Catfish Nuggets

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.

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.

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:

• 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).
• Fine cornmeal
• Salt and pepper
• Old Bay Seasoning
• Eggs
• 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 our Easy Remoulade Sauce

If you haven’t fried catfish before, our 2-minute video will help you understand how this recipe works.

How to Make Catfish Nuggets

Take a peek at our step-by-step photos and overview before using my detailed recipe below.

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.

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.

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 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.

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 Parmesan Crusted Tilapia 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.