Fried Catfish Nuggets

5 from 1 vote

Crispy golden nuggets with a twist. 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.

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 280kcal

Author Imma

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.

Nutrition