Delicious Catfish Nuggets

Growing up, I never thought much of catfish – it was just another fish on the menu. But after moving to Portland, where fresh seafood options were plenty, I started experimenting with different ways to cook it. These catfish nuggets quickly became a family favorite. They’re perfect for busy weeknight dinners or when friends drop by unexpectedly.

What I love most about these nuggets is how simple they are to make. You don’t need fancy ingredients or complicated techniques. Just a few pantry staples and about 20 minutes of your time. My kids, who usually turn their noses up at fish, actually ask for seconds when I make these. And trust me, that’s saying something!

Whether you’re new to cooking fish or just looking for an easy dinner idea, these catfish nuggets might be just what you need. They’re crispy on the outside, tender on the inside, and taste great with just about any dipping sauce you have on hand.

What Kind of Catfish Should I Use?

For catfish nuggets, you’ll typically find two main options at the store: farm-raised channel catfish or wild-caught catfish. Farm-raised tends to have a milder, cleaner taste and is what most people prefer for nuggets, while wild-caught can have a stronger, more distinctive flavor. When shopping, look for pieces that are pinkish-white in color with no strong fishy smell – that’s how you know they’re fresh. If you’re buying pre-cut nuggets, make sure they’re roughly the same size so they’ll cook evenly. You can also buy catfish fillets and cut them into bite-sized pieces yourself, which often gives you better quality control.

Options for Substitutions

This simple fish recipe can be adapted with several easy substitutions:

• Catfish: While catfish has a unique taste, you can use other firm white fish like cod, tilapia, or pollock. Just make sure to pat the fish dry before coating.
• Cornmeal: If you’re out of cornmeal, you can use all flour instead, though you’ll miss that classic crunch. Panko breadcrumbs are another good option for extra crispiness.
• Milk: Buttermilk works great and adds tang, or you can use any plant-based milk. For extra flavor, try beer instead of milk!
• Canola oil: Any neutral oil with a high smoke point works well – try vegetable oil, peanut oil, or even avocado oil. Just avoid olive oil as it can burn at high temperatures.
• Eggs: For an egg-free version, try using 1/2 cup of mayonnaise or a mixture of mustard and milk. The coating might not stick quite as well, but it’ll still work.
• Garlic powder: Out of garlic powder? Use 1/2 tablespoon of onion powder or add some Old Bay seasoning for a different but tasty twist.

Watch Out for These Mistakes While Frying

The biggest challenge when frying catfish nuggets is getting that perfect golden-brown crust while keeping the inside moist – the secret is maintaining your oil temperature between 350-375°F, as oil that’s too hot will burn the coating while leaving the fish raw inside.

A common mistake is overcrowding the pan, which drops the oil temperature and leads to greasy, soggy nuggets – instead, fry in small batches and give each piece enough space to swim.

To ensure your breading stays put and doesn’t fall off during frying, pat the fish completely dry before dipping in the egg mixture, and let the coated pieces rest on a wire rack for 5-10 minutes before frying.

Once they’re done, avoid placing them directly on paper towels which can make them steam and lose their crispiness – use a wire rack instead, and season with an extra pinch of salt while they’re still hot.

What to Serve With Catfish Nuggets?

These crispy catfish nuggets are begging to be served with some classic Southern sides! A generous helping of coleslaw adds the perfect crunch and creaminess, while hush puppies make the meal feel like a proper fish fry at home. French fries or potato wedges are always crowd-pleasers, but you could also keep things lighter with a side of steamed green beans or corn on the cob. Don’t forget to put out some tartar sauce and lemon wedges – they’re must-haves for any fried fish dish!

Storage Instructions

Keep Fresh: Got leftover catfish nuggets? Pop them in an airtight container and keep them in the fridge for up to 3 days. I like to place a paper towel in the container to absorb any excess moisture – this helps keep that crispy coating from getting soggy!

Freeze: These nuggets freeze surprisingly well! Let them cool completely, then place them in a freezer bag with parchment paper between layers. They’ll stay good in the freezer for up to 2 months – perfect for when you’re craving a quick fish dinner.

Crisp Up: To get your leftover nuggets crispy again, pop them in the oven at 350°F for about 10-12 minutes, or use an air fryer for 4-5 minutes. They’ll taste almost as good as fresh! Avoid using the microwave as it can make them rubbery.

Preparation Time	10-15 minutes
Cooking Time	15-30 minutes
Total Time	25-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3500
• Protein: 130-150 g
• Fat: 200-220 g
• Carbohydrates: 200-220 g

Ingredients

• 2 lb catfish pieces (cut into 1-inch nuggets)
• 2 whisked eggs
• 1 tsp salt
• 2 cups milk
• 1 tsp black pepper
• 1 cup all-purpose flour
• 2 cups canola oil (or other neutral oil like vegetable)
• 1 tbsp garlic powder
• 1 cup cornmeal

Step 1: Prepare the Wet and Dry Mixtures

Begin by whisking together the eggs and milk in a bowl.

Set this mixture aside for later use.

In another bowl, combine cornmeal, flour, garlic powder, salt, and pepper, and mix well.

Set this dry mixture aside.

Step 2: Heat the Oil

Pour about 1 inch of canola oil into a deep pan and heat it to 350°F.

Use a thermometer to ensure the correct temperature for frying, as this will help achieve the perfect golden brown crust.

Step 3: Coat the Catfish Nuggets

Work in batches to prevent overcrowding the pan.

Dip each catfish nugget into the milk and egg mixture, allowing any excess to drip off.

Then, dredge the nugget in the cornmeal and flour mixture, ensuring it is well-coated on all sides.

Step 4: Fry the Catfish Nuggets

Carefully place the breaded catfish nuggets into the hot oil.

Fry each nugget for approximately 3 minutes per side, or until they turn a golden brown color.

Use tongs to turn them halfway through the frying time for even cooking.

Step 5: Repeat and Serve

Repeat the coating and frying process with the remaining catfish nuggets, adding more oil to the pan as needed to maintain a consistent frying temperature.

Once all nuggets are fried, serve them hot with lemon wedges for a zesty finish.