Fried Catfish Basket Recipe

Trim catfish fillets into nugget-sized pieces about 1 to 1.5 inches thick and pat dry with paper towels.

In a bowl, whisk together buttermilk, hot sauce, 1 tsp kosher salt, and 1 tsp black pepper. Add catfish pieces, ensure they are submerged, cover, and refrigerate to marinate for 30 minutes to 2 hours (30 minutes quick or up to 2 hours for more flavor).

While the fish marinates, combine flour, cornmeal, cornstarch, garlic powder, onion powder, paprika, cayenne, 0.5 tsp black pepper, and 1 tsp kosher salt in a shallow bowl or rimmed plate. Whisk thoroughly to distribute spices and break up any lumps.

Set up a dredging station: one shallow bowl with the seasoned flour mixture, one bowl with beaten eggs mixed with 1/4 cup milk (whisk until smooth), and a wire rack lined with paper towels for draining the fried nuggets.

Heat Oil

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches (roughly 3 to 4 cups depending on pan size). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil—if it sizzles and browns slowly, it's ready.

Remove catfish pieces from the buttermilk, allowing excess to drip off. First dip each piece into the egg wash (coating evenly), then press into the seasoned flour/cornmeal mixture, coating completely. Shake off excess and set on a plate. For an extra-crisp double coating (optional), repeat the egg wash and flour step once more.

Fry the nuggets in batches of 6 to 8 (do not overcrowd) for 3 to 4 minutes per side, turning once, until golden brown and an internal temperature of 145°F (63°C) is reached. Smaller pieces may finish sooner—look for a firm, opaque interior. Maintain oil temperature between 325–350°F by adjusting the heat.

Use a slotted spoon or spider to transfer cooked nuggets to the wire rack over paper towels to drain. Let rest for 2 minutes; this helps the crust set and stay crisp.

Sprinkle chopped parsley over the fried catfish nuggets and serve immediately with lemon wedges and your choice of hot sauce or tartar sauce on the side.

To keep warm if cooking in multiple batches: place finished nuggets on a baking sheet in a single layer in a 200°F (95°C) oven for up to 15–20 minutes, but avoid stacking to preserve crispness.