Catfish Nuggets w/ Fried Potatoes, Sugar Snap Peas, and….

May 4, 2018 at 5:26 PM | Posted in fish, potatoes | Leave a comment
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Today’s Menu: Catfish Nuggets w/ Fried Potatoes, Sugar Snap Peas, and Baked Garlic Loaf Bread

 

 

For Breakfast this morning I prepared a favorite of mine. I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. Windy, Thunderstorms, Humid, and 80 degrees today. But it still beats Cold and Snow! Cleaned the house today, dusted and vacuum. Then straightened up the pantry and did a Spice Check. I went through all the Spices and checked their Expiration Dates. For Dinner tonight its Catfish Nuggets w/ Fried Potatoes, Sugar Snap Peas, and Baked Garlic Loaf Bread.

 

 

Golden Brown, I love these!

 

I had purchased some Catfish Nuggets from Kroger yesterday. To prepare them I rinsed the Catfish Nuggets off in cold water and patted dry with a paper towel. Seasoned them with Sea Salt. Then put them in a Hefty Plastic Storage Bag and added Zatarain’s Crispy Southern Fish Fri Breading Mix, shook the bag until all the Nuggets were coated. Then pan fried them in a medium size skillet in Extra Light Olive Oil. Fried each side about 3 1/2 minutes, until a golden brown. The Zatarain’s Crispy Southern Fish Fri is perfect for the Catfish, great flavor and the Nuggets were good size and meaty.

 

For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on high.

 

 

 

 

As the Skillet is heating, slice the Potatoes. Slice the Potatoes width wise about a 1/4 inch from the bottom of the Potato. Then slice them length wise all the way through. If you are not going to fry the Potato slices right away, put then in a large bowl of Salted Cold Water until ready to use.

 

 

 

 

With the skillet heated add the Potatoes. After adding the Potatoes add your Seasoning, we just used Salt and Pepper. Then fry until the Potatoes start to turn brown. Then flip them with a spatula and continue frying until done. I love these Potatoes and they are so easy to prepare.

 

 

 

 


For another side I prepared some Sugar Snap Peas. To prepare these; Heat a tablespoon of Extra Light Olive Oil in a large saute pan over medium high heat. Add the Sugar Snap Peas, Salt and Pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender. Place the Sugar Snap Peas in a serving bowl, sprinkle with Sea Salt and serve. We haven’t had these in a while and turned out great! I also baked a loaf of RiverRoad Bake House Garlic Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert later a bowl of Breyer’s Low Carb Vanilla Bean Ice Cream topped with It free Peach Slices.

 

Catfish
The most commonly eaten species in the United States are the channel catfish and the blue catfish, both of which are common in the wild and increasingly widely farmed. Farm-raised catfish became such a staple of the diet of the United States that on 25 June 1987, President Ronald Reagan established National Catfish Day to recognize “the value of farm-raised catfish.”

Catfish is eaten in a variety of ways. In Europe it is often cooked in similar ways to carp, but in the United States it is popularly crumbled with cornmeal and fried.… Wikipedia

Nutrition Facts
Catfish, breaded and fried
Amount Per 1 fillet (87 g)
Calories 199
% Daily Value*
Total Fat 12 g 18%
Saturated fat 2.9 g 14%
Polyunsaturated fat 2.9 g
Monounsaturated fat 4.9 g
Cholesterol 62 mg 20%
Sodium 244 mg 10%
Potassium 296 mg 8%
Total Carbohydrate 7 g 2%
Dietary fiber 0.6 g 2%
Protein 16 g 32%

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