You can try to counteract that by cutting back on other oils in the recipe where possible. One caveat: If the trimmings are from the fishes’ belly area, they might be a little fatty, and they might make a stew seem a little oily. You can serve the nuggets with a dipping sauce - honey mustard, say or tuck them into a tortilla with some lettuce, avocado and the other usual suspects to make a fish taco or use them to top a Caesar salad.Īnother idea would be to use the nuggets in a cioppino or other kind of fish stew or gumbo. If you want to bread, you can use a commercially prepared breading mix or just make your own with crumbs or panko. I’d say your best, easiest bet with nuggets would be rolling them in seasoned breading, cornmeal or flour, and then pan-frying or baking. That’s why you can usually find them at bargain prices. Most catfish nuggets are basically trimmings that aren’t big enough to be sold as fillets but that have too much meat just to throw out. What are some ways to cook them? No deep-frying, please. I see that catfish nuggets are very cheap, but I’ve never tried them. I’ve been cooking more fish lately, usually baking the fillets, sometimes sauteing on the stove, and my family is loving it. Here’s a bit of a preview: a leftover question from last week’s chat: And did I mention that books are given away? So bring your questions and/or opinions, and tune in at noon sharp. Every week it’s an hour of freewheeling fun, and we all end up learning something. We won’t mind if you interrupt all that reading to pay a visit to today’s Free Range chat. And finally, Shulie Madnick shares the secrets of making whole-wheat Indian flatbreads. Also this week, David Hagedorn takes us into the Kalorama home of bread guru Mark Furstenberg, who as part of an entrepreneurship program has been mentoring five apprentices who are helping him get a new bakery off the ground. The first round of Beer Madness, our quest to find the region’s best craft beer, produced 16 winners and a lot of conflicted judges Greg Kitsock has the story. ![]() ![]() They call it soft-serve gelato, and you can read about it here. This week Becky Krystal visits the newest location of local mini-chain Dolcezza: a factory where you can buy the stuff freshly churned. A small setback, but we here at Food are an optimistic bunch, so we have our eyes set on warmer weather - and gelato. ![]() Well, March 20 may have been the first day of spring, but no one bothered telling Mother Nature, who dumped a little more snow on Washington yesterday.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |