Fried Catfish Nuggets (Printable Version)
Crispy catfish bites seasoned and fried for a golden, flavorful finish everyone will enjoy.
# Everything You’ll Need:
→ Fish
01 -
2 pounds catfish fillets, cut into 1-inch pieces
→ Seasonings
02 -
1 teaspoon garlic powder
03 -
1 teaspoon onion powder
04 -
0.25 to 0.5 teaspoon cayenne pepper
05 -
1 tablespoon Creole seasoning
06 -
1 teaspoon Italian seasoning
07 -
1 teaspoon salt
08 -
0.5 teaspoon black pepper
→ Coating
09 -
0.5 cup all-purpose flour
10 -
0.5 cup buttermilk
11 -
2 large eggs
12 -
1 cup cornmeal, seasoned
→ Frying
13 -
Vegetable oil, for frying
# Steps to Cook:
01 -
If frozen, defrost catfish completely. Rinse and pat dry, then cut into uniform 1-inch pieces.
02 -
Combine garlic powder, onion powder, cayenne pepper, Creole seasoning, Italian seasoning, salt, and black pepper in a bowl. Evenly coat catfish pieces with the seasoning blend.
03 -
Arrange three shallow bowls: one with flour, one with whisked buttermilk and eggs, and one with seasoned cornmeal.
04 -
Dredge each catfish piece in flour, dip into the buttermilk-egg mixture, then coat thoroughly with cornmeal.
05 -
Allow the coated pieces to rest for 2 to 3 minutes to help the coating adhere.
06 -
Heat vegetable oil in a deep frying pan over medium-high heat until it reaches 350°F (177°C).
07 -
Fry the catfish pieces in batches for 3 to 4 minutes per side until golden brown and cooked through.
08 -
Transfer nuggets to paper towels to drain excess oil. Serve immediately with preferred dipping sauces.
# Extra Suggestions:
01 -
Ensure the oil temperature remains consistent at 350°F for optimal crispiness without absorbing excess oil.