![]() Pour beer into a large bowl whisk in yellow mustard. Set up a help-yourself-station with plenty of napkins, Creole Tartar Sauce, Cocktail Sauce, ketchup, salt and pepper and a large garbage can so no one has to leave the patio to tend to incidentals Ĭrispy Catfish Nuggets with Creole Tartar Sauce Recipeģ pounds skinless catfish fillets, sliced into 3-inch piecesġ/4 cup Zatarain’s Crispy Southern Seasoned Fish-FriĬreole Tartar Sauce, for dipping (see recipe).May I suggest Sparkling ICE Spring Water for the kids (mine like the lemonade and black raspberry flavors best) and light indulgences ideal for summer quaffing for the adults (Pinot Grigios, Syrahs and Summer Ales)? Load up an ice chest full of cold beverages.Set the mood with some funky blues or jazz music.Have a large platter lined with a stack of paper towels ready for draining the fried food.This will seal the flavors in and keep the grease out Get the oil hot (start out around 375 degrees) and keep it hot (around 365 degrees) by frying the food in small batches.Arrange each food item with its marinade and/or batter in a separate ziploc bag for easy handling and fast cleanup Slice, dice, marinate and mix everything ahead of time. Prepare your food in advance (aside from catfish, shrimp, oysters, calamari, chicken wings, French fries, onion rings, tater tots, hush puppies, sliced jalapeno peppers, thinly sliced lemons, mushrooms, okra, cauliflower, broccoli, green tomatoes, mozzarella sticks, Canned Biscuit Dough Donuts and beignets all make wonderful Fry Night finger food).If you’re not local, you can order them online from places like Bayou Classic or King Kooker.) (The outdoor propane ones like ours shown in the picture below are a dime a dozen in New Orleans. Invest is a quality countertop deep fryer than you can plug in outside or a large, outdoor propane deep-fryer. Frying outside is more fun and so much easier in terms of cleanup than frying inside.No plates or utensils required! For those of you contemplating this joyous occasion on your own turf, here’s the scoop: ![]() ![]() And when it’s all done, we all look forward to indulging in a large, overflowing platter of hot-to-touch goodies–fingers first. Everyone loves pitching in with the prep work and hanging out while the food cooks. Hands down, our Fry Nights constitute the “happiest” meals I make around here. I would be frowned upon by my elders (God rest their souls) if I did not teach my kids how to properly fry food–especially seafood–and enjoy it in the company of others. While deep frying an entire meal may not be fashionable for some in today’s extremely health conscious world, it’s an important part of this Deep South family’s identity. Best part is, there’s no shame in our game. A plate full of delectably crispy and crunchy foods that have been totally immersed in a “hot frying medium.” Oh yeah! About three or four times a year, this party of five throws caution to the wind, our waistlines and our heart health by eating a supper prepared entirely in a vat of peanut oil. Serve with Southern side dishes like coleslaw from another Nashville legend Hattie B’s, hush puppies, and collard greens, plus tartar sauce for dipping and lemon wedges for squeezing.Crispy Catfish Nuggets with Creole Tartar SauceĪ couple of years back, I started a fun little tradition with the hubby and our three children called “Fry Nights.” Fry Nights are dinners composed of an entire meal that is … are you sitting down? Deep fried. Line a baking sheet with paper towels or a wire rack so you have a place to rest the catfish fillets when they come out of the hot oil. Fill a cast-iron skillet with at least 1" of oil and attach a deep-fry thermometer (or use your instant-read thermometer to gauge the oil’s temperature as it fluctuates). Wearing an apron and an old shirt with long sleeves is a good idea to protect yourself from splatters. If you’ve never fried fish before, make sure you’re fully set up before you get going. Pat the fish dry before breading it with seasoned cornmeal to ensure a crunchy crust that adheres to the fillets. To keep the flavoring in check, brine the fish for no longer than 3 hours and give it a quick rinse when done. Here you brine the fillets in a bath of salt water and hot pepper sauce, a vinegar-based condiment steeped with small whole chiles (if you don’t have it, your favorite vinegar-based hot sauce will do fine). While many Southern fried catfish recipes call for a buttermilk soak, this one follows a technique from Nashville icon Arnold’s, which closed its doors in January 2023.
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