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Catfish Nuggets

Bite-sized catfish pieces soaked in buttermilk and coated in seasoned cornmeal, then fried until golden and crisp.

25 minEasyServes 4420 cal/serving

SouthernDinnerStovetopPescatarianHigh ProteinHalal-friendlyNut-FreeShellfish-FreePork-FreeAlcohol-FreeSesame-FreeSoy-Free

Ingredients

  • 2 lbs catfish fillets, cubed
  • 1 cup buttermilk
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 2 tsp Cajun seasoning
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 2 cups vegetable oil

Instructions

  1. 1

    Soak 2 lbs cubed catfish fillets in 1 cup buttermilk for 15 minutes.

  2. 2

    Mix 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 2 tsp Cajun seasoning, 1/2 tsp garlic powder, and 1 tsp salt in a shallow bowl.

  3. 3

    Heat 2 cups vegetable oil in a heavy skillet over medium-high heat to 350 degrees F.

  4. 4

    Coat soaked catfish thoroughly in the cornmeal mixture.

  5. 5

    Fry catfish in batches for 3 to 4 minutes until golden brown and internal temperature reaches 145 degrees F.

  6. 6

    Drain on paper towels and serve warm.

Questions

Can I make Catfish Nuggets dairy-free?

Yes. The dairy in this entry is 1 cup buttermilk. Swap the buttermilk for plant milk soured with a teaspoon of vinegar per cup. The richness shifts slightly, but the method does not change.

Can I make Catfish Nuggets gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Catfish Nuggets keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Catfish Nuggets?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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