Cornbread-Battered Catfish Nuggets with Roasted Sweet Potatoes
By Jessica RudolphPublished on October 29, 2024
Time
45 minutes
Yield
Serves 4
Ingredients
1½ pounds sweet potatoes, unpeeled, cut lengthwise into 1-inch wedges2 tablespoons vegetable oil 5 teaspoons Cajun seasoning, divided1½ teaspoons table salt, divided¾ cup mayonnaise 1 teaspoon Dijon mustard ½ teaspoon grated lemon zest plus 1 tablespoon juice, plus lemon wedges for serving1 quart vegetable oil for frying1 cup corn corn muffin mix1 egg ¼ cup milk 1½ pounds skinless catfish fillets, cut into 1- to 2-inch chunks
Before You Begin
We developed this recipe with Jiffy brand corn muffin mix. Be sure to use untreated catfish.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment. Toss potatoes, 2 tablespoons oil, 1 tablespoon Cajun seasoning, and ¼ teaspoon salt together in large bowl. Arrange in single layer on prepared sheet. Roast until potatoes are lightly browned and tender, 20 to 25 minutes.
- Meanwhile, combine mayonnaise, mustard, lemon zest and juice, and remaining 2 teaspoons Cajun seasoning in small bowl. Set wire rack in rimmed baking sheet. Heat oil in large Dutch oven over medium-high heat to 350 degrees.
- Whisk muffin mix, egg, and milk in large bowl until smooth. Sprinkle fish with remaining 1¼ teaspoons salt. Transfer fish to batter and toss to coat. Working with 1 piece at a time, remove half of fish from batter and transfer to oil. Fry fish until deep golden brown and crispy, 2 to 4 minutes per side. Transfer fish to prepared rack. Repeat with remaining fish. Serve with lemon wedges.
Time
45 minutesYield
Serves 4Ingredients
1½ pounds sweet potatoes, unpeeled, cut lengthwise into 1-inch wedges
2 tablespoons vegetable oil
5 teaspoons Cajun seasoning, divided
1½ teaspoons table salt, divided
¾ cup mayonnaise
1 teaspoon Dijon mustard
½ teaspoon grated lemon zest plus 1 tablespoon juice, plus lemon wedges for serving
1 quart vegetable oil for frying
1 cup corn corn muffin mix
1 egg
¼ cup milk
1½ pounds skinless catfish fillets, cut into 1- to 2-inch chunks
Ingredients
1½ pounds sweet potatoes, unpeeled, cut lengthwise into 1-inch wedges
2 tablespoons vegetable oil
5 teaspoons Cajun seasoning, divided
1½ teaspoons table salt, divided
¾ cup mayonnaise
1 teaspoon Dijon mustard
½ teaspoon grated lemon zest plus 1 tablespoon juice, plus lemon wedges for serving
1 quart vegetable oil for frying
1 cup corn corn muffin mix
1 egg
¼ cup milk
1½ pounds skinless catfish fillets, cut into 1- to 2-inch chunks
Ingredients
1½ pounds sweet potatoes, unpeeled, cut lengthwise into 1-inch wedges
2 tablespoons vegetable oil
5 teaspoons Cajun seasoning, divided
1½ teaspoons table salt, divided
¾ cup mayonnaise
1 teaspoon Dijon mustard
½ teaspoon grated lemon zest plus 1 tablespoon juice, plus lemon wedges for serving
1 quart vegetable oil for frying
1 cup corn corn muffin mix
1 egg
¼ cup milk
1½ pounds skinless catfish fillets, cut into 1- to 2-inch chunks
Why This Recipe Works
Store-bought muffin mix made a quick and easy cornmeal batter for fried catfish nuggets.
Before You Begin
We developed this recipe with Jiffy brand corn muffin mix. Be sure to use untreated catfish.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment. Toss potatoes, 2 tablespoons oil, 1 tablespoon Cajun seasoning, and ¼ teaspoon salt together in large bowl. Arrange in single layer on prepared sheet. Roast until potatoes are lightly browned and tender, 20 to 25 minutes.
- Meanwhile, combine mayonnaise, mustard, lemon zest and juice, and remaining 2 teaspoons Cajun seasoning in small bowl. Set wire rack in rimmed baking sheet. Heat oil in large Dutch oven over medium-high heat to 350 degrees.
- Whisk muffin mix, egg, and milk in large bowl until smooth. Sprinkle fish with remaining 1¼ teaspoons salt. Transfer fish to batter and toss to coat. Working with 1 piece at a time, remove half of fish from batter and transfer to oil. Fry fish until deep golden brown and crispy, 2 to 4 minutes per side. Transfer fish to prepared rack. Repeat with remaining fish. Serve with lemon wedges.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments