Catfish nuggets are a classic Southern comfort food. This recipe uses a simple oven-baked method that cuts down on mess and fuss without losing that satisfying crispiness.
The Story Behind This Recipe
Growing up, my family always had catfish on the table during warm summer nights. We’d usually fry it, but frying can be a bit messy and time-consuming. So I started experimenting with baking the nuggets instead.
I was surprised at how crisp and tasty the nuggets came out, with just a light coating of cornmeal, a touch of spice, and a drizzle of oil. It’s a cleaner method, and I could keep an eye on the oven while catching up on other things.
I usually serve these with a simple side of coleslaw or sautéed greens. The catfish itself is mild but satisfying, and the cornmeal crust adds just the right texture. Even folks who aren’t usually fish fans have given it a thumbs up.
Making these nuggets became a reliable weeknight dinner option, especially when I want to grill or pan-fry something else and don’t want to spend extra time on the catfish. Plus, no standing over hot oil is a bonus!
Cuisine: American
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
- 1 pound catfish fillets, cut into bite-sized pieces
- 3/4 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- 2 tablespoons vegetable oil (for drizzling)
Instructions
- Step 1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Step 2. In a bowl, combine cornmeal, flour, smoked paprika, garlic powder, salt, and pepper.
- Step 3. In another bowl, whisk together eggs and milk.
- Step 4. Dip each catfish piece into the egg mixture, then coat it evenly in the cornmeal mixture. Place coated pieces on the prepared baking sheet.
- Step 5. Drizzle the oil evenly over the catfish pieces to help them crisp up in the oven.
- Step 6. Bake for 18-20 minutes, flipping the nuggets halfway through, until golden and crispy.
- Step 7. Serve warm with lemon wedges or your favorite dipping sauce.
Tips for Success
- Make sure to pat the catfish pieces dry before coating to help the coating stick better.
- Flipping the nuggets halfway through baking helps both sides get crispy.
- If you want extra crunch, place the nuggets on a wire rack over the baking sheet to allow air circulation.
- Serve with tartar sauce or a simple remoulade for a classic touch.
Variations & Substitutions
- Swap smoked paprika with cayenne pepper for a spicier kick.
- Try using panko breadcrumbs instead of cornmeal for a different texture.
- Add a squeeze of fresh lemon juice over the cooked nuggets for brightness.
- Use catfish steaks cut into strips if fillets aren’t available.
