These Southern Catfish Nuggets and Grits are bite-sized Southern comfort at its best—crispy on the outside, tender and flaky on the inside, and seasoned just right. With a golden cornmeal crust and flavorful herbs and spices, they come together in just 10 minutes of prep time. Perfect for game day, fish fry dinners, or a quick crowd-pleasing snack.
Why You’ll Love These Catfish Nuggets
- Crispy, Flavorful Bites: A seasoned cornmeal crust locks in the juicy, flaky fish inside.
- Quick and Easy: Minimal prep and fry time—ready to serve in about 30 minutes.
- Budget-Friendly: Great use of economical catfish fillets or nuggets.
- Perfect for Dipping: Serve with ranch, remoulade, or your favorite hot sauce.
Ingredients You’ll Need
For the Fish:
- Catfish fillets or nuggets: Fresh or frozen, sliced into 1-inch pieces
- Buttermilk: Helps tenderize the fish and gives a tangy base
- Egg: Helps the breading adhere
Seasonings (divided):
- Garlic powder
- Onion powder
- Cayenne pepper
- Creole seasoning
- Italian seasoning
- Salt and black pepper
For Breading:
- All-purpose flour: The first layer for a dry surface
- Yellow cornmeal: For that signature Southern crunch
For Frying:
- Neutral oil: Such as canola or vegetable oil
How to Make Fried Catfish Nuggets
Step 1: Prepare the Fish
Defrost if frozen, then rinse and pat dry. Slice the catfish into even 1-inch nuggets for consistent cooking.
Step 2: Season
In a bowl, mix garlic powder, onion powder, cayenne, Creole and Italian seasoning, salt, and pepper. Sprinkle two teaspoons over the catfish and toss to coat evenly.
Step 3: Set Up Breading Stations
In three shallow bowls:
- Bowl 1: All-purpose flour
- Bowl 2: Buttermilk whisked with an egg
- Bowl 3: Cornmeal mixed with remaining seasoning blend
Step 4: Bread the Nuggets
Dredge each nugget in flour, dip in the egg-buttermilk mixture, then coat in seasoned cornmeal. Let them rest for 2–3 minutes to help the coating set.
Step 5: Fry
Heat about 1 inch of oil in a heavy skillet to 350°F (177°C). Fry the nuggets in batches, 3–4 minutes per side, until golden and crispy. Don’t overcrowd the pan.
Step 6: Drain and Serve
Place fried nuggets on a paper towel-lined plate. Serve warm with your favorite dipping sauces.
Tips for Crispy, Flavorful Nuggets
- Let the breaded nuggets rest before frying to help the coating stick better.
- Use a thermometer to keep oil temperature steady—too cool and they’ll be greasy, too hot and they’ll burn.
- Keep finished nuggets warm in a 200°F oven while frying the rest.
Make-Ahead & Freezing Instructions
Want to prep ahead? Bread the nuggets and flash-freeze them on a tray. Once frozen, store in zip-top freezer bags for up to 6 months.
To reheat frozen nuggets:
- Oven: 350°F for 15–20 minutes
- Air fryer: 350°F for 8–10 minutes
Recipe Variations
- Other fish options: Try this with cod, tilapia, swai, or even scallops.
- Add heat: Mix in chili powder or red pepper flakes to the breading.
- Lighter version: Bake or air fry the nuggets—just spritz with cooking spray first.
Serving Suggestions
Pair your catfish nuggets with classic Southern sides:
- Collard Greens or Fried Cabbage
- Creamy Coleslaw or Mac and Cheese
- Hush Puppies or Cornbread
- Sweet Tea or Homemade Lemonade
FAQs
Do I need to soak the catfish in milk?
Soaking in buttermilk adds flavor and helps tone down any fishiness—it’s optional but recommended.
What’s the best way to keep them crispy?
Drain them well and keep warm in a low oven while frying the rest.
Can I use pre-cut catfish nuggets?
Yes, they’re often sold as trimmings at a great price. Just check for even size.
Final Thoughts
These Fried Catfish Nuggets are everything you love about Southern fish fry flavor in a snackable, crowd-pleasing form. Crunchy, seasoned, and addictive—you might want to double the batch!
Fried Catfish Nuggets
Crispy, golden, and incredibly flavorful—these Fried Catfish Nuggets are Southern comfort food at its best.
Ingredients
- 2 pounds (900g) catfish fillets, cut into 1-inch pieces (fresh or frozen)
- 1 teaspoon (1.5g) garlic powder
- 1 teaspoon (2g) onion powder
- ¼ to ½ teaspoon cayenne pepper\
- ½ teaspoon (1g) black pepper
- ½ cup (120g) all-purpose flour
- 1 tablespoon Creole seasoning
- 2 eggs
- 1 cup (160g) cornmeal
- Oil, for frying
- 1 teaspoon (5g) Italian seasoning
- 1 teaspoon (7g) salt
- ½ cup (120ml) buttermilk
Instructions
- If using frozen catfish, let it thaw completely. Pat dry with paper towels and cut into uniform 1-inch chunks for even cooking. Transfer to a shallow dish and set aside.
- In a small bowl, mix together garlic powder, onion powder, cayenne pepper, Creole seasoning, Italian seasoning, salt, and black pepper. Use 2 teaspoons of the blend to season the catfish pieces, making sure each piece is evenly coated. Set aside.
- Set up three shallow bowls for breading. In the first, add flour. In the second, whisk together buttermilk and eggs until smooth. In the third, combine cornmeal with the remaining seasoning mix.
- Working in batches, coat the catfish pieces in flour, shaking off any extra. Dip them in the buttermilk and egg mixture, then dredge in the seasoned cornmeal, pressing lightly to make sure each nugget is fully coated.
- Place breaded nuggets on a plate in a single layer. Let them rest for 2–3 minutes so the coating adheres better.
- Heat about an inch of oil in a deep skillet over medium-high heat. Once the oil reaches 350℉/177℃, carefully lower a few nuggets in using tongs. Fry in batches to avoid overcrowding. Cook each side for 3–4 minutes until golden brown and cooked through.
- Transfer the fried catfish to a plate lined with paper towels to drain. Let them cool slightly before serving.
- Serve hot with ranch, ketchup, or your favorite dipping sauce.
Notes
- Try marinating the catfish in buttermilk with some extra spices ahead of time for even more tenderness and flavor. Draining on a paper towel-lined plate or wire rack is key to keeping them crispy. Be sure not to crowd the pan—it can drop the oil temperature and make the nuggets soggy, so fry in batches for the best results. Keep in mind that nutritional estimates can vary depending on the specific products you use.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 85Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 62mgSodium 629mgCarbohydrates 9gFiber 1gSugar 0gProtein 3g
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.
