Method
Mix cornmeal, salt and oregano in a shallow dish or on a piece of wax
paper. Mix milk and egg in another shallow dish. Dip catfish nuggets
into the milk mixture, then dredge in the cornmeal mixture, tossing to
coat.
Fill a large skillet half full with vegetable oil and heat to 350°F on a
deep-frying thermometer. Add nuggets to the hot oil and fry, working in
batches, until golden brown, turning to cook evenly on all sides. Drain
on paper towels. Serve immediately with Champagne Mustard Sauce for
dipping.
Champagne Mustard Sauce
Ingredients:
1/2 cup sugar
1/3 cup dry mustard
1/3 champagne vinegar or white wine vinegar
2 egg yolks
Method:
In a small, heavy saucepan mix sugar and mustard. Stir in vinegar and
egg yolks. Cook over medium-low heat, stirring constantly with a wire
whisk, for 10 minutes or until thickened. Remove from the heat. Transfer
to a small bowl, cover and refrigerate until chilled. Before serving,
let stand at room temperature about 10 minutes.
