This Fried Catfish Nuggets recipe is a family favorite. It’s quick and easy: bite-sized catfish fillets are coated in mustard, dredged in a seasoned flour-and-cornmeal mixture, and fried until golden and crisp.
Catfish is versatile and delicious when prepared many ways. This is our preferred method for frying, though you can also bake, grill, or air fry these nuggets with great results.
The balance of cornmeal and flour is up to you — more cornmeal gives extra crunch, while more flour yields a lighter crust. We prefer a half-and-half mix for a medium crisp.
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What makes this recipe so yummy
We like a crust that’s not overly crunchy but still delivers a satisfying bite, so we use equal parts cornmeal and flour. Adjust the ratio to suit your preference for crispiness.
This style of cooking reflects Louisiana’s tradition of making flavorful meals from simple ingredients. Fresh catfish is abundant here and easy to prepare, which makes this an everyday favorite.
When fishing doesn’t turn up bass or crappie, catfish are always a reliable option — and perfect for this quick fried preparation.
Groceries you’ll need: Ingredients
See recipe card for exact quantities.
Recipe walkthrough: Instructions
Full, step-by-step instructions are available in the recipe card below.
Hint: Don’t overcrowd the fryer — pieces can stick together and cook unevenly. Also coat the nuggets in stages so each piece gets an even crust.
Recipe variations and substitute ideas
- Seasonings – If you don’t have Creole seasoning, use a Cajun blend, Old Bay, Season-All, or simply salt, black pepper and a pinch of cayenne.
- Fish – This method works well with other white fish, so feel free to substitute basa, cod, or tilapia.
- Fish Fry Mix – If you have a pre-mixed fish fry on hand, you can swap it for the flour and cornmeal mixture for convenience.
For a gluten-free option, try almond flour in place of all-purpose flour and increase the cornmeal slightly for better texture, though almond flour won’t crisp as much.
- Spicy – Add chili powder, cayenne, or mix hot sauce into the mustard for a kick.
- Healthier – Air fry at 375°F for about 6 minutes with a light spray of cooking oil, or bake on a rack until crisp.
- Catfish Po’ Boy – Use these nuggets on a po’ boy roll with remoulade and pickles for a classic sandwich.
How to store leftovers
After cooling completely, store fried catfish nuggets in an airtight container lined with a paper towel in the refrigerator for up to 4 days.
Reheat in an air fryer at 400°F for 3–4 minutes to revive the crispness. An oven works well too if you don’t have an air fryer.
What To Serve With Fried Catfish Nuggets
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Instant Pot White Beans
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Cajun Cornbread
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Seafood Sauce Recipe
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Popeyes Cajun Fries
- Southern Hush Puppies
- Louisiana Turtle Soup
- Old Fashioned Pan Fried Okra
Classic pairings include white beans and rice, cornbread, or a fresh green salad. Lemon wedges and tartar or remoulade sauce complement the fried nuggets nicely.
About The Author
Melanie Cagle
Melanie is a professional food photographer, home cook, and Cajun food enthusiast. Since 2020 she has shared tested recipes and tutorials on this blog.
Her work has appeared on Fox News channels, Yahoo News, Southern Living, and she recently competed on Food Network’s “100 Cooks”.
Mel’s kitchen notes
We often enjoy these nuggets with white beans and rice and a slice of homemade cornbread — simple, comforting, and full of flavor.
Frequently asked questions: FAQ’s
In Louisiana, fresh catfish is widely available from local fishermen, seafood markets, or grocery stores. In other areas you may find frozen nuggets in the seafood section or order them from a supplier if fresh isn’t available.
Nuggets are often smaller offcuts from filleting whole fish, so they can be less expensive than full fillets.
If you’ve tried this Fried Catfish Nuggets recipe or any other recipe here, let me know in the comments how it turned out — we love hearing from readers!
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Fried Catfish Nuggets
ANNOUNCEMENT
Watch Me Compete on Food Network’s 100 Cooks – airing June 7th @ 9/8c
Equipment
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Dutch Oven
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Frying Spatula or Spider Strainer
Ingredients
- 3 Pounds Prepared Catfish Fillets
- 1 Cup American Mustard
- 3 Tablespoons Creole Seasoning
- 2 Cups All Purpose Flour
- 2 Cups Cornmeal
- 2 Tablespoons Garlic Powder
- 2 Tablespoons Onion Powder
- Canola Oil for frying
Instructions
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Cut the catfish into roughly 2″ nuggets. Add to a resealable bag with mustard and toss so every piece is coated. Let rest for at least an hour.
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In a second large bag combine flour, cornmeal, Creole seasoning, onion powder and garlic powder. Heat oil in a pot or dutch oven to 350–360°F.
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Working in small batches, add about 8–12 nuggets to the flour-cornmeal bag, seal and shake to coat evenly.
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Carefully lower the coated nuggets into the hot oil, frying for 3–4 minutes until golden and cooked through. Drain on paper towels and serve immediately.
Notes
Nuggets are ready when they become golden and begin to float.
A dutch oven helps maintain even heat, but an electric fryer or heavy pot will work too.
Nutrition
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I brought my mom out in the boat last visit, and she was thrilled to catch a large catfish — they can grow very big!
