Tasty Catfish Nuggets: A Fun Twist on Fried Fish

This shallow pan-fried Catfish Nuggets recipe is super easy to follow and has layers of flavor. All ages love this fun way to eat fried catfish. Serve with our Easy Remoulade Sauce.

Photo byThriving Home

Why Catfish Nuggets?

Believe it or not, these Fried Catfish Nuggets cost me just under $5 to put together and my whole family loved them. Let’s just say that catfish in mid-Missouri is not hard to come by. I don’t fry foods very often, so this shallow pan-fried version was a treat for my crew.

In fact, my son is quite the catfisherman (is that a term?). He loves to bring home his catch for me to fry. Read more about our family’s catfish adventures here.

Ingredients Needed

To give these catfish nuggets layers of flavor and a crispy texture, you’ll bread them by dredging in a flour mixture, egg mixture, and finally a cornmeal mixture before pan-frying in a high-heat oil. Here are the ingredients you’ll need on hand.

Photo byThriving Home

• 1 cup unbleached all-purpose flour or white whole wheat flour, divided
• 1/2 cup fine cornmeal
• Salt and pepper
• 1 teaspoon Old Bay Seasoning (or more to your preference)
• 2 large eggs
• Avocado oil (sub: peanut oil or vegetable oil)
• 1 1/2 pounds catfish fillets, cut into 1 1/2 inch pieces (skin and dark fatty tissue under the skin removed)
• For serving: lemon wedges and/or our Remoulade Sauce

Ingredient Notes:

• White whole wheat flour or unbleached all-purpose flour – To make this gluten-free, use 1:1 gluten-free baking flour (like Bob’s Red Mill brand).
• Avocado oil – I highly suggest using this kind of oil for frying, because it has a high smoke point and is healthier than vegetable oil. However, you can use peanut oil or vegetable oil as a substitute.
• Catfish fillets – Remove any skin and dark, fatty tissue under the skin. Then, cut these into 1 1/2 inch, evenly-sized chunks.

Note: Find a full list of ingredients and directions in the recipe card at the bottom.

How to Make Catfish Nuggets

Take a peek at our step-by-step photos and overview before using my detailed recipe below.

Set Up Breading Station

Set a wire rack over a rimmed baking sheet.

Then, set up your breading station:

• Dish #1: Whisk together flour, cornmeal, salt, pepper, and Old Bay seasoning in a shallow dish.
• Dish #2: Whisk together eggs, a little water, salt, and pepper.
• Dish #3: Whisk together flour, salt, and pepper.

Photo byThriving Home

Dredge the Catfish Nuggets

Dry the catfish nuggets with a paper towel. Season lightly with salt and pepper on both sides. Dredge the catfish on both sides in the flour, then the eggs, and finally coat with the cornmeal mixture on both sides. Lay on the wire rack and finish dredging all the fillets.

Photo byThriving Home

Pan-Fry the Nuggets in Batches

In a large, heavy-bottomed Dutch oven or cast iron skillet, add just enough oil to cover the bottom in a thin layer. Heat the oil over medium-high heat until shimmering.

Important: The oil is ready when you drop some of the cornmeal mix in and it sizzles right away. The oil should not smoke, but it will come close. Adjust the heat as necessary.

Using tongs and working in batches, carefully place catfish fillets in the bottom, making sure they do not touch. Pan fry for about 2-3 minutes on each side, or until golden brown. Fish is done when it flakes easily with a fork and is no longer translucent in the middle.

Photo byThriving Home

Set on a plate or pan that is lined with paper towels. Add more oil and adjust the heat in between batches as needed.

Serve

Serve immediately with a squeeze of lemon and Cajun Remoulade Sauce.

Tip: To keep catfish warm in between batches, put it on a sheet pan in a 200°F oven.