Catfish Nuggets (Gluten-free Egg-Free)

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Cajun spicy!


  • 1.5 lb catfish nuggets or catfish fillets
  • olive oil
  • 3+ cloves garlic, crushed
  • 1 cup rice flour, plus extra for dredging
  • ½ cup cashew meal
  • 2 tsp salt
  • 2 tsp smoked paprika
  • 2 tsp chili powder
  • 1 tsp cumin
  • 3/4 tsp cayenne (90k hu), or to taste
  • 2 tsp sugar
  • ground black pepper
  • olive oil for breading


Bathe catfish nuggets in olive oil and crushed garlic. Allow to marinate for at least half an hour. Stir together remaining ingredients in a separate bowl that is wide and shallow enough to dip fish. Heat a cast iron skillet or a pan at medium heat. If desired, pour in a layer of oil to heat as well (in a seasoned skillet, it works fine without the extra oil, too). Dredge one nugget at a time in rice flour (both sides), then dip in oil and allow excess to drip back into bowl. Then transfer to breading bowl and lay flat to bread. Transfer to pan and cook until browned, fragrant, and flaky (3-5 minutes per side).