If you’re looking for the ultimate comfort food that’s crispy, tender, and packed with Southern flavor, these Southern Fried Catfish Nuggets are calling your name. These bite-sized gems deliver everything you love about classic fried fish: a super crispy, golden-brown crust with flaky, moist catfish inside. Perfect for a casual family dinner, a game-day snack, or a laid-back gathering with friends. The best part? They’re incredibly quick to make, budget-friendly, and seriously addictive. Don’t be surprised when they vanish off the plate before you even sit down.
Why You’ll Love It
This is the kind of recipe that makes you feel like you’re at a roadside fish shack without ever leaving home.
These nuggets are beautifully seasoned with a blend of spices that give them depth and a little kick. The cornmeal coating fries up to the perfect crunch, while the inside stays tender and juicy.
They’re perfect finger food: fun for kids, crowd-pleasing for adults, and endlessly customizable with your favorite dipping sauces.
Ingredients Insights
Catfish:
Fresh or frozen fillets both work great—just make sure frozen ones are fully thawed. Cut them into even, bite-sized pieces so they cook evenly.
Flour:
Provides the first layer of coating to help the egg wash stick.
Cornmeal:
The real Southern secret for that perfectly crunchy crust. Seasoned cornmeal brings extra texture and flavor.
Egg & Buttermilk:
The egg wash helps the coating stick, while buttermilk adds a subtle tang and helps tenderize the fish.
Seasonings:
Garlic powder, onion powder, cayenne, Creole seasoning, Italian seasoning, salt, and black pepper bring warmth, earthiness, and a hint of heat.
Tips and Tricks
- Dry the Fish: Pat the catfish dry with paper towels before breading so the coating adheres better.
- Season Generously: Don’t hold back on the spice mix—this is what gives the nuggets so much personality.
- Three-Step Breading: Flour first, then buttermilk-egg wash, then seasoned cornmeal. This method ensures the crust is thick, crispy, and stays put.
- Let Them Rest Before Frying: Giving the breaded nuggets a few minutes to sit helps the coating stick better when frying.
- Mind the Oil Temperature: Fry in small batches to avoid lowering the oil temp too much. This keeps them crisp and not greasy.
Make Ahead Tips
If you want to make your life even easier, these nuggets are freezer-friendly.
After breading, line them up on a baking sheet and freeze for an hour or two. Once frozen, transfer them to a freezer-safe bag and store for up to 6 months.
When you’re ready to cook, bake them straight from the freezer or pop them in the air fryer for an easy, mess-free meal.
Serving Suggestions
Fried Catfish Nuggets are fantastic on their own, but even better with sides and sauces that complement their crispy, savory goodness:
- Dipping Sauces: Ranch, spicy remoulade, tartar sauce, BBQ sauce, or even ketchup for the kids.
- Sides: Coleslaw, cornbread, fries, hush puppies, potato salad, or mac and cheese.
- Salad: Serve with a simple green salad or tangy cucumber-tomato salad to lighten things up.
- Bread: Make po’boy-style sandwiches with crusty rolls, lettuce, tomato, and sauce.
Storage
Refrigerator:
Store leftover cooked nuggets in an airtight container in the fridge for up to 2 days.
Freezer:
Freeze cooked or uncooked breaded nuggets for 1–2 months.
Reheating:
Reheat in a 350°F oven or air fryer for 8–10 minutes to bring back that crispy texture. Avoid the microwave if you want to keep them crunchy.
FAQs
Should you soak catfish in milk before frying?
It’s optional but recommended! Soaking catfish in buttermilk helps mellow any fishy flavors and keeps it juicy.
What part of the catfish is the nugget?
Many stores sell catfish trimmings labeled as “nuggets,” but you can also cut your own fillets into nugget-sized pieces.
How do you keep fried catfish crispy?
Drain on paper towels or a wire rack immediately after frying. If cooking in batches, keep finished nuggets warm in a 200°F oven to maintain crispiness.
Can I use other types of fish?
Absolutely! This recipe works well with other white fish like tilapia, cod, flounder, or swai. Even scallops and mussels are tasty variations.
Final Thought
Southern Fried Catfish Nuggets are the definition of Southern comfort in bite-sized form.
Crispy, flavorful, and so easy to make, they’re perfect for weeknight dinners, weekend get-togethers, or anytime you want to treat yourself to something a little special.
Serve them up with your favorite dipping sauces and sides, and watch them disappear as everyone grabs “just one more.”
Southern Fried Catfish Nuggets
If you’re looking for the ultimate comfort food that’s crispy, tender, and packed with Southern flavor, these Southern Fried Catfish Nuggets are calling your name.
Ingredients
- 2 pounds (900g) catfish fillets, cut in 1-inch pieces (fresh or frozen)
- 1 teaspoon (1.5g) garlic powder
- 1 teaspoon (2g) onion powder
- ¼-½ teaspoon cayenne pepper
- 1 tablespoon (12g) Creole seasoning
- 1 teaspoon (5g) Italian seasoning
- 1 teaspoon (7g) salt
- ½ teaspoon (1g) black pepper
- ½ cup (120g) flour
- ½ cup (120ml) buttermilk
- 2 eggs
- 1 cup (160g) cornmeal
- Oil, for frying
Instructions
- If you're using frozen catfish, start by defrosting it. Once thawed, rinse and pat it dry with paper towels. Cut the fillets into uniform 1-inch pieces for even cooking, and set them aside on a plate.
- In a small bowl, mix together garlic powder, onion powder, cayenne, Creole seasoning, Italian seasoning, salt, and black pepper.
- Use about 2 teaspoons of this blend to season the catfish, making sure every piece is well-coated.
- Next, set up a dredging station with three shallow bowls: flour in the first, a mixture of buttermilk and eggs in the second, and cornmeal combined with the remaining seasoning mix in the third. Arrange the bowls in order for easy dipping.
- Working in batches, first coat the catfish nuggets in flour, shaking off any excess. Dip them into the buttermilk mixture, letting the excess drip off, then press them into the cornmeal mixture until fully coated.
- Place the breaded nuggets on a plate in a single layer and let them rest for 2-3 minutes to help the coating stick.
- In a deep skillet or frying pan, heat about an inch of oil over medium-high heat. Once the oil reaches 350°F (177°C), carefully add the catfish nuggets a few at a time using tongs. Don't overcrowd the pan to keep the oil hot.
- Fry each batch for 3-4 minutes on each side, until golden brown and cooked through. Repeat until all the nuggets are fried.
- Transfer the nuggets to a plate lined with paper towels to drain any excess oil. Let them cool for a minute before serving. These are perfect with ranch, ketchup, or your favorite dipping sauce!
Notes
- For extra flavor and tenderness, you can marinate the catfish in buttermilk and spices ahead of time.
- To keep the nuggets crispy, drain them on paper towels or a wire rack.
- Fry the nuggets in small batches to avoid lowering the oil temperature, which could make the coating soggy.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 46Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 62mgSodium 150mgCarbohydrates 0gFiber 0gSugar 0gProtein 2g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
