Fried Catfish Nuggets – Irresistible bite-sized fish fillets infused with herbs and spices and coated with flour-cornmeal breading—crispy on the outside and highly flavorful on the inside. The soon-to-be favorite comfort food will deliver super delicious bites of perfection. All in less than 10 minutes of prep time. Easy, affordable, and tasty!
Chicken nuggets are always a hit. Why? Because they are easy-to-make, affordable, super snackable, and tasty. So that’s when it hit me. Ding ding ding! What if I make a bite-sized version of my fried catfish?
And baaam! Just what I expected, fried catfish nuggets turned out perfect. They are delightfully crispy, and the fillet is soft and flavorful yet not overpowering. They are gone in seconds! Slaaaaay!
The Secret to the Best Catfish Nuggets
It’s all in the seasonings, baby! Though salt and pepper are enough to season the fish, Creole and Italian seasonings incorporate spicy, earthy, and umami flavors. And seasoned cornmeal, rather than just plain flour, carries those flavors to the max. Simple adjustments are a real game changer.
Recipe Ingredients
The list is a bit long, but they are easy to find, so no worries.👌
- Catfish – Frozen or fresh catfish will do. I prefer to buy the whole fillet and slice it myself. However, you can take advantage of the catfish pieces they sometimes sell cheap.
- Seasonings – I use two seasoning blends, Italian and Creole seasonings, to get a party of flavors. Nuggets are even more delicious when garlicky and spicy, so more garlic powder, onion powder, and cayenne pepper to boot.
- Dry Ingredients – Flour and cornmeal make a great breading; all-purpose flour for the first coat and seasoned cornmeal for the last.
- Liquid Ingredients – Eggs help the breading stick, while buttermilk helps the eggs stick to the fish.
How to Make Fried Catfish Nuggets
Prepare the Catfish Nuggets
- Prep – Defrost the catfish (if frozen), then wash and pat the fillets dry with a paper towel. Slice them into 1-inch slices. Try to make even slices so that they cook evenly. Transfer fish to a shallow plate and set aside. (Photo 1)
- Season – In a small mixing bowl, combine seasoning; garlic powder, onion powder, cayenne pepper, Creole seasoning, Italian seasoning, salt, and pepper. Mix well. Season the catfish with 2 teaspoons of the seasoning mix and mix to completely coat. Set aside. (Photos 2-4)
- Breading – Prepare 3 small shallow bowls. Add flour in the first bowl, whisk the buttermilk and egg thoroughly in the second bowl, and mix the cornmeal and remaining seasonings in the third bowl. Arrange them in order for easy coating. (Photos 5-7)
- Coat – Working in batches, dredge the fish nuggets in the flour to coat (shake off excess), dip them in the buttermilk and egg mixture (let excess drip back into the bowl for a second or two), and then in the seasoned cornmeal mixture, ensuring they are completely coated. (Photos 8-10)
- Rest – Shake off excess cornmeal mixture, then place the catfish nuggets on a plate in a single layer while you finish breading the rest. Let them sit for 2-3 minutes to help the cornmeal mixture stick to the fish. (Photo 11)
Cook Them
- Heat Oil – Heat about an inch of oil over medium-high heat in a large deep frying pan.
- Fry – When the oil is hot (350℉/177℃), use tongs to place a few catfish nuggets in the oil. (Don’t overcrowd the pan so the oil stays hot enough for perfectly crispy nuggets). Fry until golden brown and crisp, and the fish is cooked through, 3-4 minutes on each side. Repeat until all catfish nuggets are fried. (Photo 12)
- Serve – Transfer fried nuggets to a paper-towel-lined plate to soak off excess oil. Allow to cool for about 2 minutes, then serve immediately with ranch dip, ketchup, or your favorite dipping sauce.
Recipe Variations
- Fish Swap – Try this recipe with other white fish, like tilapia, cod, flounder, and swai fish. You can also try it with scallops and mussels. Yum!
- Spiciness – Excite your tastebuds by adding chili powder or pepper flakes to the batter, then dipping them in homemade pepper sauce.
- Air-Fried – Make them healthier using an air fryer or baking them. Just spray them with a little cooking oil before sticking them in the oven or air fryer, and it’s sure to be as tasty.
- Saucy – Dip these fish nuggets in your favorite sauce for extra flavor. BBQ or Buffalo catfish nuggets sounds good!
Tips and Tricks
- You can marinate the catfish fillet in buttermilk with some spices for a soft and flavorful fillet.
- Drain excess oil on a paper towel-lined plate or wire rack to keep your nuggets crispy.
