Friday, April 15, 2011

Dijon Battered Catfish Nuggets







1 cup flour
1 egg
4-6 oz beer
1 Tbsp Dijon mustard
1 tsp Creole seasoning
1-1½ lb catfish nuggets
Oil for frying

Combine egg and mustard and mix well; add flour.  Pour in just enough beer to make batter (not too thick, not to thin).  Dredge nuggets through batter and deep fry in hot oil for 3-4 minutes per side or until golden and fish begins to flake with a fork when tested.  Serve with rolls and tangy Cole slaw.



© Crackerberries 2011

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