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–+ servings
Catfish nuggets on a. white plate with tarter sauce and lemons.

Catfish Nuggets

Chef Ryan Littley
Our Southern-fried catfish nuggets are perfectly seasoned, and fried to a golden brown. Crispy and crunchy on the outside, with tender, moist fish on the inside, these bite-sized pieces of catfish are delightfully delicious.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Marinate 20 minutes
Total Time 40 minutes
Course Entree
Cuisine American
Servings 2
Calories 833 kcal

Ingredients
  

  • 12- 14 oz catfish
  • 1 cup buttermilk
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon table salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper optional
  • 1 cup all-purpose flour
  • 1 teaspoon table salt
  • ½ teaspoon black pepper
  • Vegetable oil for frying

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Instructions
 

  • Add the all-purpose flour, table salt, and black pepper to a shallow bowl and whisk to combine. Set aside until needed.
  • Add the buttermilk, paprika, garlic powder, black pepper, table salt, and cayenne pepper to a medium bowl and whisk to combine.
    *Feel free to substitute your favorite creole seasoning or cajun seasoning for the spices listed.
  • Clean and pat the catfish dry with a paper towel
  • Slice the catfish into two-inch pieces
  • Add the catfish pieces to the buttermilk mixture making sure it is fully submerged. Wrap with plastic wrap or aluminum foil and place the bowl in the refrigerator for at least 30 minutes, up to 2 hours depending on how much time you have.
    *Soaking the catfish in buttermilk will remove any fishy smell and flavor as well as tenderize the fish.
  • Remove the bowl from the refrigerator 15 minutes before you're ready to begin cooking to allow the pieces to come to room temperature.
  • Remove the pieces from the buttermilk mixture making sure to allow any excess to drip off.
  • Add them to the flour mixture making sure to cover all the sides of the nuggets. Repeat the steps for the remaining pieces, placing them on a wire rack or plate.
  • Add 2 - 3 inches of vegetable oil to a deep skillet or cast iron frying pan. Heat the oil to 375 degrees.
  • When the oil is hot carefully add the catfish nuggets to the oil and cook for 6-7 minutes until golden brown and an internal temperature of 165 degrees F. has been reached.
  • Using tongs or a slotted spoon, remove the crispy catfish nuggets from the oil and place them on a wire rack or paper towel-lined plate to allow the excess oil to drain.
  • If you're cooking in batches, make a tent from aluminum foil to cover the catfish to keep it warm. Do not cover it tightly, as the moisture will cause the crust to become soft and mushy.

Nutrition

Calories: 833kcalCarbohydrates: 29gProtein: 38gFat: 63gSaturated Fat: 11gPolyunsaturated Fat: 33gMonounsaturated Fat: 15gTrans Fat: 0.4gCholesterol: 122mgSodium: 1.314mgPotassium: 889mgFiber: 2gSugar: 3gVitamin A: 904IUVitamin C: 2mgCalcium: 111mgIron: 3mg
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