Name: Storyville Chicagos Catfish Nuggets Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1.5 lb catfish fillets, skinless; 1 cups buttermilk; 1 tsp hot sauce (e.g., Tabasco); 1 tsp salt; 1 tsp black pepper, freshly ground; 1 cups yellow cornmeal; 0.5 cups all-purpose flour; 0.25 cups fine corn flour (optional, for extra crunch); 1 tbs Cajun seasoning; 1 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp granulated sugar (optional, balances spice); 0.75 tsp salt; 0.5 tsp black pepper; 0.5 cups all-purpose flour (for dusting); 2 units eggs, beaten; 2 tbs milk or water (to loosen beaten eggs); 2 cups neutral oil with high smoke point (vegetable, peanut, or canola); 0.5 cups mayonnaise; 1 tsp Creole or Dijon mustard; 1 tbs sweet pickle relish; 1 tsp lemon juice, fresh; 0.5 tsp Cajun seasoning; 0.5 tsp hot sauce; 1 tbsp scallion, finely chopped; 4 units lemon wedges; 1 tbsp chopped parsley (optional)

Method

Catfish and Marinade

Prepare fish

Pat catfish fillets dry with paper towels. Cut into nugget-sized pieces about 1 to 1 1/2 inches wide and 2 inches long; aim for uniform pieces for even cooking (about 1.5 lb yields ~20–24 nuggets).

In a bowl, whisk together buttermilk, hot sauce, 1 tsp salt, and 1 tsp black pepper. Add the cut catfish pieces, pressing them under the buttermilk so they are fully coated. Cover and refrigerate for 30 minutes to 2 hours (30 minutes is sufficient for flavor; up to 2 hours for more tenderization).

Breadings

Make breading mix

In a shallow dish, combine yellow cornmeal, 1/2 cup all-purpose flour, corn flour (if using), 1 tablespoon Cajun seasoning, smoked paprika, garlic powder, onion powder, 1/4 tsp sugar (optional), 3/4 tsp salt, and 1/2 tsp black pepper. Whisk thoroughly to break up lumps and ensure an even spice distribution.

Place 1/2 cup all-purpose flour in a separate shallow dish for the initial dusting. In a third shallow bowl, beat 2 eggs with 2 tablespoons milk or water until slightly frothy to create the egg wash.

Dredging and Frying

Set up dredging station

Arrange the three shallow dishes in this order: flour (for dusting), egg wash, cornmeal breading. Remove fish from buttermilk one piece at a time, letting excess drip off and shaking gently.

Dust each nugget lightly in the flour, then dip into the egg wash, letting excess drip back into the bowl, and finally press into the cornmeal breading ensuring an even, crunchy coating. Place breaded nuggets on a wire rack while you finish the rest — do not stack them.

Heat oil

Pour approximately 2 cups of neutral oil into a heavy skillet (cast-iron or stainless) or deep pan to a depth of about 1/2 to 1 inch. Heat over medium-high until the oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, a breadcrumb should sizzle and brown within ~30 seconds when dropped in.

Fry the nuggets in batches (do not overcrowd) for 2.5 to 4 minutes per side, depending on nugget thickness, turning once, until golden brown and the internal temperature reaches 145°F (63°C). Small nuggets will cook faster; adjust time as needed. Maintain oil temperature between 325–350°F (165–175°C) by adjusting the heat between batches.

Use a slotted spoon or spider to transfer cooked nuggets to a wire rack set over a baking sheet (or paper towels) to drain. Sprinkle a light pinch of salt over the hot nuggets before serving.

Sauce (Remoulade-style Cajun Dip)

While the fish marinates or during the final batch frying, combine 1/2 cup mayonnaise, 1 tsp Creole or Dijon mustard, 1 tbsp sweet pickle relish, 1 tsp fresh lemon juice, 1/2 tsp Cajun seasoning, 1/2 tsp hot sauce, and 1 tbsp finely chopped scallion in a small bowl. Whisk until smooth and refrigerate until serving.

To Serve

Arrange catfish nuggets on a platter, garnish with chopped parsley if desired, and serve immediately with lemon wedges and the remoulade-style Cajun dip on the side.

Leftovers: Store cooled nuggets in an airtight container in the refrigerator for up to 2 days. Reheat in a 400°F (200°C) oven on a wire rack for 8–10 minutes to restore crispness.