Kat's
Pecan
Catfish Nuggets With Cream & Pickle Sauce
2 lbs. of catfish filets
1 c. flour
1/2 c. corn meal
1 1/2 tsp. seasoned salt
1 tsp. baking powder
1/2 tsp. lemon pepper
2 eggs, beaten
1 1/4 c. buttermilk
1/4 c. butter pecans or almonds
1 serving Zippy Cream 'n Pickle Sauce Kat's Cream & PicklesSS33
Thaw catfish if frozen. Cut Catfish into pieces approximately 1 1/2 x 1 1/4
inches. In a large bowl sift together flour, corn meal, seasoned salt, baking
powder & lemon pepper. Add eggs and milk; blend into a smooth batter. Stir
in pecans or almonds. Dip Catfish into batter. Let excess batter drip off and
place on was paper. Fry in deep-fat, 375 degree for 3 t6o 5 minutes until golden
brown and catfish flakes easily when tested with a fork. Drain on absorbent
paper. Serve with Zippy Cream ‘N’ Pickle Sauce
The hardest thing to learn in life is which bridge to cross and
which to burn.
- David Russell