Catfish Nuggets Recipe

Trim and cut

Rinse the catfish fillets and pat dry with paper towels. Trim away any remaining connective tissue. Cut the fillets into nugget-sized pieces about 1 to 1 1/2 inches wide and 2 inches long; you should get roughly 18–24 nuggets from 1 lb depending on size.

Marinate

In a medium bowl combine buttermilk, hot sauce, 1 tsp kosher salt, and 1 tsp black pepper. Add the catfish nuggets, submerging them. Cover and refrigerate for at least 30 minutes and up to 2 hours (buttermilk tenderizes and adds flavor).

Mix dry breading

In a shallow dish or pie plate whisk together 1 cup flour, 1/2 cup cornmeal, 1/2 cup panko, smoked paprika, garlic powder, onion powder, cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly combined.

Prepare dredge and wash

In a separate shallow bowl whisk the 2 eggs with 2 tbsp milk to make an egg wash. Place 1/4 cup flour in a third shallow dish for an initial light dredge. This three-step system (flour -> egg wash -> breading) helps the coating adhere and gives a crisp exterior.

Heat oil

Pour 2 cups of oil into a heavy skillet (cast-iron or stainless) or a Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until the oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small pinch of breading: it should sizzle and float steadily without smoking.

Dredge nuggets

Remove a few pieces of catfish from the buttermilk, letting excess drip off. Lightly toss each piece in the 1/4 cup flour to coat, then dip into the egg wash, allowing excess to drip, and finally press into the dry breading mixture so each nugget is fully coated. Place breaded pieces on a wire rack set over a baking sheet. Repeat with remaining fish. Work in small batches so pieces don't stick together.

Fry

When oil reaches 350°F (175°C), carefully lower 4–6 nuggets into the hot oil without overcrowding (depending on pan size). Fry until golden brown and cooked through, about 3 to 4 minutes, turning once halfway through with tongs. Internal temperature should reach 145°F (63°C) and pieces should flake easily. Adjust heat as needed to maintain 325–350°F; lower if browning too fast.

Drain

Using a slotted spoon or tongs, transfer cooked nuggets to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep finished nuggets in a warm oven set to 200°F if cooking in batches to maintain temperature and crispness.

Once all nuggets are cooked, sprinkle with a little kosher salt to taste and scatter chopped parsley over them if using. Serve immediately with lemon wedges and your choice of dipping sauce. Squeeze lemon over nuggets before dipping for brightness.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 400°F (200°C) oven for 6–8 minutes.