Ingredients
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2 pounds catfish fillets, cut into 1 1/2-inch pieces
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2 tablespoons dried thyme leaves
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1 cup spicy brown mustard
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1 quart vegetable oil for frying
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2 cups all-purpose flour
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1 teaspoon salt
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1 teaspoon black pepper
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1 teaspoon baking soda
Directions
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Place catfish pieces into a mixing bowl and sprinkle with thyme leaves; toss to coat. Mix in mustard with your hands. Cover and refrigerate for 8 hours to overnight.
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Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
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Whisk together flour, salt, black pepper, and baking soda in a large bowl. Dip catfish pieces, one at a time, into flour mixture and shake off excess.
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Working in batches, fry catfish nuggets in hot oil until no longer translucent in the center and outside is golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate. Let oil come back up to temperature between batches.
Editor's Note
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts (per serving)
| 395 | Calories |
| 22g | Fat |
| 26g | Carbs |
| 23g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 395 | |
| % Daily Value * | |
| Total Fat 22g | 28% |
| Saturated Fat 4g | 19% |
| Cholesterol 53mg | 18% |
| Sodium 898mg | 39% |
| Total Carbohydrate 26g | 10% |
| Dietary Fiber 1g | 5% |
| Total Sugars 0g | |
| Protein 23g | 46% |
| Vitamin C 1mg | 1% |
| Calcium 73mg | 6% |
| Iron 4mg | 22% |
| Potassium 424mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
