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Catfish Nuggets

Catfish Nuggets

Chef Montenia Shider

Montenia's Restaurant, Springfield, MA


  • 2 lb fresh catfish nuggets (bite size pieces available by special order at some markets)
  • Corn oil
  • Dry Batter:
  • 3 to 4 cups flour
  • 1 1/2 - 2 cups cornmeal
  • Salt and pepper


Mix flour, cornmeal and salt and pepper in a mixing bowl.
Dip catfish nuggets in dry batter, covering catfish well

Heat enough corn oil to fill a large cast iron skillet about half way. When hot, fry nuggets until golden brown and nuggets float to the top, several minutes. Serves 6.


Recommended wine/beer for Catfish Nuggets:

The Crossings 2006 Sauvignon Blanc [Marlborough, New Zealand]

Just mention New Zealand in any context related to wine and Sauvignon Blanc immediately comes to mind. Sauvignon Blanc is to Marlborough what Sangiovese is to Tuscany, or Tempranillo to Rioja: it is the grape variety on which an entire region’s reputation hangs. Chef Montenia’s Catfish Nuggets bask in the glow of their own simplicity. The accompanying wine should underscore their purity of flavor. The 2006 Crossings is ideally suited to the task. It is neither too herbal nor too acidic. The aromas and flavors combine elements of ripe melon, zesty lime and passion fruit in a package that remains light on its feet. Isn’t that the whole point of an amuse bouche? If these little cocktail teasers were more substantial, they would serve only to dull the appetite, not whet it!