Fried Catfish Nugget Basket Recipe

Pat the catfish fillets dry with paper towels. Cut into bite-size nuggets, roughly 1 to 1.5 inches each, producing about 20–24 nuggets from 1 lb.

In a shallow bowl, whisk together buttermilk, hot sauce, 1 tsp kosher salt, and 1/2 tsp black pepper. Add the catfish nuggets to the marinade, pressing gently so each piece is coated. Refrigerate and marinate for at least 30 minutes and up to 2 hours. (If short on time, 15 minutes will still help.)

While the fish marinates, combine the all-purpose flour, 1/2 cup cornmeal, 1/4 cup optional yellow cornmeal, paprika, garlic powder, onion powder, cayenne, dried thyme, 1/2 tsp black pepper, and 1 tsp kosher salt in a wide shallow dish or rimmed baking sheet. Whisk to uniform consistency.

If using the egg wash for a thicker crust: in a second shallow bowl, beat 2 eggs with 2 tablespoons milk until smooth.

Set up a breading station: flour/cornmeal mixture in one dish, egg wash (if using) in a second, and the marinated catfish in the first bowl. For a single-dredge (lighter crust), skip the egg wash and dredge directly from marinade into the dry mix.

Heat oil

Pour 2–3 cups of vegetable oil into a heavy-bottomed skillet or cast-iron pan to reach a depth of about 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 45–60 seconds.

Working in batches (do not overcrowd), remove catfish pieces from the marinade. If using egg wash, dredge a few pieces in the egg wash, letting excess drip off, then press into the dry breading so each nugget is evenly coated. For single-dredge, press directly from the marinade into the dry mix, ensuring an even coating. Place coated nuggets on a wire rack while you heat the oil for the first batch.

Carefully place 6–8 nuggets into the hot oil (depending on pan size) and fry for 2.5–4 minutes total, turning once halfway, until golden-brown and crispy and the internal temperature reaches at least 145°F (63°C). Thinner pieces may cook in ~2.5 minutes; thicker in up to 4 minutes.

Use a slotted spoon or spider to transfer cooked nuggets to a paper towel-lined baking sheet or wire rack set over a sheet pan. Immediately season lightly with salt to taste. Let oil come back up to temperature (about 2–3 minutes) before frying the next batch.

When all batches are fried, transfer nuggets to a serving basket or platter. Sprinkle chopped parsley over the top and arrange lemon wedges alongside.

Serve the fried catfish nuggets hot with tartar sauce or your preferred dipping sauce. Provide extra lemon wedges for squeezing. Leftovers can be kept in an airtight container in the refrigerator for up to 2 days; reheat in a 375°F oven for 8–10 minutes to restore crispness.