No Buttermilk Creole Fried Catfish Nuggets

I was at the grocery store in the seafood section about to purchase my regulars — salmon, scallops and crab — and I saw just how inexpensive the catfish nuggets were. And my idea for today’s recipe for fried catfish nuggets was born. I asked the seafood department worker if he had ever made fried catfish and he recommended the seafood breading mix that I used.

Believe it or not, this is my first attempt at preparing catfish, but it turned out freaking great!

New Orleans cuisine is near and dear to my heart, so I just knew I wanted to go the creole route rather than the standard southern version. I also knew I wanted a spicy kick. The other consideration was whether or not to use buttermilk, but I didn’t want to because I have never had success using it when frying chicken. So this version of fried catfish nuggets is buttermilk-free!

A couple of notes:

1. It is really important to prep everything before you start when you are frying. Make sure you pull out all of your ingredients, beat your eggs, grab a drying rack and paper towels, have tongs ready. It is pretty easy to accidentally burn your food while frying as you are scrambling to get something that you need, once the oil is pretty hot.
2. Use a cast iron pan if possible, because it will retain the heat well and more evenly cook the food while frying.

No Buttermilk Creole Fried Catfish Nuggets

sasha Jump to Recipe I was at the grocery store in the seafood section about to purchase my regulars — salmon, scallops and crab — and I saw just how inexpensive the catfish nuggets were. And my idea for today’s recipe for fried catfish nuggets was born. I asked the seafood… Print Recipe

Serves: 6 Prep Time: 10 minutes Cooking Time: 30 minutes

Rating: 4.7/5

( 3 voted )

Ingredients

• 1/2 tsp old bay
• 1/2 tsp smoked paprika
• 1/2 tsp pepper
• 1/2 tsp dried thyme
• 1/2 tsp Italian seasoning
• 1 tsp Adobo
• 1 tsp seasoned breadcrumbs 
• 2 eggs
• 2 lbs catfish nuggets
• 1/2 cup hot sauce
• 16 oz peanut oil
• 1 pkg Louisiana New Orleans Style Fish Fry Breading Mix

Instructions

1. Heat oil in large cast iron pan on medium-high heat (until it reaches 375F)
2. Mix all seasonings with fish breading package contents in a bowl
3. Rinse nuggets/submerge in cold water and then pat dry – transfer to a large bowl
4. Add beaten eggs and hot sauce to bowl and mix well to fully coat the nuggets
5. One at a time, dredge the spicy egg mixture-covered nuggets in the seasoning mixture (make sure you fully cover the nuggets with seasoned breading mixture), shake off excess breading, and then add to the hot oil until pan is 75% full and nuggets aren’t touching each other
6. Cook nuggets for 3-5 minutes on each side depending on the size and desired crispiness (medium dark-golden brown is my preference)
7. Remove from the pan with a slotted spoon or small metal tongs and place on a drying rack that is covered with a paper towel
8. Repeat with remaining nuggets
9. Immediately sprinkle with kosher salt once placed on paper towels
10. Drizzle with lemon juice and let sit for 3-5 minutes before serving

Serve with a remoulade or tarter sauce and enjoy!

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I hope you love these fried catfish nuggets as much as I did! If you make them, please tag me so I can see!