Catfish Nuggets Recipe

Prepare fish

Rinse catfish fillets and pat very dry with paper towels. Cut into 1 to 1-1/4 inch bite-sized pieces. Place pieces in a bowl and sprinkle 1 tablespoon of Creole seasoning over them; toss to coat evenly.

Brine/soak

In a shallow dish, whisk buttermilk with 1/2 tablespoon Creole seasoning until combined. Add the seasoned catfish pieces to the buttermilk, cover, and refrigerate for 20–30 minutes. This tenderizes and seasons the nuggets.

Prepare dredge

In a wide shallow bowl or plate, combine flour, cornmeal, garlic powder, onion powder, paprika, cayenne, remaining 1/2 tablespoon Creole seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly to distribute seasonings.

Egg wash

In a second shallow bowl, beat the two eggs until smooth. Set up a three-step station: egg wash, flour-cornmeal dredge, and a tray for coated nuggets.

Coat catfish

Remove 4–6 pieces of catfish at a time from the buttermilk, letting excess drip off. Dip each piece into the beaten eggs, then press into the flour-cornmeal mixture to coat completely. Place coated nuggets on a wire rack or tray and let rest 5 minutes to set the crust. Repeat until all pieces are coated.

Heat oil

Pour neutral oil into a heavy skillet or Dutch oven to a depth of about 1-1/2 inches (roughly 3–4 cups). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of dredge — it should sizzle and float immediately without browning too fast.

Fry nuggets

Fry the catfish nuggets in batches, 4–6 pieces per batch, so oil temperature remains steady. Cook 2.5–4 minutes per batch, turning once, until golden brown and an internal temperature of 145°F (63°C) is reached or the flesh flakes easily. Do not overcrowd the pan.

Drain and keep warm

Using a slotted spoon or spider, transfer cooked nuggets to a wire rack set over a baking sheet or to paper towels to drain. Keep finished batches in a 200°F (95°C) oven on the rack to stay warm and crisp while remaining batches fry.

Finish and serve

Sprinkle a light pinch of salt over the hot nuggets, arrange on a serving platter, and serve with lemon wedges and the house remoulade on the side for dipping.

Combine ingredients: In a small bowl, whisk together mayonnaise, Creole or Dijon mustard, prepared horseradish, pickle relish, chopped capers, hot sauce, Worcestershire sauce, smoked paprika, lemon juice, chopped parsley, kosher salt, and black pepper until smooth and homogenous.

Adjust seasoning: Taste and adjust acidity or heat to preference — add more lemon juice for brightness, more hot sauce or cayenne for heat, or a pinch of sugar if too tart. If sauce is too thick, thin with 1–2 teaspoons of water or milk to reach desired dipping consistency.

Chill and rest: Cover and refrigerate for at least 15 minutes to allow flavors to meld. Bring to near room temperature before serving if preferred, then serve in a small bowl alongside the catfish nuggets.