Description
These Crispy Catfish Nuggets are perfectly seasoned with Cajun and Old Bay spices, soaked in buttermilk, and deep-fried to golden perfection. Served with a creamy Cajun dipping sauce and fresh lemon wedges, they’re an irresistible appetizer or snack that combines bold flavors with a crispy, tender bite.
Ingredients
Scale
Catfish Nuggets
- 1 ½ lbs catfish fillets (about 4 fillets), cut into nugget-sized pieces
- ½ cup buttermilk
- 2 teaspoons Creole Cajun Seasoning, divided
- 2 teaspoons Old Bay seasoning, divided
- ½ teaspoon ground mustard
- ½ cup all-purpose flour
- ½ cup fine yellow cornmeal
- 1 tablespoon cornstarch
- Oil, for deep frying (peanut oil recommended)
- Lemon wedges, for serving
Cajun Dipping Sauce
- ½ cup full-fat mayonnaise (Duke’s recommended)
- ¼ cup ketchup
- 1 tablespoon garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon Creole Cajun Seasoning
Instructions
- Prep the Cajun dipping sauce: In a small bowl, combine mayonnaise, ketchup, garlic paste, lemon juice, and Cajun seasoning. Stir thoroughly, cover, and chill in the refrigerator until ready to serve.
- Marinate the catfish: Place catfish pieces in a resealable bag or container. Add buttermilk, 1 tsp Cajun seasoning, 1 tsp Old Bay seasoning, and ground mustard. Toss to coat evenly, seal, and refrigerate for at least 2 hours or preferably overnight to tenderize and infuse flavor.
- Prepare for frying: Remove catfish from the fridge and let sit at room temperature briefly while preparing the dredging mixture and heating oil.
- Make the flour dredge: In a shallow dish, whisk together flour, cornmeal, cornstarch, 1 tsp Cajun seasoning, and 1 tsp Old Bay seasoning until well combined.
- Heat the oil: Pour a few inches of oil into a heavy-bottomed dutch oven or cast-iron pot. Heat over medium until the oil reaches 350°F (use a deep-fry thermometer for accuracy).
- Dredge the catfish pieces: Remove each catfish piece from the buttermilk, shake off excess liquid, then thoroughly coat in the seasoned flour mixture, ensuring all surfaces are covered. Place coated pieces on a wire rack set on a baking sheet, spaced apart to prevent sticking.
- Deep-fry the catfish: Working in batches, carefully lower coated catfish nuggets into hot oil. Fry for 2-3 minutes until golden brown and crispy. Use a spider strainer to transfer the nuggets to a paper towel-lined plate or a wire rack to drain excess oil. Maintain oil temperature at 350°F between batches.
- Rest and serve: Let the fried catfish nuggets rest for 5-7 minutes for optimal crispiness. Serve warm with the chilled Cajun dipping sauce and fresh lemon wedges on the side. Enjoy!
Notes
- Marinating the catfish overnight enhances flavor and tenderness.
- Maintain the oil temperature at 350°F to ensure crispy, non-greasy nuggets.
- Use peanut oil or another high smoke point oil for best frying results.
- If you don’t have Creole Cajun seasoning, a mix of paprika, cayenne, garlic powder, onion powder, and dried herbs works well.
- Drain fried nuggets on a wire rack rather than paper towels for better crispness.
- Adjust frying time slightly if catfish nuggets are larger or smaller than usual.
- Prep Time: 15 minutes (plus 2+ hours marinating time)
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
Keywords: Catfish nuggets, crispy catfish, Cajun dipping sauce, fried seafood, Southern appetizer, deep-fried catfish, seafood nuggets
