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Spicy Asian-Style Catfish Nuggets

My H-E-B Texas Life Magazine


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

10 minutes


8 servings


1/2  c.  H-E-B Salted Peanuts (optional)

1  c.  panko bread crumbs

2  lb.  skinless, boneless catfish fillets

1  c.  H-E-B Buttermilk

2  H-E-B Ready, Fresh, Go! Garlic Cloves, chopped

2  green onions, chopped

1  grated fresh ginger

1/2  c.  fresh cilantro leaves

1  tsp.  crushed red pepper

1  grade A large egg, beaten

•  salt and pepper

Ginger Lime Sauce:

*  juice of 1 lime

2  Tbsp.  sugar or Hill Country Fare 0 Calorie Sweetener

1 1/2  Tbsp.  grated fresh ginger

1/2  tsp.  crushed red pepper

2  Tbsp.  chopped cilantro

2  Tbsp.  chopped mint


Place peanuts in blender or food processor and process to a fine chop. Combine with panko crumbs in a bowl and set aside.

Heat oven to 450°F. Line a baking sheet with foil, nonstick cooking spray, and set aside.

Place catfish fillets in a 9" by 13" baking dish and add buttermilk. Cover and microwave on high for 11 minutes or until catfish flakes easily. Drain catfish and flake.

Combine catfish, garlic, green onions, ginger, cilantro, red pepper, and egg in a large bowl. Season to taste with salt and black pepper. Shape into 2-inch balls, roll in panko mixture, and place on prepared pan.

Bake on center oven rack for 15 minutes or until golden.

Combine lime juice, sugar, ginger, red pepper, cilantro, and mint in a sauce bowl and serve with catfish nuggets.
Nutritional Information
Calories: 260, Total Fat: 14g, Saturated Fat: 3g, Cholesterol: 80mg, Sodium: 115mg, Carbohydrates: 12g, Dietary Fiber: 1g, Sugar: 5g, Protein: 22g
My H-E-B Texas Life Magazine

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