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Noriko's catfish nuggets

Recipe by:Noriko Faria


  • 2 to 4 lb. catfish fillets, cut into chunks
    1/4 cup white wine
    1/4 cup soy sauce
    1 tbsp. Japanese sweet cooking sake
    1 tsp. canola oil
    1 tsp. chopped green onion
    1 tsp. grated fresh garlic
    1 tsp. grated fresh ginger
    1 tsp. sugar
    Canola oil, for frying
    2 to 3 cups fine ground yellow cornmeal


Mix together wine through sugar. Combine fish chunks and marinade in plastic bags and refrigerate for 2 to 3 hours. Turn after 1 hour to evenly distribute marinade.

Pour enough canola oil in a skillet to cover chunks. Heat oil on medium-high. Remove fish from marinade and dip in cornmeal. Fry in heated oil about 10 minutes, 5 minutes on each side, or until golden brown. Remove nuggets from skillet and drain on paper towels. Serve warm.

Serves 6 to 8

Califonia Bountiful