Blackened Fish Nuggets With Remoulade Sauce - cooking recipe

Ingredients

Remoulade Sauce
1/4 cup mayonnaise
1 tablespoon creole mustard (Zatarain's is best)
1 teaspoon creole mustard (plus the 1 Tablespoon above)
1/2 teaspoon Worcestershire sauce
6 -8 dashes Tabasco sauce
2 large garlic cloves, minced
2 teaspoons chopped fresh parsley
Fish Nuggets
3 (4 ounce) red snapper fillets, catfish (cut into bite-sized pieces) or (4 ounce) other similar fish (cut into bite-sized pieces)
1/4 cup blackening seasoning, blend (recipes on food.com)
2 tablespoons all-purpose flour
2 tablespoons vegetable oil plus 2 tablespoon salted butter (adding extra if needed)

Preparation

For the Remoulade Sauce: In small bowl mix all ingredients together. Chill until ready to serve.
For the Fish Nuggets: Heat a cast iron skillet to high heat while preparing the fish. Do not add butter yet.
Pat fillets with paper towel to dry and cut into bite-sized pieces.
Place blackened seasoning blend and flour in large plastic ziptop bag and mix well. Add pieces of fish, seal, and shake till fully coated; set aside.
Add oil and butter to the hot pan and allow to melt and sizzle. Carefully add fish pieces and fry at high heat for about 1 minute per side in well-ventilated area. Remove and place on paper towel to absorb excess butter. Serve immediately with remoulade sauce and wedge of lemon.