Catfish Nuggets

Jocelyn (Grandbaby Cakes) Headshot By Jocelyn (Grandbaby Cakes)
Updated •
Jump to Recipe

Y’all my Catfish Nuggets are so crispy and well seasoned that I’ve started calling them my “ultimate catfish bombs”! I dunk them in a mix of hot sauce and eggs, roll ’em in a spiced cornmeal mix then fry them up until golden. I keep them super tender on the inside and crispy on the outside like good ole fashioned fried catfish. It only takes about 10 minutes to prep them y’all! And the tartar sauce for dipping? It’s so dang on good.

This post may contain affiliate links. Read our disclosure policy.
Overhead shot of catfish nuggets in a bowl with a side of tartar sauce, lemon, and dill on a white surface, with a grey and white striped cloth and forks next to it

Ingredient Notes

  • Neutral Oil: Canola or vegetable oil are my go-tos for their high smoke points and neutral flavor.
  • Catfish Nuggets: If you can’t find pre-cut nuggets, grabbing a whole catfish filet and cutting it into 2-inch pieces works just fine.

How To Make Catfish Nuggets

Step 1: Prep The Dry and Wet Coating Mixtures

  1. Add the coating ingredients to a large bowl.
  2. Whisk together until evenly mixed and set aside.
  3. Add eggs and hot sauce to a medium bowl.
  4. Whisk until evenly mixed and set aside.
A step by step image collage on how to make catfish nuggets with mixing the coating ingredients, and mixing the wet mixture

Step 2: Coat The Nuggets And Fry Them

  1. Dip 5 or 6 catfish pieces at a time into the egg mixture.
  2. Set the nuggets in the bowl of coating ingredients and cover them evenly.
  3. Shake off excess coating, and carefully lower pieces into hot oil.
  4. Cook until the coating is golden brown. Then, remove from oil and drain on a paper towel-lined plate. Allow the oil to reheat to 360F and continue cooking the remaining batches of fish.
A step by step image collage on how to make catfish nuggets with dipping the catfish pieces into the wet mixture and coating mixture, and frying the coated pieces

Step 3: Mix The Tartar Sauce And Serve The Nuggets

  1. Add all the tartar sauce ingredients to a small bowl.
  2. Stir together. Cover and chill in the refrigerator before serving.

Want to Save This Recipe, Boo?

I'll email this recipe to you, so you can come back to it later!

A step by step image collage on how to make the tartar sauce for catfish nuggets with mixing all the sauce ingredients
  1. Serve the nuggets with tartar sauce, and enjoy!
Closeup of crispy catfish nuggets stacked with a small bowl of creamy tartar sauce

Crispy Catfish Nuggets

These Catfish Nuggets are a Southern classic! Fried ultra crispy, with a cornmeal crust, and served with a homemade tarter dipping sauce, it's legit a party in yo mouth!
5 from 3 votes
Prep Time 15 minutes
Cook Time 4 minutes
Tarter Sauce Chill Time 30 minutes
Total Time 49 minutes
Author: Jocelyn Delk Adams
Course: Main Course
Servings: 4 people

Equipment

Ingredients

For the Coating:

  • 1 ½ cups fine cornmeal
  • ½ cup all-purpose flour
  • 2 1/2- 3 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon cayenne pepper

For the Hot Sauce Mixture:

  • 2 large eggs
  • 2 teaspoons hot sauce

For Frying:

  • Neutral oil
  • 1 1/2- 2 pounds catfish nuggets or whole catfish filets, cut into 2-inch pieces

For the Tartar Sauce:

  • 1 cup mayonnaise
  • 1 cup finely diced dill pickles
  • 2 tablespoons minced shallots
  • 1 tablespoon minced capers
  • 1 tablespoon minced fresh dill
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon kosher salt or more based on your preference, taste and adjust

Instructions

For the Nuggets:

  • Pour neutral oil into large Dutch oven about 4 inches deep. Heat over medium heat until temperature reaches 360F.
  • Whisk together coating ingredients in a large bowl until evenly mixed. Set aside.
  • In a medium bowl, whisk together eggs and hot sauce.
  • Dip 5 or 6 pieces at a time into the egg mixture, then set in bowl of coating ingredients and cover nuggets evenly.
  • Shake off excess coating. Carefully lower pieces into hot oil. Cook for 3-4 minutes until coating is golden brown. Monitor oil and don’t let it rise above 375F.
  • Remove from oil and drain on paper towel-lined plate. Allow oil to reheat to 360F and continue cooking remaining batches of fish.
  • Serve immediately with tartar sauce.

For the Tartar Sauce:

  • Combine all ingredients in small bowl and stir together.
  • Cover and chill in refrigerator for 30 minutes before serving.

