North Carolina Chopped Catfish Nuggets Recipe

Trim and chop

Pat catfish fillets dry with paper towels. Trim away any dark or fatty bits. Cut the fillets into bite-sized nuggets about 1 to 1½ inches (roughly 1–2 bites each).

Marinate

In a bowl, whisk together buttermilk, hot sauce, 1 tsp kosher salt, and 1 tsp black pepper. Add catfish nuggets, pressing them gently so each piece is coated. Cover and refrigerate 30 minutes to 1 hour. The buttermilk tenderizes and adds tang.

Make dry mix

While the fish marinates, combine cornmeal, flour, dried thyme, smoked paprika, garlic powder, onion powder, cayenne, 1 tsp kosher salt, and 1/2 tsp black pepper in a wide shallow dish or rimmed baking sheet. Whisk or stir to evenly distribute spices.

Prepare wet binder

In a shallow bowl whisk together egg, milk, and mustard until smooth. If using, stir in the finely chopped dill pickle for a subtle tang that echoes North Carolina flavors.

Dredge and double-coat

Set up an assembly line: one dish with the drained marinated catfish (shake off excess buttermilk), the egg-milk binder, and the dry cornmeal-flour mix. Working in batches, dredge each nugget first in the binder (coat thoroughly), then into the dry mix, pressing gently so the coating adheres. For a thicker crust, dip back into the binder and again in the dry mixture for a double coat. Place coated nuggets on a wire rack set over a sheet pan and let rest 10 minutes to set the crust.

Heat oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1½ inches (about 3–4 cups depending on pot). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of the dry mix—the coating should sizzle and float gently.

Fry nuggets

Fry the coated catfish nuggets in batches, careful not to overcrowd the pan. Cook 2½ to 3½ minutes per side, turning once, until golden brown and cooked through (internal temperature about 145°F / 63°C and flakes easily). Adjust heat to maintain 325–350°F so the outside browns but the interior cooks properly. Use a slotted spoon or spider to transfer nuggets to a paper towel–lined rack to drain.

Keep warm

If making multiple batches, keep finished nuggets warm in a 200°F (95°C) oven on a wire rack set over a sheet pan while you finish frying the rest.

Serve

Serve the catfish nuggets hot with lemon wedges and North Carolina-style vinegar sauce for dipping. Optionally serve with coleslaw, hushpuppies, or fries. The vinegar sauce brightens the rich fried catfish and is traditional in eastern NC preparations.

Quick Vinegar Sauce (if you need one)

If you don't have prepared NC vinegar sauce, whisk together ½ cup apple cider vinegar, 1 tsp sugar, ½ tsp crushed red pepper flakes, ½ tsp kosher salt, and 1 tbsp finely chopped shallot or onion. Let sit 10 minutes before serving to mellow flavors.