Crispy 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
