Catfish Nuggets
These golden, crispy catfish nuggets are what Sunday dinner is all about — tender, flaky fish on the inside with a perfect crunchy coating that keeps folks coming back for seconds. Quick to fry up and even quicker to disappear off the plate, they're perfect served hot with hushpuppies, coleslaw, and a cold sweet tea.
Cooking tutorial
Ingredients
- 2 lbs catfish fillets, cut into 2-inch bite-sized pieces
- 1 cup all-purpose flour
- 2 tbsp cornmeal
- 2 tsp seasoned salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 2 eggs
- 1/4 cup whole milk
- Oil for frying (vegetable or peanut oil)
- Salt and pepper to taste
Instructions
- 1
Pat your catfish pieces dry with paper towels — dry fish gets crispier than wet fish, so don't skip this step.
- 2
In a shallow bowl, whisk together the eggs and milk until well combined, then set it to the side.
- 3
In another shallow bowl, mix together the flour, cornmeal, seasoned salt, black pepper, garlic powder, and paprika until everything is evenly blended.
- 4
Heat about 2 inches of oil in a deep skillet or Dutch oven to 350°F — use a cooking thermometer to get it right, or drop a little pinch of flour in; if it sizzles right away, you're ready to go.
- 5
Working in batches, dip each catfish piece into the egg mixture, making sure it's coated all over, then roll it in the flour mixture until it's completely covered on every side.
- 6
Carefully place the breaded nuggets into the hot oil, working in batches so you don't crowd the pan — you want room for them to fry, not steam.
- 7
Fry for about 3 to 4 minutes per batch until they're golden brown and crispy, turning them once halfway through cooking.
- 8
Use a slotted spoon to pull them out and let them drain on a plate lined with paper towels, then sprinkle with a little more salt right while they're hot.
- 9
Keep the finished nuggets warm in a 200°F oven while you finish frying the rest.
Pro Tips
- ★Don't let your oil temperature drop — if it's not hot enough, the fish gets greasy instead of crispy. Check it between batches and give it a minute to come back up if needed.
- ★Mix your dry ingredients ahead of time and keep them in a shallow dish — makes the breading process faster and keeps everything neat and organized.