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Cajun Beer Batter Fish Nuggets |
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Serves: 5
Print this Recipe
2 pounds fish fillets
3 eggs, slightly beaten
1/2 cup milk
1/2 cup beer
3 tablespoons prepared mustard
1/2-1 teaspoon tabasco sauce
2 tablespoons salt, divided
2 teaspoons pepper, divided
1/2-1 teaspoon cayenne pepper
3 cups fine yellow corn flour
Vegetable oil for frying
COCKTAIL SAUCE
1/2 cup chili sauce
1/2 cup ketchup
2 tablespoons fresh lemon juice
1-2 tablespoons prepared horseradish
Dash Worcestershire sauce
Few drop hot sauce
Salt to taste
In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco, and half of the salt and peppers. Cut fish fillets into bite sized pieces, or nuggets. Place fish in egg mixture, coating well; cover, refrigerate, and let soak for about 1 hour.
Mix corn flour with the remaining salt and peppers in a shallow, wide bowl or pie plate. Preheat oil in deep fryer to about 370°F. Remove fish from mixture and dredge with corn flour mixture. Fry fish until the fish nuggets float to the surface and turn golden brown, taking care not to overcook.
Place fish nuggets on paper towels to drain, patting gently with paper towels to blot up excess oil. Use this batter to fry shrimp, oysters, and other shellfish. Serves 4
*If you can't find corn flour, we suggest processing cornmeal in the blender or food processor to make it finer.
Cajun Beer Batter Fish Nuggets comes from the Cook'n Deep Fried collection. Click here to order this CD or download this brand-name recipe set right now!
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