CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES
4 large or 6 to 8 small to medium servings
In a medium bowl, combine the first 3 to 4 ingredients, mixing well. Lightly brush or spray catfish nuggets with olive oil. Roll each nugget in cheese mixture, coating each piece well. Place catfish nuggets in a 13 x 9 x 2-inch baking pan lightly coated with non-caloric vegetable cooking spray or olive oil-flavored non-caloric vegetable cooking spray. Bake in a preheated slow oven (325 degrees F.) for 20 to 25 minutes or until catfish nuggets are golden brown and crispy and flake easily with a fork. When catfish nuggets begin to brown, may sprinkle with salt and pepper to taste, if desired.
May also sauté catfish nuggets in a medium to large heavy skillet lightly coated with extra virgin olive oil or other cooking oil or non-caloric vegetable cooking spray over moderate heat for about 15 minutes, turning frequently, until nuggets are golden brown, crispy, and flake easily with a fork, if desired.
Prepare desired sauces. Just before serving, may sprinkle nuggets with paprika, if desired. Garnish catfish nuggets with sprigs of fresh cilantro or oregano or thyme or basil, or a combination, if desired. Accompany with desired sauce(s) for dipping catfish nuggets.
Picante Tomato Salsa
about 3 cups
In a medium bowl, combine all ingredients, mixing gently. Cover and chill in the refrigerator for at least 30 minutes before serving.
Note: For a milder tasting relish, use only one pepper. Removing the seeds also reduces the "heat" factor of the peppers. Smaller peppers are usually "hotter" than large ones and green ones are also "hotter" than red ones.
Honey Mustard Sauce
about ¾ cup
In a small bowl, combine mustard, honey, and garlic, blending well.
Variation: Add 1 to 3 teaspoons reduced-sodium soy sauce and/or 1/8 to ¼ teaspoon ground dried ginger to sauce mixture.
Hot Plum or Raspberry Sauce
about 1¾ cups sauce