Crispy Catfish Nuggets with Cajun Dipping Sauce Recipe
Introduction
Crispy Catfish Nuggets with Cajun Dipping Sauce make for a deliciously crunchy and flavorful treat. These tender catfish pieces are marinated, coated in a seasoned crust, and fried to golden perfection. Served with a zesty Cajun sauce and lemon wedges, they are perfect for a snack or casual meal.
Ingredients
- 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
- 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
- Step 1: Prep the Cajun dipping sauce by combining mayonnaise, ketchup, garlic paste, lemon juice, and 1 teaspoon Creole Cajun seasoning in a small bowl. Stir well, cover, and refrigerate until ready to serve.
- Step 2: Place catfish pieces into a large resealable bag or container. Add buttermilk, 1 teaspoon Creole Cajun seasoning, 1 teaspoon Old Bay seasoning, and ground mustard. Toss to coat evenly, then seal and refrigerate for at least 2 hours or preferably overnight.
- Step 3: When ready to fry, remove catfish from the fridge and let it come to room temperature while you prepare the dredge and heat the oil.
- Step 4: In a shallow bowl, whisk together flour, cornmeal, cornstarch, 1 teaspoon Creole Cajun seasoning, and 1 teaspoon Old Bay seasoning until well combined.
- Step 5: Heat a few inches of oil in a heavy-bottomed dutch oven or cast-iron pot to 350°F, using a deep-fry thermometer for accuracy.
- Step 6: Remove catfish pieces from the buttermilk, shake off excess liquid, and dredge thoroughly in the seasoned flour mixture. Place coated pieces on a wire rack set over a baking sheet, making sure they don’t touch.
- Step 7: Fry catfish in batches, carefully lowering pieces into the hot oil. Fry until golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate or wire rack to drain. Maintain oil temperature between batches.
- Step 8: Let the fried catfish rest for 5-7 minutes before serving with the Cajun dipping sauce and lemon wedges. Enjoy!
Tips & Variations
- For extra crispiness, add a little extra cornstarch to the dredge mixture.
- Swap peanut oil for canola or vegetable oil if preferred.
- Marinate catfish overnight for deeper flavor and tender texture.
- Serve with additional hot sauce mixed into the dipping sauce for a spicy kick.
Storage
Store leftover fried catfish nuggets in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven for 8-10 minutes to restore crispiness. The Cajun dipping sauce can be kept refrigerated for up to a week.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake these catfish nuggets instead of frying?
Yes, you can bake the nuggets at 400°F for 15-20 minutes or until golden and cooked through, but frying gives the best crisp texture.
Is buttermilk necessary for marinating?
Buttermilk helps tenderize the catfish and adds flavor. If unavailable, you can substitute with regular milk mixed with a teaspoon of lemon juice or vinegar.
PrintCrispy Catfish Nuggets with Cajun Dipping Sauce Recipe
Crispy Catfish Nuggets with Cajun Dipping Sauce are tender pieces of catfish fillets marinated in spiced buttermilk, coated with a seasoned flour and cornmeal dredge, then deep-fried to golden perfection. Served with a creamy, tangy Cajun dipping sauce and fresh lemon wedges, these nuggets make for an irresistible appetizer or main dish with a bold, Southern-inspired flavor.
- Prep Time: 15 minutes (plus 2 hours to overnight marination)
- Cook Time: 15 minutes (including heating oil and frying in batches)
- Total Time: 2 hours 30 minutes (including marination and frying)
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
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 (preferably peanut oil)
- Lemon wedges, for serving
Cajun Dipping Sauce
- ½ cup full-fat mayonnaise (preferably Duke’s)
- 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 the mayonnaise, ketchup, garlic paste, lemon juice, and Cajun seasoning. Stir well until thoroughly mixed. Cover and refrigerate until ready to serve alongside the catfish nuggets.
- Marinate the catfish pieces: Place the catfish pieces in a large resealable bag or container. Add the buttermilk, 1 teaspoon of Cajun seasoning, 1 teaspoon Old Bay seasoning, and ground mustard. Toss well to coat the fish evenly, then seal and refrigerate for at least 2 hours or preferably overnight for maximum flavor.
- Prepare the dredge: Remove the catfish from the fridge and allow it to come to room temperature while you mix the dredge. In a large shallow dish, whisk together flour, cornmeal, cornstarch, remaining 1 teaspoon Cajun seasoning, and 1 teaspoon Old Bay seasoning until uniform.
- Heat the oil: Pour a few inches of oil into a heavy-bottomed dutch oven or cast-iron pot and heat it over medium heat. Use a deep-fry thermometer to bring the oil temperature to 350°F. Prepare a baking sheet fitted with a wire rack for draining fried fish.
- Dredge the catfish: One piece at a time, shake off excess buttermilk and thoroughly coat the catfish nuggets in the seasoned flour mixture, pressing to fill any uncoated spots. Shake off excess flour and place nuggets on the prepared baking sheet, ensuring pieces do not touch.
- Deep-fry the catfish: Fry the catfish nuggets in batches to avoid overcrowding. Carefully lower them into hot oil and cook until golden brown and crispy, about 2–3 minutes per batch. Use a spider or slotted spoon to remove the nuggets, draining them on paper towels or the wire rack. Maintain the oil temperature at 350°F throughout frying.
- Rest and serve: Let the fried catfish rest for 5–7 minutes to allow the coating to set. Serve warm with the chilled Cajun dipping sauce and fresh lemon wedges for squeezing over the top. Enjoy your crispy, flavorful nuggets!
Notes
- Marinating the catfish overnight enhances flavor and tenderness.
- Maintaining oil temperature at 350°F is crucial for crispy, non-greasy nuggets.
- Use peanut oil or another high smoke point oil for best frying results.
- Do not overcrowd the fryer to ensure even cooking and a crispy crust.
- Allowing the catfish to rest on a wire rack after frying keeps them crispy longer.
Keywords: catfish nuggets, Cajun dipping sauce, deep fried catfish, Southern recipe, crispy fish nuggets, seafood appetizer, Creole seasoning
