Crispy Catfish Nuggets
These golden, crunchy catfish nuggets are what Sunday dinner dreams are made of — tender fish on the inside, shatteringly crisp on the outside. Everybody at that table will be reaching for more, and it's the kind of dish that makes folks forget their manners real quick.
Cooking tutorial
Ingredients
- 2 lbs catfish fillets, cut into 2 to 3 inch pieces
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp seasoned salt
- 1 tsp black pepper
- 1 tsp cayenne pepper (optional, for a little kick)
- 2 eggs
- 3 tbsp milk or buttermilk
- Oil for frying (vegetable or peanut oil, about 2 quarts)
- Salt and pepper for seasoning fish before breading
Instructions
- 1
Pat your catfish pieces dry with paper towels and season them real good with salt and pepper on both sides — this is when you set the flavor foundation, so don't be shy.
- 2
Mix your flour, cornstarch, paprika, garlic powder, onion powder, seasoned salt, black pepper, and cayenne in a shallow bowl. Get it all combined so the seasonings are spread even throughout.
- 3
Crack your eggs into another shallow bowl, add the milk, and whisk it together until it's nice and smooth — this is your egg wash.
- 4
Heat your oil in a heavy-bottomed pot or deep skillet to 350 degrees Fahrenheit. You'll know it's ready when a little pinch of flour sizzles right away when you drop it in.
- 5
Working with a few pieces at a time, dip each catfish nugget into the egg wash, then dredge it real good in that flour mixture, making sure every side gets coated. Shake off any extra flour and set it on a plate.
- 6
Once your oil is hot, carefully place the breaded nuggets into the oil — don't crowd the pan or they'll steam instead of fry. Work in batches if you need to.
- 7
Fry for about 3 to 4 minutes per side until they're a beautiful golden brown and the fish flakes easy inside. You'll see them start to float when they're getting close to done.
- 8
Use a slotted spoon to pull them out and lay them on a plate lined with paper towels to drain off that extra oil. Sprinkle a little more salt on them right out of the oil while they're still hot.
Pro Tips
- ★Don't skip drying your fish — any water on there will make your coating slide right off and cause splattering. Pat it down good with paper towels.
- ★Keep your oil at a steady 350 degrees — if it's too cool they'll get greasy, and if it's too hot the outside burns before the inside cooks through. A good thermometer is your best friend here.