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Catfish Nuggets with Creole Mayonnaise

Source of Recipe

From "Kevin Belton's New Orleans Celebrations"


List of Ingredients

Creole Mayonnaise:
â—¦ 3 tablespoons mayonnaise
â—¦ 1 teaspoon Creole mustard or coarse-grained mustard
â—¦ 1 teaspoon prepared horseradish
â—¦ 1 teaspoon hot sauce
â—¦ 1 teaspoon garlic sauce

Catfish Nuggets:
â—¦ 16 ounces catfish fillets
â—¦ 2 tablespoons Creole seasoning
â—¦ 2 (5-ounce) bags Zapp's Salt & Vinegar potato chips or any salty kettle-style chips
â—¦ 1 large egg, beaten
â—¦ 3 tablespoons milk
â—¦ 1 ½ cups all-purpose flour
â—¦ Vegetable or peanut oil
â—¦ 1 lemon, quartered


Recipe

Creole Mayonnaise:
In a mixing bowl, combine the mayonnaise, mustard, horseradish, hot sauce, and garlic sauce. Cover and chill until ready to use.

Catfish Nuggets:
Season the catfish fillets with Creole seasoning and slice into nugget-size chunks.

Place the chips in the bowl of a food processor and pulse on high until completely pulverized to resemble breadcrumbs. Pour into a shallow bowl. In another shallow bowl, whisk egg with the milk to make an egg wash. Place the flour in a third shallow bowl.

In a deep cast iron pot over medium-high heat, heat the oil to 375 degrees. Working in batches, coat the catfish nuggets with flour, drench in the egg wash, and then roll in the potato chips, coating evenly.

Place the nuggets in the hot oil and fry until cooked through and golden brown, about 8 minutes. Drain the catfish on a wire rack placed over a paper towel-lined platter. Serve immediately with the Creole Mayonnaise and lemon wedges.


Serves 4