View Full Version : STRIPER McNUGGETS

08-01-2012, 06:58 AM
This has been a family favorite for years and have even converted the "I DONT EAT FISH" nay sayers on several occasions. Other good white fish I'm sure could be substituted as well. This recipe if for appx. 2 1/2 lbs. of processed fish and can be doubled as needed.

Processing the striper filets is critical for this and other fried striper in that " ALL " of the red meat from the side of the filets next to the skin must be removed to obtain perfect results. When this is done cut slices accross the filets appx 2/3 inch thick and then render them into appx 2 inch long pieces similar to most chicken nuggets found in the supermarket and place in a bowl of very lightly salted water and set them aside.

Next in a gallon zip lock bag mix 2 cups each of white flour and yellow corn meal, Add to this 1 1/2 tablespoons of Johnnys seasoning salt, 1 tablespoon of onion powder and 1/2 teaspoon of garlic powder, close the zip lock and shake well .

Next drain the fish pieces to where they are still wet but not dripping wet. Add a handful at a time of the fish pices into the zip lock bag and shake them up well for appx. 1/2 minute to coat them well . Remove the pieces from the bag gently ( do not shake excess cating off ) and lay the pieces on a baking sheet or some wax or butcher paper keeping them seperated and allow to set for a good 15 minutes for the coating to bond to the fish nuggets.

In a large skillet pour cooking oil of your choice 1/4 inch deep accross the bottom and heat on a medium high heat to allow a nice and fast flash frying of the nuggets. When oil is up to temp add the fish nuggets quickly into the pan being sure not to overload the pan as the pieces need to be well sperated to cook properly. For a nice moist middle cook 1 1/2 minutes on one side and turn them with tongs quickly and repeat the 1 1/2 minutes. For a firmer and crispier finish which the kids seem to enjoy increase the time to 2 minutes per side.

Remove the nuggets quickly and place on a platter or baking sheet covered with paper towels for only 2 minutes or so then pull them off the towels and put into your serving vessel. Serve up with your favorite dipping sauces ( or not as are pretty tasty as they are ) as a snack or as the main entre with sides of your choice. My kids had to have a batch ofcrispy baked tater tots ( go figger ) . Enjoy !!!