Description
Crispy Cajun Catfish Nuggets deliver a bold, spicy flavor wrapped in a perfectly crunchy coating. Marinated in tangy buttermilk and coated with a zesty Cajun seasoning blend, these nuggets fry up golden and crispy for a quick, satisfying appetizer, snack, or main dish packed with lean protein and omega-3s.
Ingredients
Scale
Main Ingredients
- 1 lb fresh boneless catfish fillets, cut into 1 to 1.5 inch nuggets
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tablespoon Cajun seasoning (blend of paprika, cayenne pepper, garlic powder, thyme)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups panko breadcrumbs
- Vegetable oil for frying (enough to fill your pan about 2 inches deep)
Instructions
- Prepare the Catfish: Cut the catfish fillets into bite-sized nuggets, about 1 to 1.5 inches each. Pat the pieces dry thoroughly with paper towels to help the coating stick better and prevent sogginess.
- Marinate in Buttermilk: Place the catfish nuggets in a bowl filled with buttermilk. Let them soak for at least 15 minutes to tenderize the fish and add a subtle tang that complements the Cajun spices.
- Set Up Your Coating Station: In one bowl, mix the all-purpose flour with Cajun seasoning, salt, and pepper. In a separate bowl, have the panko breadcrumbs ready for coating.
- Coat the Nuggets: Remove the catfish pieces from the buttermilk, allowing the excess to drip off. Dredge each nugget first in the seasoned flour mixture, optionally dip back into buttermilk for extra crunch, then coat evenly with panko breadcrumbs, pressing gently to adhere.
- Fry to Golden Perfection: Heat vegetable oil in a deep pan or skillet over medium-high heat until it reaches about 350°F (175°C). Fry the nuggets in batches for 3 to 4 minutes per side until golden brown and crispy. Avoid overcrowding to maintain oil temperature.
- Drain and Serve: Remove the fried nuggets using a slotted spoon and place on a paper towel-lined plate to drain excess oil. Serve immediately to enjoy optimum crispiness and flavor.
Notes
- Dry the fish thoroughly before breading to help the coating adhere and prevent sogginess.
- Use fresh vegetable oil with a high smoke point for crisp, non-greasy nuggets.
- Do not overcrowd the frying pan to maintain the correct oil temperature for even cooking.
- Double dredging by dipping nuggets back into buttermilk between flour and breadcrumb coatings produces extra crunch.
- For a gluten-free version, substitute all-purpose flour and panko with rice flour and crushed cornflakes.
- To bake instead of fry: place coated nuggets on a greased baking sheet, spray lightly with oil, and bake at 400°F (200°C) for 15-20 minutes until crispy.
- Serve with lemon wedges, fresh parsley, or green onions for added brightness and color.
Nutrition
- Serving Size: 4 oz (about 6 nuggets)
- Calories: 320
- Sugar: 1g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 65mg
Keywords: Cajun, catfish, nuggets, crispy, fried seafood, appetizer, snack, Southern, seafood
