how do different folks do it?
i put mine in a big no-stick pan w/ a good bit of canola oil, or kroger olive oil.
salt & pepper and lift in, when the grease is hot enought. about 8 minutes to the side, but maybe more. the thickness varies from thick to thin and back again.
tony chachere seasoning, maybe garlic powder (not salt). and let slowly cook. if i'm in the mood, they put in fish dip (meal/flour conconction), and sometimes just plain.
the plain is much more catfish flavorful. but, the breading/dip adds, and smooths it out. so i do both, depending on the mood.
i'm thinking the nuggets come out of arkansas or mississippi, but i don't know that. they do vary in flavor in my view. so the seasoning helps, and that's why some folks want them dredged or dragged through a coating of some kind.
pure catfish, if done right, is hard to beat in my estimation.
