Catfish Nuggets And Fry Recipe

Prep the fish

Rinse the catfish fillets and pat dry with paper towels. Trim any dark bloodline or skin remnants. Cut the fillets into 1 - 1 1/2 inch bite-size nuggets, trying to keep pieces uniform for even cooking.

Marinate in buttermilk

In a shallow bowl or dish, combine buttermilk and hot sauce. Add the catfish pieces, ensuring they are submerged or well coated. Cover and refrigerate for 30 minutes to 1 hour (30 minutes is sufficient for small nuggets). This tenderizes and flavors the fish.

Make dredge

In a wide shallow bowl or rimmed plate, whisk together all-purpose flour, cornmeal, fine yellow cornmeal (if using), kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne. Mix thoroughly so seasonings are evenly distributed.

Egg wash

In a separate bowl, beat the eggs with the milk until homogeneous. This helps the dredge adhere and creates a crisp coating.

Dredge the nuggets

Working in batches to avoid crowding, remove a few catfish pieces from the buttermilk, letting excess drip off. Dip each piece into the egg wash, then press into the flour-cornmeal mixture, coating thoroughly and shaking off excess. Set coated nuggets on a wire rack while you heat the oil; this prevents sogginess. Repeat until all pieces are coated.

Heat the oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (amount listed is a guideline; you may need more depending on your pan). Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the dredge into the oil; it should sizzle and float steadily without browning immediately.

Fry the nuggets

Carefully add a single layer of coated catfish nuggets to the hot oil without overcrowding (3–6 pieces depending on pan size). Fry for 2.5–3.5 minutes per side, turning once with tongs, until golden-brown and crisp and the internal temperature of the fish reaches 145°F (63°C). Smaller pieces may cook faster; adjust time as needed.

Drain and season

Use a slotted spoon or spider to transfer the fried nuggets to a wire rack set over a sheet pan or a plate lined with a single layer of paper towels. Immediately sprinkle with fine salt to taste. Let rest 1–2 minutes to finish cooking and to keep crisp.

While the fish is marinating or frying, combine mayonnaise, dill pickle relish, lemon juice, chopped parsley, chopped capers (if using), black pepper, and kosher salt in a small bowl. Taste and adjust lemon, salt, or relish to balance tanginess. Refrigerate until ready to serve.

Transfer the fried catfish nuggets to a serving platter. Garnish with chopped parsley or green onions and lemon wedges. Serve hot with the lemon-herb tartar sauce and extra lemon on the side.