Catfish Nuggets

Country Cooking

1 pound catfish fillets, ½ -inch thick

Flour mixture

1 cup all-purpose flour

1 teaspoon garlic salt

½ teaspoon fresh ground pepper

Egg mixture

2 eggs, beaten

2 teaspoons dry mustard

1 tablespoon milk

3 drops hot sauce

Bread crumbs

1 cup herb seasoned bread crumbs

Vegetable oil

* 1 tablespoon lemon juice added to 1 quart of cold water.

Cut fillets into 2-inch serving pieces. Refrigerate in lemon juice water*for 1 hour. Discard liquid, rinse under cold running water and pat dry with paper towels.

Preheat 2-inches of oil in a large skillet to 370-degrees. In a shallow bowl, dredge fillets in flour mixture. In another shallow bowl, dip fillets in egg mixture. In a third shallow bowl, dredge fillets in bread crumbs. Fry about 5 minutes or until nuggets are cooked through. Drain on paper towels. Serve hot!

Yield: 4 servings.

Carolyn Gass Hardimon, M. S. Home Economist