Notes

How To Store & Reheat Catfish Nuggets

You’ve got leftovers?! Wish I had that self-control! To store, just pop them in an airtight container and slide them into the fridge. Make sure they’ve cooled down to room temperature first, so there’s no unwanted moisture in the container.
When you’re ready to bring those nuggets back to life, the air fryer is your best friend. Preheat it to 400°F and heat the nuggets for about 3-4 minutes. No air fryer? You can also use the oven. Just spread them out on a baking sheet and reheat at the same temperature until they’re warm and crispy again.
How Long Will Catfish Nuggets Last In The Fridge?
These crispy catfish nuggets stay good for up to 3 days. Remember, the sooner you enjoy them, the better they’ll taste!
Can I Freeze Deep Fried Catfish Nuggets?
Yup! Lay them out on a baking sheet and freeze them until solid. Then, transfer them to a freezer bag or an airtight container. They’ll keep like this for up to 2 months. You can reheat them directly from frozen using the air fryer or oven method mentioned above. No need to thaw, just give ’em a couple extra minutes to get crispy.
Note that the nutrition information includes the tarter sauce.

Nutrition

Calories: 869kcal | Carbohydrates: 24g | Protein: 44g | Fat: 66g | Saturated Fat: 11g | Polyunsaturated Fat: 36g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 237mg | Sodium: 1262mg | Potassium: 1026mg | Fiber: 3g | Sugar: 2g | Vitamin A: 772IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!

Recipe Tips

  1. Give the Nuggets Some Space: When you’re frying up these bad boys, remember to work in small batches. Crowding can lead to a big ol’ sticky mess, and we want each piece to be individually crispy and perfect.
  2. Keep an Eye on That Oil: Keep your oil from getting too hot – anything above 375F and you’re in the danger zone. Too hot, and your deep fried catfish nuggets might burn instead of gettin’ that golden, crispy outside we’re aiming for. A deep-fry thermometer is your best friend here!
  3. Aim for Uniform Nuggets: If you’re starting with whole catfish filets and cutting them into nuggets, aim for each piece to be the same size. This ensures they all cook evenly, so every bite is just as yummy as the last.
  4. Reheat the Oil: After each batch, give your oil a moment to bounce back to the right temp before adding the next batch. This little pause is crucial so your nuggets don’t end up soggy!

Serving Suggestions

Closeup of crispy catfish nuggets stacked with a small bowl of creamy tartar sauce

Recipe Help

Can I make these catfish nuggets in the air fryer?

Fo sho! That’s what I use when I want lighter nuggets. First, add two tablespoons of cornstarch to the coating mixture and continue as stated in the recipe below. Then, place the catfish pieces in a preheated air fryer and spray with nonstick cooking spray. Cook at 370F for 8 minutes, and you’ll have crispy nuggets ready to go!

How do I know my nuggets are cooked through?

The key sign that your fried catfish nuggets are perfectly cooked is when they reach an internal temperature of 145°F. You can use a meat thermometer to check. Also, they should be golden brown on the outside, and the meat inside should be opaque and flake easily with a fork. That’s when you know they’re ready to be devoured!

Can I use this recipe with other types of fish?

Definitely! This recipe is super versatile. Just remember to adjust cooking times depending on the thickness of the fish you choose.

More Fried Seafood Recipes

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

Pinterest pinterest   Facebook facebook   Twitter twitter   Email email  
Filed Under:  Dinner, Seafood, Southern Classics, Stovetop

Comments

  1. Exactly what I was looking for! Not only did the catfish turn out perfectly, but your tartar sauce converted me. I never much cared for tartar sauce bland goo. *Yours* has flavor. Thank you for sharing your recipes!

    Reply

  2. Best EVER! tWO THINGS i LOVE TO DO THAT WORKED EXCELLENT WITH THIS WONDERFUL RECIPE: i PUT THE DRY INGREDIENTS IN A PAPER SACK AND AFTER DIPPING IN EGG, i PUT THE FISH IN THE SACK & SHAKE. i USE CRISCO SHORTENING TO FRY AND THE CATFISH TURNED OUT ABSOLUTELY DELICIOUS. tHANK YOU jOCELYN! fROM OUR HOUSE TO YOURS MANY THANKS.

    Reply

  3. Just tried these with my family and let me tell ya, that breading is everything! These were so well seasoned, we ate the whole batch.

    Reply

  4. Egg? Are they raw? Doesn’t specify. Thanks. Favorite fish is cat. Hard to get it cheap here in NV but when I do it is gone! LOL!

    Reply

    1. Hi Sher, the eggs are raw, and what is used to get the coating to stick on the catfish nuggets. Hope you enjoy!

5 from 3 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating