My husband caught almost 60 pounds of catfish this past Friday night. It’s not just 1 fish, it’s a combination of 5 catfishes. When he got home that night, I asked if he caught any and he said he did but not worthy to keep at all. He went back outside and did whatever, then came back inside and asked me to get the scale and camera. I was all confused about the scale part.
Scale and camera..
I need the scale and camera, WOMAN! (he actually didn’t say the woman part but that would have been funny)
Ohhhh, Scale AND camera, ohhhhhhhhhh, you caught some, how many? Are they big???
So I followed him outside and found these in the trunk of the car. He skinned, beheaded, gutted, cleaned, and filleted those catfishes up. It took him a while to do it for sure. I helped by giving each filleted fish the last clean up, divided and stored them in ziploc bags to the freezer. I think we went to bed at about 4am.
A few hours of sleep afterwards, and by lunch time, I made these Creole Catfish Nuggets using the stomach fillets. It’s so simple but soooooo good, let me tell yah.
|Creole Catfish Nuggets|
- 6-5 catfish stomach fillets, cut in nuggets size
- 1 1/2 cup of flour
- 1 tsp baking powder
- Creole Seasoning
- sprinkle of garlic powder
- sprinkle of paprika
- sprinkle of salt and pepper
- oil for frying
- a ziploc bag or a container with cover
- Cut up the catfish fillets in nuggets size. Sprinkle creole seasoning on the fish. Mix ‘em around to coat evenly.
- In a ziploc bag or a container, combine flour, sprinkle of creole seasoning, garlic powder, paprika, salt and pepper. Add the catfish nuggets in batches. Shake shake shake to coat the fish.
- Heat oil in a frying pan or pot. Fry up the fish nuggets on both sides until golden brown. Drain the fried up fish in a paper lined plate.
- Serve the catfish nuggets with a lemon wedge. I squirted the lemon wedge onto the fish before dipping into the sour cream-mayonnaise combo. Refer to Notes for the dipping sauce recipe.
Dipping sauce: combine spoonful of sour cream, mayonnaise, drizzle of hot sauce, sprinkle of garlic powder, plus salt and pepper.