I love days when I want something unfussy but deeply satisfying. These crispy Southern-style catfish nuggets hit the spot every single time. They’re golden and crunchy on the outside with tender, mild fish inside. Think of them as the seafood cousin of chicken nuggets—only with more personality thanks to a kick of Creole spices and a little cayenne heat.
The first time I tried this recipe, it was on a slow Sunday when I found a couple of catfish fillets in the freezer. I thawed them, cut them into nuggets, and fried them up while I also made a batch of hush puppies. By the time family got home, I had a platter full of these crispy bites, and let’s just say they didn’t last long. Now it’s a regular request here.
Why These Nuggets Are Always a Hit
These aren’t your everyday fish sticks. They’re coated in a simple but flavorful cornmeal breading that fries up beautifully crisp, while the inside stays juicy and flaky.
I love that you can use either fresh or frozen catfish—whatever you have on hand. And if you don’t have catfish? No worries. Cod, tilapia, or even flounder work beautifully.
The spices are really what set these apart. That hint of cayenne and Creole seasoning makes them anything but bland. I always say don’t be shy about the seasoning—fish loves bold flavors.
Let’s Talk Ingredients (And Why I Love Them)
Catfish – I usually buy fillets and cut them up myself. They’re often cheaper than buying pre-cut nuggets, and I get to decide how big I want them. If you’re lucky enough to get them fresh, go for it.
Milk and Egg – This simple wet mix helps the breading stick. Sometimes I’ll use buttermilk if I have it, which gives a subtle tang that’s wonderful.
Cornmeal and Flour – This combo makes the coating extra crunchy with great texture. I always keep both in my pantry because they’re so useful for frying.
Seasonings – Creole seasoning is my go-to, but you can make it your own. Don’t skip the cayenne if you want a little bite. Garlic powder adds that familiar, cozy flavor.
Oil – I usually use canola because it’s affordable and has a high smoke point. If you prefer grapeseed or corn oil, they work too.
Step-by-Step: How I Fry Them Up
1. Prep the Fish – I pat the fillets dry really well. This helps the coating stick and prevents oil splatter. Then I cut them into bite-size pieces—about an inch or so.
2. Make the Wet Mix – Whisk milk and eggs in a small bowl. Sometimes I add a splash of hot sauce here for extra zing.
3. Mix the Dry Coating – In a bigger bowl, I combine the cornmeal, flour, garlic powder, cayenne, salt, and pepper. I always taste the mix (without the raw egg!) to check the salt level.
4. Heat the Oil – I fill a cast-iron skillet with about an inch of oil and heat it to around 350°F. A cast-iron pan holds heat well, making for even frying.
5. Coat the Fish – Working in batches, I dip the nuggets in the milk-egg mixture, then dredge them in the cornmeal mix. Make sure they’re completely coated.
6. Fry – I don’t crowd the pan—this keeps the oil hot. Fry each nugget for 4–6 minutes per side, until perfectly golden.
7. Serve – I like to serve these hot with lemon wedges and whatever dipping sauce I’m in the mood for that day. Tartar, hot sauce, remoulade—it all works.
Cooking Tips I Swear By
- Cut the fish evenly so everything cooks at the same time. No overcooked edges or raw centers.
- If I have time, I’ll soak the fish in milk for 30–60 minutes. It really mellows out any “muddy” flavor catfish can have.
- Keep an eye on oil temperature. Too cool and the nuggets will be greasy. I aim for 350–375°F.
- Don’t rush the batches. Crowding the pan drops the temp and ruins that crispiness.
Make-Ahead Ideas and Storing Leftovers
One of my favorite things about these nuggets is that you can totally prep them ahead of time.
I sometimes bread them the day before and lay them on a baking sheet lined with parchment, then cover with plastic wrap in the fridge overnight.
If I want to have them ready for a quick meal down the road, I freeze them in a single layer on a baking sheet. Once they’re solid, I transfer them to a freezer bag. They keep well for about three months.
No need to thaw before frying—you can cook them straight from frozen (just add a minute or two to the cook time).
How I Reheat Them So They Stay Crispy
If we ever have leftovers (rare in my house), I reheat them in the oven at 350°F for about 15–20 minutes. Or I’ll toss them in the air fryer at the same temp for 10–15 minutes.
They come out just as crunchy as the day I made them. Perfect for an easy lunch the next day.
Common Questions I Get
What’s the deal with soaking catfish in milk?
It’s a little trick to mellow out any strong, earthy flavors that catfish can sometimes have. I usually do it if I have time, but it’s not required.
What exactly are “catfish nuggets”?
They’re just smaller pieces of fillet. Often these are leftover cuts from larger fillets, making them more affordable. I usually just cut full fillets myself at home.
Can you eat catfish skin?
Personally, I don’t. Catfish are bottom feeders, and the skin can have a muddy flavor. I stick to the clean, flaky fillets.
I hope you try these catfish nuggets and love them as much as we do at home. They’re comfort food at its best—easy, flavorful, and always a hit around the table.
Southern Fried Catfish Nuggets
Crispy on the outside, tender on the inside—these Southern-style catfish nuggets are a flavorful twist on a familiar favorite.
Ingredients
- 2 pounds fresh catfish, cut into 1-inch nuggets
- 2 large eggs
- ½ cup milk
- ½ cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon garlic powder
- 1 tablespoon Creole seasoning
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- Oil for deep frying (vegetable or canola recommended)
Instructions
- Start by patting the catfish pieces dry with paper towels and cutting them into bite-sized nuggets.
- In a small bowl, whisk together the milk and eggs until smooth. Set aside.
- In a separate bowl, combine the cornmeal, flour, garlic powder, Creole seasoning, cayenne pepper, salt, and black pepper. Mix well to create your dredging blend.
- Pour about an inch of oil into a deep skillet or cast iron pan and heat it to 350°F (177°C).
- Working in batches, dip the catfish nuggets into the egg mixture, letting the excess drip off. Then dredge them in the seasoned cornmeal mixture, coating each piece thoroughly.
- Carefully lower the nuggets into the hot oil and fry for 4–6 minutes per side, or until golden brown and crisp. Be sure not to overcrowd the pan, so the oil stays at the right temperature.
- Transfer the fried nuggets to a paper towel-lined plate. Repeat the process with the remaining fish, adding more oil if needed.
- Serve hot with lemon wedges and your choice of dipping sauces.
Notes
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 300Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 124mgSodium 742mgCarbohydrates 20gFiber 2gSugar 1gProtein 26g
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.
