Nested Redfish Nuggets

Everybody loves fried fish! Here’s a novel presentation of an old-time favorite that is sure to please all your dinner guests, and it’s very simple to prepare.

2 redfish filets sliced into cubes
1 extra-large russet potato grated
Louisiana Fish Fry Products Seasoned Beer Batter – or you can make your own  
3/4 cup all-purpose flour
1 tsp garlic powder
1/2 tsp paprika
1 tsp salt
1 egg, lightly beaten
12-ounce beer of choice
Peanut Oil

Place redfish cubes in refrigerator while preparing the potatoes and batter.

Heat oil to 350 degrees.

Place grated potatoes in bowl of water and refrigerate for 20 minutes.

Drain water, then add salt and pepper to potatoes.

Divide potatoes into four equal amounts.

Dip your nesting tool in the oil and then place one pile of potato in nesting

Tool; or use two strainers - one medium size and another small.

Fry for 3-4 minutes or until golden brown. Remove and place on

paper towels.

Place fish in bowl of batter prepared to package instructions and coat well.

I place a large strainer over another bowl and pour the coated fish in the strainer.

This allows excess batter to drain while coating the fish evenly.

Place fish in fryer one piece at a time to avoid sticking together. Fry until golden brown, remove and place on paper towels.

Place fish nuggets in basket and serve with your favorite sauce and sides.