- Overcrowding the pan can drop the oil temperature enough to make soggy nuggets, so be patient and fry them in batches.
Make-Ahead Instructions
For stress-free catfish nuggets, prep the fish and breading as instructed, then line them up on a baking sheet and flash freeze for an hour or two. Once frozen, transfer the nuggets to a suitable freezer ziplock bag and keep them frozen for up to 6 months.
To enjoy crispy hot fish nuggets, bake them at 350℉/177℃ for 15-20 minutes in the oven or 8-10 minutes in an air fryer.
Serving and Storage Instructions
I’ve never had leftovers, but they’ll keep in an airtight container in the fridge for a day or two and a month or two in the freezer.
To enjoy the fish nuggets warm again, bake them in a preheated oven at 350℉/177℃ for 15-20 minutes. Or in an air fryer with the same temperature for 8-10 minutes. They will be crispy like before, and you can serve them again with your favorite dipping sauce or as a side dish for pasta or salad.
FAQs
It is optional. However, soaking catfish in buttermilk or milk improves the flavors and reduces the possible fishiness.
Sometimes fishmongers trim the fillets for a more attractive cut. They sell the trimmings as nuggets, and you sure can use those. However, I used filets and cut them into nugget-sized pieces.
Drain the excess oil, and then keep them in a barely warm oven (200℉/95℃) while you finish frying up the rest. That should keep them crispy for you.
What to Serve With Fried Catfish Nuggets
Fried catfish nuggets are a delightful treat, but wait until you pair them with Cajun baked sweet potato fries and easy coleslaw. And you could whip up a pitcher of refreshing lemonade to top it off.
More Delectable Fish Recipes to Try
Conclusion
Crispy, tender, flaky catfish in kid-friendly bite-sized pieces are a sure winner. Would you love more delicious comfort food recipes? Then follow me on Facebook. ❤️
Fried Catfish Nuggets
Ingredients
- 2 pounds (900g) catfish fillets, cut in 1-inch pieces (fresh or frozen)
- 1 teaspoon (1.5g) garlic powder
- 1 teaspoon (2g) onion powder
- ¼-½ teaspoon cayenne pepper
- 1 tablespoon (12g) Creole seasoning
- 1 teaspoon (5g) Italian seasoning
- 1 teaspoon (7g) salt
- ½ teaspoon (1g) black pepper
- ½ cup (120g) flour
- ½ cup (120ml) buttermilk
- 2 eggs
- 1 cup (160g) cornmeal
- Oil, for frying
Instructions
- Defrost catfish if frozen, then wash and pat dry using a paper towel. Slice them into 1-inch chunks, and try to cut them uniformly sized so they cook evenly. Transfer fish to a shallow plate and set aside.
- In a small mixing bowl, combine seasoning; garlic powder, onion powder, cayenne pepper, Creole seasoning, Italian seasoning, salt, and pepper. Mix well. Season fish with 2 teaspoons of the seasoning mix and thoroughly coat all slices. Set aside.
- Prepare 3 small shallow bowls. Add flour in the first bowl, whisk the buttermilk and egg thoroughly in the second bowl, and mix the cornmeal and remaining seasonings in the third bowl. Arrange them in order for easy coating.
- Working in batches, dredge the fish nuggets in the flour to coat (shake off excess), dip them in the buttermilk and egg mixture (let excess drip back into the bowl for a second or two), and then in the seasoned cornmeal mixture, ensuring they are completely coated.
- Shake off excess cornmeal mixture, then place the catfish nuggets on a plate in a single layer while you finish breading the rest. Let them sit for 2-3 minutes to help the cornmeal mixture stick to the fish.
- Heat about an inch of oil over medium-high heat in a large deep frying pan.
- When the oil reaches 350℉/177℃, place a few catfish nuggets in using tongs (don't overcrowd the pan so the oil stays hot for perfectly crispy nuggets). Fry until golden brown and crisp, and the fish is cooked through, 3-4 minutes on each side. Repeat until all catfish nuggets are fried.
- Transfer fried nuggets to a paper-towel-lined plate to drain excess oil. Allow to cool for about 2 minutes, then serve immediately with ranch dip, ketchup, or your favorite dipping sauce.
Tips & Notes:
- You can marinate the catfish fillet in buttermilk with some spices for a soft and flavorful fillet.
- Drain excess oil on a paper towel-lined plate or wire rack to keep your nuggets crispy.
- Overcrowding the pan can drop the oil temperature enough to make soggy nuggets, so be patient and fry them in batches.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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