cornmeal crusted catfish nuggets
PREP TIME 10 mins, plus chilling, COOK TIME 10 mins
1lb 5oz (600g) catfish nuggets or skinless firm-fleshed white fish fillets, such as coley
2 tbsp all-purpose flour
1 egg, lightly beaten
1⁄2 cup cornmeal or fine polenta
salt and freshly ground black pepper
peanut or sunflower oil, for frying
potato wedges, to serve
For the tartare sauce:
2 small pickles, coarsely grated
6 heaped tbsp good-quality mayonnaise
1 tbsp white wine vinegar
1 tbsp capers, very finely chopped
finely grated zest of 1⁄2 lemon
1 heaped tbsp finely chopped dill
1 Cut the fish into 3⁄4in- (2cm-) thick strips. Pat it dry with paper towels. Put the flour, egg, and cornmeal in 3 shallow bowls. Season the flour well.
2 Coat the fish pieces by dusting them first with the flour, then dipping them in the egg, then rolling them in the cornmeal, until they are well covered. Put them on a plate, cover with plastic wrap, and chill for 30 minutes. This helps the coating to stick.
3 Meanwhile, make the tartare sauce. First, put the pickles on to a chopping board and chop again, finely, with a sharp knife. Mix the pickles, mayonnaise, vinegar, capers, lemon zest, and dill, and season well. Cover and chill until needed.
4 Heat a large, deep-sided frying pan and add enough oil to cover the base. Fry the fish pieces for 2 minutes on each side, turning carefully, until golden and crisp all over. Rest them on a plate lined with paper towels while you cook the rest. Serve with potato wedges and the tartare sauce.
You can also add seasonings, such as 1⁄2 tsp onion powder or 1 tsp smoked paprika, to the cornmeal, if you like.