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Procedure:
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In a bowl add the egg whites, Tony Chacheres seasoning, cayenne pepper, lemon pepper, salt, Franks Hot Sauce, baking powder and beer together and thoroughly mix. Next, dissolve 2 tsp. of cornstarch in a small amount of cold water and add it to the solution. Again, blend all of the ingredients together then add a handful of nuggets at a time to the batter and coat them well. In a separate bowl, with a lid,mix 2 cups of all-purpose flour and 1 cup of yellow corn meal together. Add the fish nuggets, close the lid, and shake until they are well coated on all sides. Heat oil to 375F. and fry the fish nuggets for about 7 minutes or until they float to the top.
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