Quick and Easy Crispy Fried Catfish Nuggets

These fried catfish nuggets are everything you want in Southern comfort food—crispy and golden on the outside, tender and flaky on the inside, and packed with flavor thanks to a perfectly seasoned cornmeal breading. The coating fries up with just the right amount of crunch, while the catfish stays juicy and light. Out of all my fried fish recipes, this one is a true family favorite. Even the picky eaters and kids in my family can’t resist these bite-sized crispy catfish nuggets!

Why I Love This Catfish Nuggets Recipe

We all know and love chicken nuggets, but if you’ve never tried catfish nuggets, you’re missing out. They have that same irresistible crunch but with a softer, flakier center that’s uniquely delicious and seriously addictive.

I’ll be honest—I didn’t expect to love catfish nuggets as much as I do. The very first time I made them, I ended up eating almost the whole batch myself, and now I cook them more often than chicken nuggets. They’ve become a go-to for me, whether I make them for a fun weeknight dinner with fries or coleslaw, or a standout appetizer when I’m hosting and want to serve something unexpected. What’s funny is that most of my guests have never even heard of catfish nuggets before, but once they try them, they’re hooked. They always ask me for the recipe! With roots in Southern cooking, these crispy catfish nuggets deliver comfort, flavor, and a crowd-pleasing crunch every single time.

Ingredients You'll Need

• 3-4 Catfish fillets- cut into nuggets. Fresh or frozen will work great. You'll just want to make sure to thaw the frozen catfish before starting the recipe.
• 1 tablespoon Milk- any kind works to dredge the nuggets.
• 1 Egg- this helps the flour and cornmeal bind to the nuggets.
• 1 Cup Cornmeal- helps to get that crispy crunch that's so addictive!
• ½ Cup Flour- all purpose is best to coat the nuggets to keep them tender.
• 1 teaspoon Seasonings- paprika, garlic powder, salt, and pepper, to taste.
• Oil- for frying. A high-heat oil, like canola oil or avocado oil.

How To Make Fried Catfish Nuggets

Step 1: Prepare the Fish

Pat the catfish fillets completely dry with a paper towel. Then cut them into even-sized pieces that are 2-inch cubes. 

Step 2: Prepare the Breading

Whisk the milk and egg in a bowl that's big enough for the mixture and a few nuggets. In a separate bowl, combine the cornmeal, flour, paprika, garlic, salt, and pepper.

Step 3: Coat in Egg Wash

Dip a nugget in the milk and egg mixture. Use a fork to flip the nuggets so they get completely coated on each side.

Step 4: Dredge the Nuggets

Immediately after coating in the egg wash, cover the nuggets in the cornmeal mixture. Be sure to flip the nuggets a few times so they get nice and covered on each side.

Step 5: Fry the Nuggets

Heat the oil in a deep pot to 350°F (180ºC). After you bread the nuggets, place them in the hot oil and fry for about 5 minutes on each side until they're crispy and golden brown. Immediately transfer the fried catfish nuggets to a paper towel line plate and remove any excess oil.

Step 6: Serve

As soon as you fry all of the nuggets, serve them warm with your favorite dipping sauce. I like to use this McDonalds tartar sauce. Enjoy!

Expert Tips To Make The Best Fried Catfish Nuggets

• Cut nuggets to a uniform size. For the most consistent results, slice your catfish into evenly sized nuggets, about 1–2 inches each. This ensures they all cook through at the same rate and prevents some pieces from being undercooked while others dry out. Even cuts also help the breading adhere more evenly, giving you picture-perfect crispy catfish nuggets.
• Fry immediately after dredging. Once you coat the catfish in your seasoned cornmeal mixture, go straight to the hot oil. If the nuggets sit too long, the coating can absorb moisture from the fish and fall off during frying, leading to a soggy crust. For that classic Southern-style crunch, dredge and fry in small batches right away.
• Don’t overcrowd the pan. Crowding the pan lowers the oil temperature, which can make the breading greasy instead of crispy. Fry in batches and leave a little space between each nugget so the hot oil can circulate properly. This will give you an even golden brown crust that’s crunchy on the outside and tender on the inside.
• Maintain the right oil temperature. Keep your oil between 350°F–375°F. Too hot and the breading will burn before the fish cooks through; too cool and the breading will absorb excess oil. Use a thermometer for accuracy—it’s the easiest way to guarantee perfect results every time.
• Drain properly. Once fried, transfer the nuggets to a wire rack set over a baking sheet instead of paper towels. This prevents steam from making the bottom soggy and helps keep your fried catfish nuggets crispy until you're ready to serve.

How To Store and Reheat Catfish Nuggets

• In the fridge: You can store any leftover nuggets in an airtight container in the fridge for up to 3 days. 
• In the freezer: If you don't think you'll eat the leftovers within that time, you'll want to freeze the nuggets. First flash freeze them on a baking tray, then transfer them to a freezer-safe bag or container and freeze them for up to 3 months. 
• Reheating: The best way to reheat these Southern fried catfish nuggets is in an air fryer for about 15 minutes. If you don't have an air fryer, an oven works well, too. Preheat the oven to 250F and warm the nuggets for about 20 minutes.

Catfish Nuggets Recipe FAQS

Can I bake catfish nuggets instead of frying?

If you want to bake the nuggets instead of deep-frying for a healthier recipe, just follow the same instructions up until baking. Then spread the nuggets on a baking sheet lined with parchment paper and bake them in a preheated oven for about 10 minutes.  Flip them halfway through for even cooking on each side. 

Can I air fry catfish nuggets?

Absolutely. Air frying is another great way to make crispy catfish nuggets in a healthy way since they're made with less oil. Place the breaded nuggets in a single layer in the air fryer basket, spray lightly with oil, and cook at 375°F for 8–10 minutes, shaking or flipping halfway. 

What’s the best oil for frying catfish nuggets?

Choose a neutral, high smoke-point oil like peanut, canola, or vegetable oil. These oils allow you to fry at the ideal 350°F–375°F temperature without burning the breading. Avoid extra virgin olive oil, which smokes at lower temperatures and can give the fish an off-flavor.

How do I keep the breading from falling off?

Make sure the fish is patted dry before dredging. Press the catfish firmly into the cornmeal mixture so it adheres, and let the breaded nuggets rest for 5–10 minutes before frying. This allows the coating to set and helps it stay put during cooking.

What should I serve with catfish nuggets?

These Southern catfish nuggets pair perfectly with classic sides like coleslaw, hush puppies, French fries, collard greens, or my favorite–southern fried cornbread. For dipping, try tartar sauce, remoulade, hot sauce, remoulade sauce, or even this In-N-Out sauce.

More Fish Recipes

• Air fryer catfish
• Fried mahi mahi
• Fried salmon
• Beer battered shrimp
• Salmon bites
• Fish and grits
• Panko fried shrimp