Catfish Nuggets Recipe

Cut and brine

Pat the catfish fillets dry with paper towels. Trim any dark bits and cut into 1 to 1 1/2-inch bite-size nuggets. Place nuggets in a bowl and pour the buttermilk mixed with 1 tablespoon hot sauce over them, toss to coat, cover and refrigerate for 20–30 minutes (this tenderizes and seasons the fish).

Mix dry dredge

While the catfish soaks, combine the flour, cornmeal, breadcrumbs, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, smoked paprika, garlic powder, onion powder and cayenne (if using) in a shallow wide bowl or baking dish. Whisk to evenly distribute spices.

Prepare wet dredge

In a separate shallow bowl, beat the 2 eggs with 2 tablespoons cold water until smooth. This will be used to help the dry coating adhere to the fish after the buttermilk bath.

Heat oil

Pour the frying oil into a deep skillet or Dutch oven to a depth of about 1 1/2 to 2 inches (approximately 3–4 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of the dredge mixture — it should sizzle and rise immediately without burning.

Dredge nuggets

Remove a few catfish pieces from the buttermilk (let excess drip back into the bowl). Dip each piece into the egg wash, then press into the dry dredge, turning to coat completely and pressing the mixture so it adheres. Place coated nuggets on a wire rack set over a sheet pan. Repeat with remaining pieces, working in batches to avoid overcrowding.

Fry in batches

When oil is at temperature, carefully add a single layer of coated catfish nuggets (6–8 pieces depending on pan size) without crowding. Fry for 2½–3 minutes, turning once halfway through, until golden-brown and an instant-read thermometer inserted into the thickest nugget reads 140–145°F and the coating is crisp. If coating browns too quickly, reduce heat slightly.

Drain and rest

Use a slotted spoon or spider to remove nuggets to a paper towel-lined tray or wire rack to drain. Let rest 2–3 minutes to finish cooking and to keep coating crisp. Repeat frying remaining nuggets, bringing oil back to temperature between batches.

Arrange the catfish nuggets on a platter, squeeze lemon wedges over the top, and sprinkle with chopped parsley. Serve immediately with the optional dipping sauce (see below).

Make remoulade

In a small bowl combine mayonnaise, dill pickle relish, Dijon mustard, lemon juice, Worcestershire sauce, hot sauce, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth. Taste and adjust seasoning. Chill until ready to serve.