Our Southern-fried catfish nuggets are perfectly seasoned, and fried to a golden brown. Crispy and crunchy on the outside, with tender, moist fish on the inside, these bite-sized pieces of catfish are delightfully delicious.
Our easy-to-prepare Southern fried catfish nuggets are perfect for a busy weeknight dinner, fish fry, or family get-together, offering a great finger food option.
The secret to their irresistible flavor is soaking the catfish nuggets in buttermilk prior to frying, which gives them a fresh, tangy flavor. Whether you coat them with well-seasoned flour or corn meal, you can’t beat this simple recipe.
If you love fried fish, make sure to try my Fried Walleye, and Fried Flounder recipes.
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Ingredients to make Southern Fried Catfish Nuggets
Let’s start by gathering the ingredients we need to make our easy sSouthern fried catfish nuggets recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
How to make Southern Fried Catfish Nuggets
Add the all-purpose flour, table salt, and black pepper to a shallow bowl.
Whisk to combine the dry ingredients.
Add the buttermilk, paprika, garlic powder, black pepper, table salt, and cayenne pepper to a medium-sized bowl.*Feel free to substitute your favorite creole seasoning or cajun seasoning for the spices listed.
Whisk to combine the ingredients.
Clean and pat the catfish filets dry with a paper towel, then slice the catfish into two-inch pieces
Place the catfish pieces in the buttermilk mixture making sure it is fully submerged.
Wrap with plastic wrap or aluminum foil and place the bowl in the refrigerator for at least 30 minutes, up to 2 hours depending on how much time you have.
Remove the bowl from the refrigerator 15 minutes before you’re ready to begin cooking to allow the pieces to come to room temperature.
Remove the catfish pieces from the buttermilk mixture, making sure to allow any excess to drip off.
Add them to the flour mixture.
Coat the pieces with the flour mixture.
Repeat the steps for the remaining pieces, placing them on a wire rack or plate.
Add 2 – 3 inches of vegetable oil to a deep skillet or cast iron frying pan over medium-high heat. When the oil reaches 375 degrees F., carefully add the catfish nuggets to the hot oil and cook for 6-7 minutes until golden brown and an internal temperature of 165 degrees F. has been reached.
Using tongs or a slotted spoon, remove the crispy catfish nuggets from the oil and place them on a wire rack or paper towel-lined plate to allow the excess oil to drain.
If you’re cooking in batches, make a tent from aluminum foil to cover the catfish to keep it warm. Do not cover it tightly, as the moisture will cause the crust to become soft and mushy.
Serve these crunchy Southern fried catfish nuggets with lemon wedges, tartar sauce, or your favorite dipping sauce. For a real Southern experience, serve them up with collard greens, coleslaw, and roasted potato wedges.
Store any leftovers refrigerated, well-covered, or in an airtight container for up to 2 days. Reheat the leftovers in a 350-degree oven for 15 minutes or until an internal temperature of 165 degrees has been reached.
Recipe FAQ’s
Why do I soak catfish in buttermilk before frying? Soaking the catfish in buttermilk will remove any fishy smell and flavor as well as tenderize the fish. It also helps the flour adhere better, creating a crunchier exterior. How can I make catfish nuggets gluten-free? You can use cup-for-cup gluten-free flour to make the recipe. You can also use cornmeal instead of flour. Cornmeal will make a lighter coating, and many Southern cooks prefer using cornmeal. What type of oil is best for frying fish? Peanut oil, safflower oil, vegetable oil, or canola oil are best, due to their high smoke points.
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Catfish Nuggets
Our Southern-fried catfish nuggets are perfectly seasoned, and fried to a golden brown. Crispy and crunchy on the outside, with tender, moist fish on the inside, these bite-sized pieces of catfish are delightfully delicious.
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Prep Time10 minutes minsCook Time10 minutes minsMarinate20 minutes minsTotal Time40 minutes mins
Course: EntreeCuisine: American
Servings: 2
Calories: 833kcal
Author: Chef Ryan Littley
Ingredients12- 14 oz catfish1 cup buttermilk1 teaspoon sweet paprika1 teaspoon garlic powder1 teaspoon table salt½ teaspoon black pepper½ teaspoon cayenne pepper optional1 cup all-purpose flour1 teaspoon table salt½ teaspoon black pepperVegetable oil for frying
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InstructionsAdd the all-purpose flour, table salt, and black pepper to a shallow bowl and whisk to combine. Set aside until needed. Add the buttermilk, paprika, garlic powder, black pepper, table salt, and cayenne pepper to a medium bowl and whisk to combine.*Feel free to substitute your favorite creole seasoning or cajun seasoning for the spices listed.Clean and pat the catfish dry with a paper towelSlice the catfish into two-inch piecesAdd the catfish pieces to the buttermilk mixture making sure it is fully submerged. Wrap with plastic wrap or aluminum foil and place the bowl in the refrigerator for at least 30 minutes, up to 2 hours depending on how much time you have.*Soaking the catfish in buttermilk will remove any fishy smell and flavor as well as tenderize the fish.Remove the bowl from the refrigerator 15 minutes before you’re ready to begin cooking to allow the pieces to come to room temperature.Remove the pieces from the buttermilk mixture making sure to allow any excess to drip off.Add them to the flour mixture making sure to cover all the sides of the nuggets. Repeat the steps for the remaining pieces, placing them on a wire rack or plate.Add 2 – 3 inches of vegetable oil to a deep skillet or cast iron frying pan. Heat the oil to 375 degrees.When the oil is hot carefully add the catfish nuggets to the oil and cook for 6-7 minutes until golden brown and an internal temperature of 165 degrees F. has been reached.Using tongs or a slotted spoon, remove the crispy catfish nuggets from the oil and place them on a wire rack or paper towel-lined plate to allow the excess oil to drain.If you’re cooking in batches, make a tent from aluminum foil to cover the catfish to keep it warm. Do not cover it tightly, as the moisture will cause the crust to become soft and mushy.
NutritionCalories: 833kcal | Carbohydrates: 29g | Protein: 38g | Fat: 63g | Saturated Fat: 11g | Polyunsaturated Fat: 33g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 122mg | Sodium: 1.314mg | Potassium: 889mg | Fiber: 2g | Sugar: 3g | Vitamin A: 904IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 3mg
