Fried Catfish Nuggets Recipe

Catfish fillets: Fresh or frozen fish cut into small nugget-sized pieces, which is the main ingredient for this dish.

Cornmeal: A coarse flour made from dried corn, giving the nuggets a crunchy texture.

All-purpose flour: A versatile flour used to help create a crispy coating.

Salt: Adds flavor to the coating and balances the taste.

Black pepper: Provides a mild spicy kick to the seasoning.

Paprika: A spice made from ground peppers that adds color and a subtle smoky flavor.

Buttermilk: A tangy milk product that helps the coating stick and tenderizes the fish.

Vegetable oil: Used for frying the nuggets until they are golden and crispy.

One of the most important steps in making these fried catfish nuggets is getting the coating just right. After you dip the catfish pieces in the buttermilk, you need to coat them evenly with the cornmeal and flour mixture. Here’s how to do it without making a big mess or losing the coating in the pan:

1. Hold each piece of catfish gently but firmly after dipping it in the buttermilk.
2. Sprinkle the cornmeal mixture over the fish or press the fish into the mixture on a plate. Make sure every side gets covered.
3. Shake off any extra coating that’s just loosely stuck on. Too much loose coating can burn in the oil and make the nuggets taste bitter.
4. Place the coated pieces on a clean plate or tray while you finish coating the rest.

Doing this step carefully helps the coating stick well, so when you fry the nuggets, they turn out crispy and golden instead of falling apart or getting soggy. The buttermilk acts like glue and also adds a little tang that makes the flavor pop. Plus, the paprika in the coating gives a nice color and a tiny kick of spice.

When I first tried this, I didn’t shake off the extra coating enough, and the oil got smoky and messy. Now I always remember to tap off the excess—it makes frying way cleaner and the nuggets taste better. Also, if you want to save time, you can mix the coating in a shallow dish and dip the fish right into it, but just be careful not to crowd the dish or the coating will clump up. This little trick keeps everything neat and tasty!

• catfish fillets - Substitute with tilapia fillets: Tilapia has a mild flavor and similar texture, making it a good alternative for catfish.

• cornmeal - Substitute with panko breadcrumbs: Panko breadcrumbs provide a similar crunchy texture when fried.

• all-purpose flour - Substitute with rice flour: Rice flour is a gluten-free option that also creates a crispy coating.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds more heat and a different flavor but can be used in smaller quantities.

• buttermilk - Substitute with plain yogurt: Plain yogurt can be thinned with a little water to mimic the consistency and tanginess of buttermilk.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for frying.

• Allow the catfish nuggets to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.

• Place the cooled catfish nuggets in an airtight container. If stacking them, use parchment paper between layers to maintain their crispiness.

• Store the container in the refrigerator if you plan to consume them within 2-3 days. For longer storage, proceed to freezing.

• To freeze, arrange the catfish nuggets in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the catfish nuggets to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen catfish nuggets on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.

• Alternatively, you can reheat the catfish nuggets in an air fryer at 350°F (175°C) for 8-10 minutes, shaking the basket halfway through for even heating.

• Avoid microwaving the catfish nuggets as it can make them rubbery and less appetizing.

• Oven Method: Preheat your oven to 350°F (175°C). Place the catfish nuggets on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Air Fryer Method: Preheat your air fryer to 375°F (190°C). Arrange the catfish nuggets in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Stovetop Method: Heat a small amount of vegetable oil in a skillet over medium heat. Add the catfish nuggets and cook for 2-3 minutes on each side until they are warmed through and crispy.

• Microwave Method: Place the catfish nuggets on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking and turning halfway through. Note: This method may not retain the crispiness as well as other methods.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the catfish nuggets on the toaster oven tray. Heat for 8-10 minutes, flipping halfway through, until they are hot and crispy.

• Mixing bowl: Use this to combine the cornmeal, flour, salt, pepper, and paprika.

• Whisk: This will help you mix the dry ingredients evenly.

• Tongs: Handy for dipping the catfish pieces into the buttermilk and then into the cornmeal mixture.

• Frying pan: Essential for frying the catfish nuggets to a golden brown.

• Thermometer: Useful for checking the oil temperature to ensure it’s at the right heat for frying.

• Paper towels: Place these on a plate to drain the excess oil from the fried catfish nuggets.

• Plate: Use this to hold the catfish nuggets after they are coated and before they are fried.

• Slotted spoon: Ideal for removing the fried catfish nuggets from the oil without bringing too much oil along.

• Measuring cups: Necessary for accurately measuring the cornmeal, flour, and buttermilk.

• Measuring spoons: Use these to measure out the salt, pepper, and paprika.

Prepare ingredients in advance: Measure and mix the cornmeal, flour, salt, pepper, and paprika ahead of time to streamline the cooking process.

Use a deep fryer: If you have a deep fryer, it can cook the catfish nuggets more evenly and quickly than a frying pan.

Batch cooking: Fry multiple catfish pieces at once to save time, ensuring they have enough space to cook evenly.

Preheat oil: Make sure the vegetable oil is hot before adding the catfish to reduce cooking time and achieve a crispy texture.