Fried Catfish Nugget Recipe

Prepare fish

Trim any remaining bones and cut catfish fillets into 1- to 1 1/2-inch bite-size nuggets. Pat pieces dry with paper towels.

Place cut catfish into a shallow bowl or resealable bag. Combine buttermilk, hot sauce, 1 tsp kosher salt, and 1/2 tsp black pepper. Pour mixture over fish so pieces are submerged. Cover or seal and refrigerate for 30 minutes to 2 hours (30 minutes is sufficient for small nuggets; longer tenderizes and seasons more).

While the fish marinates, set up a breading station: in a wide shallow dish whisk together all-purpose flour, cornmeal, panko (if using), paprika, garlic powder, onion powder, cayenne, white pepper, and 3/4 tsp kosher salt. Mix thoroughly so spices are evenly distributed.

In a second shallow bowl whisk together the egg, milk, and Worcestershire sauce until smooth. This is the wet dredge that will help the breading adhere.

Remove fish from the buttermilk marinade one piece at a time, letting excess drip back into bowl. First toss pieces lightly in the flour-cornmeal mixture to coat. Dip each coated piece into the egg-milk mixture, then return to the dry mixture and press gently so the breading adheres and forms a light, even crust. Place breaded nuggets on a wire rack while you heat the oil.

Pour oil into a heavy, deep skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 3–4 cups depending on pot size). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–45 seconds.

Working in small batches (do not crowd the pan), carefully lower breaded catfish nuggets into hot oil using tongs. Fry nuggets 2 1/2 to 4 minutes total, turning once, until golden brown and the interior registers 145°F (63°C) or the fish is opaque and flakes easily. Smaller pieces cook faster—keep a close eye.

Use a slotted spoon or tongs to transfer fried nuggets to a wire rack set over a baking sheet or a plate lined with paper towels to drain. Lightly sprinkle with finishing salt and chopped parsley while still hot, if using.

While frying, make the quick remoulade: in a small bowl combine mayonnaise, Dijon, lemon juice, chopped capers, hot sauce, paprika, and 1/8 tsp salt. Whisk until smooth. Adjust seasoning to taste and refrigerate until ready to serve.

Serve fried catfish nuggets hot with lemon wedges and remoulade on the side. Enjoy as an appetizer or as part of a meal with fries, slaw, or a salad.