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4 Servings Prep Time: 30 Mins Cook Time: 15 Mins Week 3

Crispy Catfish Nuggets with Rice & Beans

July 9, 2019 7691 0

Ingredients

  1. 2 T Butter
  2. ½ ea Onion, diced
  3. 1 small Green Pepper, seeded and diced
  4. 1 clv Garlic, chopped fine
  5. 2 tsp Cajun Seasoning, Divided
  6. 1 cup White Rice
  7. 1 ea Bay Leaf
  8. 1 can Black-Eyed Peas
  9. To taste Kosher Salt
  10. 1# Catfish Filets, cut in 12 – 16 pieces
  11. ½ cup Flour
  12. 1 t Kosher Salt
  13. 2 ea Eggs
  14. ¼ cup Milk
  15. 1.5 cup Panko Breadcrumbs
  16. As needed Canola Oil for pan-frying

Directions

Step 1:
In a medium sized pot over medium heat, melt butter.

Step 2:
Add onion and green pepper, cook until vegetables tenderize, about 2 minutes. Add garlic and 1 tsp Cajun seasoning, cook additional 30 seconds.

Step 3:
Add rice to pot and mix in until it is coated in fat. Add 2 cups of water, bay leaf and rinsed black-eyed peas and stir once. Turn heat to low, cover pot and cook until rice is tender, about 12-15 minutes. When rice is tender, remove from heat and leave covered.

Step 4:
While rice is cooking, set up breading for fish. In one bowl add flour, 1 tsp Cajun seasoning and 1 t kosher salt. In another bowl, mix together eggs and milk. In a third bowl add panko breadcrumbs.

Step 5:
One piece of fish at a time, coat fish pieces in seasoned flour, egg mixture and then panko. Discard all extra breading.

Step 6:
In a large wide pan, heat about ¼” deep of canola oil over medium heat. Add breaded fish pieces carefully to oil. Cook until golden brown on one-side, then flip and cook until golden brown on the other side and remove from pan. Fish should be cooked through after frying on both sides. Drain fried fish on a plate with paper towels.
#protip – If fish is browning too quickly, add a small amount of additional oil to pan to cool it down quickly.

Step 7:
Serve crispy fish with rice and beans.

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