Go Back Email Link
–+ servings

How to Video

A catfish nugget being dipped in cajun remoulade sauce.

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. 
5 from 1 vote
Yield: 6 servings
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Print Pin Rate

Ingredients
 

  • 1 cup white whole wheat flour, divided (sub: unbleached all-purpose flour)
  • 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))
  • Optional for serving: lemon wedges and/or a dipping sauce like our Remoulade Sauce or Homemade Ranch Dip

Instructions
 

  1. Set a wire rack over a rimmed baking sheet.
  2. 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.
  3. In a second shallow bowl, whisk the eggs with a splash of water. Season lightly with salt and pepper.
  4. In a third dish, add the other 1/2 cup of flour. Season lightly with salt and pepper.
  5. 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.
  6. 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.
  7. 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.
  8. Serve immediately with a squeeze of lemon and our 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.

Nutrition

Calories: 247 kcal (12%) | Carbohydrates: 24 g (8%) | Protein: 24 g (48%) | Fat: 6 g (9%) | Cholesterol: 120 mg (40%) | Sodium: 70 mg (3%) | Fiber: 3 g (13%) | Sugar: 0.3 g
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Rachel Tiemeyer