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Recipe: Corn-Battered Fish Nuggets

We had never really cooked fish before so here's our first attempt at it:

1 1/2 - 2 pounds fish (we used catfish and tilapia)
2 cups cornmeal, reserving 2 tablespoons
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1 1/2 cup goatmilk (more or less) - cowmilk can be substituted

Add other spices as desired, i.e. 1/4 teaspoon chili powder, 1/2 teaspoon turmeric, 1 teaspoon dill weed, 1/2 teaspoon Accent OR 1/2 teaspoon seasoned salt

Preheat oven to 400 degrees F. Wash and check fish for scales and remaining bones. Cut fish into "nugget" sizes, then dust fish with the 2 tablespoons of cornmeal, all sides. In large shallow bowl, mix the remaining cornmeal, spices and enough milk to make a thick batter. Dip the dusted-fish in the batter to coat. Place on sprayed/oiled baking sheet, sides not touching. Spoon any remaining batter over the fish. Bake for 15 minutes, flip, and bake another 15-20 minutes until fish flakes and is fork-tender. Cornmeal breading may break. Serve with our Easy Tartar Sauce.

Variation: Instead of baking on a baking sheet, bake in a foil-pocket (make with heavy-duty aluminum foil, place fish and batter, fold foil to make a packet/pocket). Bake or grill. Easy clean-up.

UPDATE: Woo-Hoo! 12 year old Very Hungry Tween Son (VHTS) LOVED these! We call him VHTS because he's in a huge growth spurt - suddenly he's over 5 foot tall, and needs/wants to eat all of the time. This can be difficult because of his gluten problem, but we're working on this. Thankfully he likes things we grow in the garden and various gluten-free items we've tried through the years. Jan 2009

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