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YOUR CART

Recipes by Shelby
By Shelby Pitzer

10/10/2021 0 Comments

Friday night Supper for two.

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Ingredients
Batter

(Catfish Nuggets)
2 filleted catfish
(chopped into nuggets)
(bite size)
½ Cup Pancake Mix
1 egg
1/3 cup milk
2 tsp flower
1 tsp seasoning salt
1 tsp pepper

Egg Wash

(Eggplant)
1 sliced egg plant(1/4” thick)
3 eggs
¼ cup milk

Breading

(Catfish & Eggplant)
½ cup Italian Style Breadcrumbs
1/3 cup Parmesan Cheese
     Let’s make a fall Friday night supper just like Grandpa & Grandma used to make!

     Place a large frying pan on medium meat with a half a stick of butter. Warm up a fryer to 350 degrees. Oil fryer frying pan or air fryer, I prefer my air fryer it makes it a little less greasy.
     
     To start make your batter, egg wash, and breading with the ingredients listed above. These are super simple but very tasty!
     
     After that’s all made dip eggplant slices in egg wash and make sure it’s covered well. Then place in breading and cover both sides. Place in your frying pan, flip after about 5-6 minutes or when the bottom side is golden brown.  These will take about 8-12 minutes to cook. Once the eggplant is done, I like to sprinkle some parmesan cheese over the top.
     
​     Now it’s time to get started on your catfish nuggets! Coat each nugget in the batter then cover in the breading. Place in fryer for about 8-12 minutes. Make sure to shake them around about halfway through so they do not stick. Once those are done that’s all there is to it! Enjoy a nice and easy delicious meal!
***Not all of our recipes are “USDA APPROVED”  We highly recommend that you follow the USDA guidelines when canning and cooking.  Our recipes are all “tried and true”….some are recipes our families have passed down for generations, some are just made up from the joy of cooking and canning, some of the recipes that we use are straight from the USDA Canning Book and some are passed along by our dear readers.  With all of that being said – can and cook at your own risk.  If you feel that a recipe is “unsafe”, simply overlook it and move on.  None of us are, “Canning Police” and we all should respect others.  Safe in your kitchen and safe in my kitchen – two different things….We won’t criticize your recipes please don’t criticize ours :).
     Make these recipes at your own risk, we assume that should you desire to follow the recipes in this magazine, you are doing so “at your own risk”. We are and the writer is not liable, not responsible and do/does not assume obligation for…..
•    Adverse reactions to food consumed such as food poisoning and any kind of food-borne disease
•    Misinterpreted recipe
​•    Domestic accidents, including but not limited to cuts, bodily injuries, fires, and messy kitchens.
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