Email to Sherry Cunningham      

Recipe Categories: SherryinMO's HOME PAGEAPPETIZERS AppetizersDips BarbecueSauceRubs Beverages Bread-Frozen Breads--BiscuitsandRolls Breads-Breadmaker Breads-Cornbreads Breads-Muffins Breads-Quick Breads-SweetQuick Breakfast CajunFlavors Cakes CASSEROLES Chicken ChutneysRelishes Cookies CROCKPOT DESSERTS Dressin39sandStuffin39s FISHandSEAFOOD FlavoredButters Fruit--Apples FunToFind Gifts-In-A-Jar Jalapenos JAMSandJELLIES Jello Meat--Seafood Meat-Pork MEATS Meats--GroundBeef Meats--Liver Meats--Poultry Meats--Poultry2 Meats-Beef Meats-Canned Meats-Fish PARTYTIME Pasta PASTA PeopleWithFamousNames PhylloPastry Pie PlacetoPlace Pumpkin QuicheandTarts RICE Rice-Grits SALADandDRESSING Salsa SANDWICHES Sauces SAUCES SideDish SNACKS Snacks SoupsandChili SOUPSandSTEWS StateToState Sweets--Cookies Sweets-BarsBrownies Sweets-Cake Sweets-CakeBundt Sweets-Candy Sweets-Cookies-TOH Sweets-Desserts Sweets-Pies Tex-Mex Thanksgiving VEGETABLES Veggies--Cauliflower Veggies--Mushrooms Veggies--Okra Veggies-AsparagusCasserole Veggies-Beets Veggies-BlackeyedPeas Veggies-Broccoli Veggies-BrusselsSprouts Veggies-Carrots Veggies-Corn Veggies-DriedBeans Veggies-Eggplant Veggies-GreenBeans Veggies-Greens Veggies-Hominy Veggies-Misc Veggies-Onions Veggies-Potatoes Veggies-Spinach Veggies-Squash Veggies-SweetPotato Veggies-Tomatoes Veggies-Turnips Veggies-Zucchini

Catfish Nuggets with Champagne Mustard

List of Ingredients




1/2 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/2 cup milk
1 egg
2 pounds U.S. farm-raised catfish fillets, cut into 1-inch nuggets
Vegetable oil for deep frying
Champagne Mustard Sauce (recipe follows)



Recipe



1. Mix cornmeal, salt and oregano in a shallow dish or on a piece of wax paper. Mix milk and egg in another shallow dish. Dip catfish nuggets into the milk mixture, then dredge in the cornmeal mixture, tossing to coat.
2. Fill a large skillet half full with vegetable oil and heat to 350°F on a deep-frying thermometer. Add nuggets to the hot oil and fry, working in batches, until golden brown, turning to cook evenly on all sides. Drain on paper towels. Serve immediately with Champagne Mustard Sauce for dipping.

Champagne Mustard Sauce

1/2 cup sugar
1/3 cup dry mustard
1/3 champagne vinegar or white wine vinegar
2 egg yolks

1. In a small, heavy saucepan mix sugar and mustard. Stir in vinegar and egg yolks. Cook over medium-low heat, stirring constantly with a wire whisk, for 10 minutes or until thickened. Remove from the heat. Transfer to a small bowl, cover and refrigerate until chilled. Before serving, let stand at room temperature about 10 minutes.