Catfish Nuggets
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This shallow pan-fried Catfish Nuggets recipe is super easy to follow and has layers of flavor. All ages love this fun way to eat fried catfish. Serve with our Easy Remoulade Sauce.
Why Catfish Nuggets?
Believe it or not, these Fried Catfish Nuggets cost me just under $5 to put together and my whole family loved them. Let’s just say that catfish in mid-Missouri is not hard to come by. I don’t fry foods very often, so this shallow pan-fried version was a treat for my crew.
In fact, my son is quite the catfisherman (is that a term?). He loves to bring home his catch for me to fry. Read more about our family’s catfish adventures here.
Ingredients Needed
To give these catfish nuggets layers of flavor and a crispy texture, you’ll bread them by dredging in a flour mixture, egg mixture, and finally a cornmeal mixture before pan-frying in a high-heat oil. Here are the ingredients you’ll need on hand.
Ingredient Notes:
- White whole wheat flour or unbleached all-purpose flour – To make this gluten-free, use 1:1 gluten-free baking flour (like Bob’s Red Mill brand).
- Avocado oil – I highly suggest using this kind of oil for frying, because it has a high smoke point and is healthier than vegetable oil. However, you can use peanut oil or vegetable oil as a substitute.
- Catfish fillets – Remove any skin and dark, fatty tissue under the skin. Then, cut these into 1 1/2 inch, evenly-sized chunks. (see image below)
- For serving: Lemon wedges and/or a dipping sauce like our Easy Remoulade Sauce or Homemade Ranch Dip.
Note: Find a full list of ingredients and directions in the recipe card at the bottom.
How to Make Catfish Nuggets
Take a peek at our step-by-step photos and overview before using my detailed recipe below.
Set Up Breading Station
Set a wire rack over a rimmed baking sheet.
Then, set up your breading station:
- Dish #1: Whisk together flour, cornmeal, salt, pepper, and Old Bay seasoning in a shallow dish.
- Dish #2: Whisk together eggs, a little water, salt, and pepper.
- Dish #3: Whisk together flour, salt, and pepper.
Dredge the Catfish Nuggets
Dry the catfish nuggets with a paper towel. Season lightly with salt and pepper on both sides. Dredge the catfish on both sides in the flour, then the eggs, and finally coat with the cornmeal mixture on both sides. Lay on the wire rack and finish dredging all the fillets.
Pan-Fry the Nuggets in Batches
In a large, heavy-bottomed Dutch oven or cast iron skillet, add just enough oil to cover the bottom in a thin layer. Heat the oil over medium-high heat until shimmering.
Important: The oil is ready when you drop some of the cornmeal mix in and it sizzles right away. The oil should not smoke, but it will come close. Adjust the heat as necessary.
Using tongs and working in batches, carefully place catfish fillets in the bottom, making sure they do not touch. Pan fry for about 2-3 minutes on each side, or until golden brown. Fish is done when it flakes easily with a fork and is no longer translucent in the middle.
Set on a plate or pan that is lined with paper towels. Add more oil and adjust the heat in between batches as needed.
Serve
Serve immediately with a squeeze of lemon and Cajun Remoulade Sauce.
Tip: To keep catfish warm in between batches, put it on a sheet pan in a 200°F oven.
How to Make Fried Fillets Instead
If you’re wanting to serve up some fried catfish fillets, use our Fried Catfish recipe.
FAQs
Since the catfish fillets are cut into smaller pieces, nuggets only take 2-3 minutes on each side to cook through when shallow pan frying them. Fish is done when it’s no longer translucent inside and flakes easily with a fork.
No, and yes. As a freezer cooking expert (we’ve published two cookbooks and have been featured in People magazine, on Hallmark Channel, and more), I can safely say you cannot freeze fried catfish. It will get mushy and gross when thawing.
However, like our Baked Parmesan Chicken Tenders recipe, you CAN bread these fillets, flash freeze them (set on a sheet pan and freeze until solid), and store in a freezer bag. Then, thaw them in the refrigerator on a baking rack set over a sheet pan (cover the fillets with plastic wrap). Fry according to the recipe.
Catfish nuggets are done when they are golden brown on the outside and the internal temperature reaches 145°F (63°C). You can also check by cutting a piece open to ensure the inside is opaque and flakes easily.
What to Serve with Catfish Nuggets
Here are some side dishes that would be delish with fried catfish nuggets.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Catfish Nuggets
This Catfish Nuggets recipe is super easy to follow and has layers of flavor. All ages love this fun way to eat fried catfish.
Ingredients
- 1 cup unbleached all-purpose flour or white whole wheat flour, divided
- 1/2 cup fine cornmeal
- Salt and pepper
- 1 teaspoon Old Bay Seasoning (or more to your preference)
- 2 large eggs
- Avocado oil (sub: peanut oil or vegetable oil)
- 1 1/2 pounds catfish fillets, cut into 1 1/2 inch pieces (skin and dark fatty tissue under the skin removed)
- For serving: lemon wedges and/or a dipping sauce like our Remoulade Sauce or Homemade Ranch Dip
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Instructions
- Set a wire rack over a rimmed baking sheet.
- Place 1/2 cup flour and the cornmeal in a shallow dish. Add 1 teaspoon salt, 1/4 teaspoon ground black pepper, and the Old Bay Seasoning. Whisk until combined.
- In a second shallow bowl, whisk the eggs with a splash of water. Season lightly with salt and pepper.
- In a third dish, add the other 1/2 cup of flour. Season lightly with salt and pepper.
- Dry the 1 1/2 inch catfish pieces with a paper towel. Season lightly with salt and pepper on both sides. Dredge the catfish on both sides in the flour, then the eggs, and finally coat with the cornmeal mixture on both sides. Lay on the wire rack and finish dredging all the fillets.
- In a large, heavy-bottomed Dutch oven or cast iron skillet, add just enough oil to cover the bottom in a thin layer. Heat the oil over medium-high heat until shimmering. Important: The oil is ready when you drop some of the cornmeal mix in and it sizzles right away. The oil should not smoke, but it will come close. Adjust the heat as necessary.
- Using tongs and working in batches, carefully place catfish nuggets in the bottom, making sure they do not touch. Pan fry for about 2-3 minutes on each side, or until golden brown. (Note: Fish is done when it flakes easily with a fork and is no longer translucent in the middle.) Set the fried nuggets on a plate or pan that’s lined with paper towels. Add more oil and adjust the heat in between batches as needed.
- Serve immediately with a squeeze of lemon and Cajun Remoulade Sauce. Tip: To keep catfish warm in between batches, put it on a sheet pan in a 200°F oven.
Notes/Tips
Make Catfish Fillets: Use our Fried Catfish recipe instead.
Gluten-Free Version: Use 1:1 gluten-free baking flour in place of wheat flour.
How to Test for Doneness: They are done when they are golden brown on the outside and the internal temperature reaches 145°F (63°C). You can also check by cutting a piece open to ensure the inside is opaque and flakes easily.
Photos and Video by: Whitney Reist
Can I make this a day ahead?
Hi Cecile. You can certainly batter these ahead of time and set them in the fridge or freeze them using our instructions. But I definitely would not pan fry them until right before you are ready to eat them.
Love that this recipe is healthier than others!