How long do I fry catfish nuggets?

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.

Can you freeze fried fish?

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.

Catfish Nuggets (Easy & Less Mess)

Name: Catfish Nuggets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
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 our Remoulade Sauce

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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.

Yield: 4-6 servings 1x

Prep: 15 minutesCook: 15 minutesTotal: 30 minutes

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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 our Remoulade Sauce

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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.

Cuisine: American Method: Stove Top

Find it online: https://thrivinghomeblog.com/catfish-nuggets/