Also, the flour absorbed the buttermilk in a way that does not help the process. The cornmeal ->egg->breading is what doomed your first attempt. This should lead to alternating hands for each step*ĭo not try to haphazardly combine elements/steps of these two techniques. *note, when executing this second technique, it's very wise to keep one hand for handling dry and one for handling wet. Also like the first technique, feel free to press down on the covered fish to make sure the bread crumb mixture sticks, and fry at 350-400F until crispy. Like the cornmeal option, this should be entirely bread crumbs, save for your choice of dried herbs and/or spices. Then, coat all over with a bread crumb mixture of your choice. Then, shake off the excess flour and submerge in raw scrambled egg. Fry at 350-400F until crispy.Ģ) Dredge the (otherwise bare) fish in a seasoned flour mixture. If you want, gently press so as to make sure the mixture sticks. This mixture should not really have flour it should be cornmeal and seasonings. Dredg (meaning cover all over) in a mixture of primarily corn meal (though you can add dried herbs and/or spices as you desire). Remove the fish and let excess buttermilk drain off. Do one of the following techniques (after thawing the fish):ġ) Soak the fish in seasoned buttermilk for 1-6 hours. So the problem is/was, you're basically combining the two possible techniques of breading: dredging and three-step breading. Note: If you report someone or a post, please let us know why, thank you. Reddit has a magnitude of other subreddits that can help out with more advance technique and discussions, go out and explore if needed. We want this subreddit to be a resource for new and beginner cooks. While we welcome cooks of all skill levels, this is still Cooking for Beginners! So please avoid posting things that are incredibly advanced (for example sous vide cooking, molecular cooking, butchering a hind quarter of an animal, etc) to the average beginner cook. Please be mindful of other users' skill levels. Links in comments are okay! And you're welcome to share links to your own blogs, videos, etc. We're trying to cut down spam and self-promotion in this sub, so please submit all outside links (so anything other than reddit text and image posts) to the stickied megathread. No posting outside links or self-promoting (except in the megathread). When in doubt, assume they have good intentions.Ģ. Come to learn or to teach!ĭon't be a troll! Be polite to others - even if you don't agree with their opinion or method. Post your questions about cooking, share easy recipes and basic techniques. To reheat, pop them in the air fryer on 400 degrees F for 3-4 minutes.Just moved into your first apartment and don't know a thing about cooking or have lived on your own for years and have existed on take out and fast food? Then this is the sub for you! Learn how to cook simple recipes for yourself and find it isn't as hard as you think it is. Once the fried catfish nuggets are cooled completely, store them in an airtight container in the refrigerator for up to 4 days or in a resealable bag in the freezer for up to a month. Air fry for about 7 minutes total, flipping nuggets halfway and adding another coat of cooking spray.ĭon’t add too many catfish nuggets to the flour mixture at one time, or the pieces will not get coated well. Place 10-12 pieces onto the air fryer rack (don’t overcrowd!) and spray the tops with cooking oil spray. In batches of about 10-12 pieces, add catfish nuggets to the flour mix and shake to coat the catfish well. To another large resealable bag, add the flour, cornmeal, and creole seasoning and mix well. Place in an airtight container and refrigerate at least a half hour prior to serving to allow flavors to meld together. Add any salt and pepper as needed, or additional diced pickles for a chunkier tartar sauce. To make the tartar sauce: combine all ingredients into a bowl and stir well. Fully coat nuggets with mustard and allow to sit in the fridge for at least one hour. Lightly season catfish nuggets with salt and transfer to a resealable bag with mustard. Hot sauce, lemon wedge, fresh parsley DirectionsĬut your catfish filets into 2” nuggets. ½ cup dijon mustard (or classic yellow mustard)Ĭooking oil spray (avocado, olive, or coconut)ģ Tbsp dill relish or finely diced dill pickles Servings: 9-12 | Prep Time: 1 hour | Cook Time: 7-10 min Ingredients
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