Crispy Catfish Nuggets with Cajun Dipping Sauce
These Catfish Nuggets are a Southern delicacy, y’all! Cornmeal crusted and fried to deep, golden perfection- these nuggets are the perfect appetizer, light lunch, or dinner. From the buttermilk soak to the Cajun-spiced dredge, the catfish is extra flavorful and easy to bring together. These crispy catfish nuggets are served with a zesty and creamy Cajun sauce for dipping, and it’s almost too good!
I’m back with another delicious recipe for all of my fish lovers out there! Around this time of year, I feel like most of us are into the grilled chicken, burgers, steaks, and everything like that. However, I love to break up my summer eats rotation by getting in some salmon, catfish, and shrimp as well.
My blackened catfish recipe is one of my all-time most beloved recipes in the BBR kitchen…and these catfish nuggets are no different.
Crispy Catfish Nuggets, Mmm 👅
Few things are better than a batch of freshly fried, hella crispy fish…whew. I love the light, flaky, and buttery interior combined with the perfectly seasoned, crispy exterior. If you’re a catfish fan, you will go crazy for these nuggets. They’re paired alongside my Cajun flavored sauce because every nugg needs something to dip it into, ya know. A match-made duo for sureee.
Ingredients Needed For This Recipe:
This catfish nuggets recipe comes together with just a handful of goods, peeps: catfish fillets, buttermilk, spices, cornmeal, cornstarch, and oil for frying.
Just like a good ole Southern fish fry, not much is needed to execute. The fish, seasonings, and a few other elements to bring it all together to contribute to flavor, texture, and overall deliciousness! 🙌🏾
How To Make These Crispy Catfish Nuggets:
(Note: please see the recipe card directly below for the complete written instructions.)
- Season & soak the catfish in the buttermilk and spices. Marination time contributes to deep, deep flavor- chefs kiss!
- Dredge the catfish in the dry ingredients like flour and cornmeal.
- Heat up the oil and fry the catfish until golden, yuhhhh.
Creamy Cajun Dipping Sauce 😍:
This sauce takes seconds to make using some pantry staples and more! Mayonnaise, ketchup, garlic, lemon, and Cajun seasoning. My homemade Creole Cajun seasoning is a household favorite. It’s a well-rounded, bold spice with an array of seasonings. Make my homemade version or use store-bought Cajun seasoning. You can’t find a more perfect companion to pair these catfish nuggets with than this dipping sauce, thank ya.
What To Serve With Your Catfish?:
These nuggets are bomb when served with so many things: a side salad, french fries, mac and cheese, roasted veggies, rice, and much more. Whatever you feel like these catfish nuggets would be good to make a complete meal with, go for what your heart (and stomach) desires!
These Catfish Nuggets are serving up pure comfort food vibes and trust when I say that they hit the spot! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾
More exceptional eats:
- Sweet Potato Honey Bun Cake
- “Marry Me” Chicken Meatballs
- Brown Sugar Bourbon Salmon
- Red Beans & Rice
- Hamburger Steaks with Gravy
- Creamy Shrimp & Grits
Crispy Catfish Nuggets with Cajun Dipping Sauce
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Appetizers & Snacks
- Method: Stovetop
- Cuisine: Southern
Description
These Catfish Nuggets are a Southern delicacy, y’all! Cornmeal crusted and fried to deep, golden perfection- these nuggets are the perfect appetizer, light lunch, or dinner. From the buttermilk soak to the Cajun-spiced dredge, the catfish is extra flavorful and easy to bring together. These crispy catfish nuggets are served with a zesty and creamy Cajun sauce for dipping, and it’s almost too good!
Ingredients
For the fried catfish:
- 1 ½ lbs catfish fillets (about 4 fillets), cut into nugget-sized pieces
- ½ cup buttermilk
- 2 teaspoons Creole Cajun Seasoning– homemade or store-bought– 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 (we use peanut oil)
- Lemon wedges, for serving
For the Cajun dipping sauce:
- ½ cup full-fat mayonnaise (we love Duke’s!)
- ¼ cup ketchup
- 1 tablespoon garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon Creole Cajun Seasoning– homemade or store-bought
Instructions
- Prep the Cajun dipping sauce. In a small bowl or container, combine the mayonnaise, ketchup, garlic paste, lemon juice, and Cajun seasoning. Stir the mixture well to thoroughly combine. Cover the vessel with a lid and transfer to the fridge until ready to serve with the fried catfish.
- Prep & soak the catfish pieces. Place the catfish pieces into a large resealable bag or vessel. Add the buttermilk, 1 teaspoon Cajun seasoning, 1 teaspoon Old Bay seasoning, and ground mustard. Use your hands (fitted with disposable gloves if desired) to toss the mixture until well combined and coated. Then close the bag/cover the vessel. Transfer the catfish to the refrigerator to marinate for at least 2 hours or more preferably overnight.
- Take the catfish out. When ready to fry, remove the catfish from the fridge and let it sit out on the counter to take some of the chill off while you prep the flour dredge and preheat the oil, steps below.
- Prep the flour dredge. In a large shallow pie plate or bowl, combine the flour, cornmeal, cornstarch, 1 teaspoon Cajun seasoning, and 1 teaspoon Old Bay seasoning and whisk the mixture until well combined.
- Heat the oil. In a large heavy-bottomed dutch oven or cast-iron pot over medium heat, add a few inches of oil, enough for deep frying where the catfish pieces can float. For optimal precision, use a deep-fry thermometer to heat the oil to 350°F. Meanwhile, set a medium baking sheet fitted with a wire rack aside.
- Dredge the catfish & rest. Back to the catfish, take a piece from the buttermilk soak, shake off excess liquid, and dip it into the seasoned flour mixture. Be sure to dredge the catfish well, filling in all un-floured gaps and crevices, and then shake off any excess. Set the dredged catfish piece onto the baking sheet. Repeat this process until all the catfish pieces are fully coated and on the baking sheet resting- side by side but not touching.
- Fry the catfish. Once the oil temperature of 350°F is reached, we’re ready to fry. Work in batches as needed to prevent overcrowding, carefully drop the dredged catfish pieces into the hot oil. Let the catfish deep fry until golden brown and crispy, about 2-3 minutes or longer if you prefer your catfish fried extra hard. Then use a spider strainer to transfer the fried catfish nuggets to a paper towel-lined plate or a clean baking sheet fitted with a wire rack to drain. Ensure that the oil temperature is at 350°F and then repeat the process with the remaining catfish, if needed. Let the catfish rest for 5-7 minutes before serving.
- Serve the fried catfish nuggets alongside the Cajun dipping sauce with lemon wedges. Enjoy!
Notes
- Please read blog post in its entirety for more tips + tricks.
Recipe by: Quin Liburd- Butter Be Ready
Photography by: Ashley McLaughlin
One Comment on “Crispy Catfish Nuggets with Cajun Dipping Sauce”
Made this for the first time tonight as written. It was really good! Only change i might make next time is increasing the ratio of corn meal to flour in the dredge. Very good!