Crispy Catfish Nuggets

5 from 1 vote

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!

Prep Time15

Cook Time4

Tarter Sauce Chill Time30

Total Time49

Course: Main Course

Cuisine: American

Servings: people

Calories: 869kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Coating:

1 ½ cups fine cornmeal
½ cup all-purpose flour
1 ½ teaspoons kosher salt
½ teaspoon black pepper
1 ½ teaspoons paprika
1 teaspoon garlic powder
¾ teaspoon onion powder
¼ teaspoon cayenne pepper

For the Hot Sauce Mixture:

3 large eggs
2 teaspoons hot sauce

For Frying:

Neutral oil
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

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

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.
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!
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.
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!

Note that the nutrition information includes the tarter sauce.

Nutrition