Southern Fry Kings Creole Catfish Nugget Recipe
No matter if you are frying Southern Fry Kings creole catfish nuggets, shrimp, fish, oysters, scallops or lobster, follow these easy steps and experience perfection every time.
The most important part to frying seafood is the delicious batter. No worries, we got you covered there! But there are a few tips and tricks to make is perfectly golden and crispy. The other most important part of frying is your oil. If your oil is too hot, the batter will burn. If the oil temperature is too low, you food will absorb the oil and be greasy. Your oil should be 350 degrees.
Ingredients
- Catfish Nuggets
- Down By the Bayou
- 1 cup Buttermilk
- 1 Egg
- Louisiana Hot Sauce (optional)
- Vegetable oil
Instructions
- Preheat oil on medium/high heat (350 degrees)
- In a bowl, whisk together 1 cup of butter milk and 1 egg. (add a few drops of hot sauce if you want some spice!)
- Pour the Down By The Bayou in a separate bowl. 1/2 cup or more, depending on what you’re cooking. Remember, you can always simply add more fry to your bowl if you need it.
- Dredge your seafood in the Down By The Bayou first, then into wet mixture (butter milk & egg), and finally into the dry fry mix again. Shake off excess and set aside on a separate plate.
- Fry in small batches being careful not to overcrowd your skillet or deep fryer
Total cooking time for each seafood
Catfish Nuggets: 3-5 minutes per side or until golden brown
Shrimp: 1 minute per side or until golden brown
Fish: 3-5 minutes per side or until golden brown
Oysters: 2-3 minutes per side or until golden brown
Scallops: 1-2 minutes per side or until golden brown
Lobster: 2-3 minutes per side or until golden brown
