Crescent City Catfish Nuggets With Creole Mustard

Food Service Search Staff

INGREDIENTS:4 lb., 8 oz. U.S. farm-raised catfish fillets, cut into 1-oz. strips OR U.S. farm-raised catfish nuggets, unbreaded (72 pieces total)

Creole Mustard (1 ½ cups)
1 cup, 2 Tbsps. Dijon-style mustard
¼ cup prepared horseradish
1 ½ Tbsp. cider vinegar
1 tsp. Kosher salt

Cajun-seasoned coating
2 ½ cups all-purpose flour
1 1/3 cups yellow cornmeal
½ cup McCormick Italian seasoning blend
1 Tbsp. Kosher salt
1 Tbsp. McCormick Creole seasoning mixture
1 ¼ tsp. ground red pepper egg wash
1 ¼ cups fresh liquid eggs
1 ¼ cups whole milk
1 Tbsp. Kosher salt
1 Tbsp. ground black pepperDIRECTIONS:1. Mix together ingredients for Creole hour.

2. Place catfish pieces in bowl; add ¼ cup Creole mustard and toss to coat well. Cover and refrigerate at least 1 hour.

3. Mix together ingredients for Cajun-seasoned coating. Prepare egg wash. Dredge mustard-coated catfish nuggets in Cajun-seasoned coating; shake off excess. Dip into egg wash. Dredge a second time in Cajun-seasoned coating; shake off excess. Place on sheet pan; let stand 10 minutes before frying.

4. Deep fat fry the coated catfish nuggets in 350ºF oil 3 minutes or until golden brown and crispy. Keep warm for service. Serve with extra Creole mustard if desired.SERVINGS:24 servingsFrom:Randy Bain, corporate executive chef, Aramark Corp.