Fried Catfish Nuggets – Crispy golden nuggets with a twist because it’s catfish. You’ll enjoy the same crispy exterior as chicken nuggets but with a creamier, softer center. Full of flavors from Creole seasoning, cayenne, and garlic, it’s a worthy rival to any chicken nugget.
The other day, I was craving something simple and delicious and found a bag of catfish fillets in the freezer. I decided to bread and fry them. Talk about the ultimate comfort food!
I made hush puppies while I had the oil hot and then dug in. There were still some left when the guys got home, but they finished off the rest in a heartbeat. And they told me to save that recipe.
FAQs
Although not necessary, it improves the taste and eliminates some of the “muddy” taste catfish are famous for.
Basically, pieces of catfish that weren’t big enough to sell as fillets and too big to throw away. And they’re usually cheaper than those gorgeous fillets. I had fillets in the freezer, so that’s what I used.
I’m all for eating the whole fish without wasting anything. However, catfish are bottom-feeders, so I prefer to play it safe by NOT eating the skin.
Recipe Ingredients
- Catfish – Fresh or frozen catfish works well in this recipe. But any firm-fleshed fish, like cod, tilapia, and flounder, will work too.
- Liquid Ingredients – Milk improves the fish’s flavor, and the egg helps the breading stick to the fillets. Buttermilk is also delicious if you want to use it instead of regular milk.
- Dry Ingredients – Flour and yellow cornmeal make a nice crispy coating with substance and are an excellent carrier for spices.
- Seasonings – Add comforting flavors with garlic powder, Creole seasoning, and cayenne pepper, but feel free to adjust the seasonings to your taste.
- Oil – You want a neutral-flavored oil that can take the heat. I used canola, but corn, grapeseed, and avocado oil will work.
How to Make Southern Fried Catfish Nuggets
- Prep the Catfish – Pat dry it with a paper towel and cut it into 1-inch nugget sizes.
- Whisk – In a small bowl, whisk the milk and eggs until thoroughly combined, then set aside.
- Mix – Add the cornmeal, flour, garlic powder, cayenne, salt, and pepper in a medium-sized bowl. Mix well, and set aside.
- Heat the Oil – Heat a deep pan with an inch of canola oil (or any neutral flavored oil that can take the heat) to 350℉/177℃.
- Add Coating – Working in batches, coat the catfish nuggets in the milk and egg mixture. Then dredge them in the seasoned flour mixture to completely coat them.
- Fry the breaded nuggets for 4-6 minutes per side until golden brown.
- Serve – Repeat until all catfish nuggets are fried, adding oil to the pan as needed. Serve with lemon wedges and your favorite sauce.
Recipe Tips
- Cut the catfish as uniformly as possible, so it cooks evenly.
- If you have time, soaking the catfish nuggets in milk for 30 minutes to an hour will improve the flavor.
- The oil temperature should be between 350-375°F/177-190℃ because you want crispy nuggets, not greasy.
- Fry in batches without overcrowding the pan to maintain the right oil temperature. A cast-iron pan works great.
Make-Ahead and Storage Instructions
You can prep the fish and coat them a day ahead. Line them in a single layer on a baking sheet and cover them with cling wrap.
You can flash-freeze them and transfer them to a freezer-safe resealable bag once frozen. They’ll stay fresh for three months, and you don’t need to thaw them before cooking.
To reheat, place the catfish nuggets on a baking sheet and bake for 15-20 minutes in a preheated 350℉/177℃ oven. Or you can crisp them up in an air fryer at 350℉/177℃ for 10-15 minutes or until hot.
More Black People’s Fish Recipes to Try
- Blackened Catfish
- Jamaican Callaloo and Saltfish Recipe
- African Fish Roll
- Jamaican Escovitch Fish
- Fish Sandwich
Fried Catfish Nuggets
Ingredients
- 2 pounds fresh catfish, cut into nuggets
- ½ cup milk
- 2 large eggs
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon Creole seasoning
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- Oil for deep frying (i.e., vegetable, canola, etc.)
Instructions
- Pat the catfish dry with a paper towel and cut it into 1-inch nugget sizes.
- Whisk the milk and eggs until thoroughly combined in a small bowl, then set aside.
- Add the cornmeal, flour, garlic powder, cayenne, salt, and pepper in a medium-sized bowl. Mix well, and set aside.
- Heat a deep pan with an inch of oil to 350℉/177℃.
- Working in batches, coat the catfish nuggets in the milk and egg mixture. Then dredge them in the seasoned flour mixture to coat them completely.
- Fry the breaded nuggets for 4-6 minutes per side until golden brown.
- Repeat until all catfish nuggets are fried, adding oil to the pan as needed. Serve with lemon wedges and your favorite sauce.
Notes
- Cut the catfish as uniformly as possible, so it cooks evenly.
- If you have time, soaking the catfish nuggets in milk for 30 minutes to an hour will improve the flavor.
- The oil temperature should be between 350-375°F/177-190℃ because you want crispy nuggets, not greasy.
- Fry in batches without overcrowding the pan to maintain the right oil temperature. A cast-iron pan works great.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.