Introduction

Crispy Catfish Nuggets with Cajun Dipping Sauce make a perfect snack or meal with their golden, crunchy coating and flavorful, tender fish inside. Paired with a tangy, spicy dipping sauce, this dish is sure to become a favorite for seafood lovers and fry fans alike.

Crispy Catfish Nuggets with Cajun Dipping Sauce Recipe - Recipe Image

Ingredients

1 ½ lbs catfish fillets (about 4 fillets), cut into nugget-sized pieces
½ cup buttermilk
2 teaspoons Creole Cajun Seasoning (homemade or store-bought), divided
2 teaspoons Old Bay seasoning, divided
½ teaspoon ground mustard
½ cup all-purpose flour
½ cup fine yellow cornmeal
1 tablespoon cornstarch
Oil, for deep frying (peanut oil recommended)
Lemon wedges, for serving
½ cup full-fat mayonnaise (we recommend Duke’s)
¼ cup ketchup
1 tablespoon garlic paste
1 tablespoon lemon juice

Instructions

Step 1: Prep the Cajun dipping sauce by combining mayonnaise, ketchup, garlic paste, lemon juice, and 1 teaspoon Creole Cajun seasoning in a small bowl. Stir well, cover, and refrigerate until ready to serve.
Step 2: Place catfish pieces into a large resealable bag or container. Add buttermilk, 1 teaspoon Cajun seasoning, 1 teaspoon Old Bay seasoning, and ground mustard. Toss to coat evenly, then seal and refrigerate for at least 2 hours or preferably overnight.
Step 3: When ready to cook, remove catfish from fridge and let it sit at room temperature while you prepare the dredging mixture and heat the oil.
Step 4: In a shallow dish, whisk together flour, cornmeal, cornstarch, remaining 1 teaspoon Cajun seasoning, and remaining 1 teaspoon Old Bay seasoning.
Step 5: Heat oil in a heavy-bottomed pot or Dutch oven to 350°F (use a deep-fry thermometer for accuracy). Prepare a baking sheet with a wire rack to drain fried catfish.
Step 6: Remove each catfish piece from the buttermilk mixture, shaking off excess liquid, then dredge thoroughly in the seasoned flour mixture. Shake off excess coating and place nuggets on the prepared baking sheet, ensuring they don’t touch.
Step 7: Fry catfish nuggets in batches, avoiding overcrowding. Cook each batch for 2-3 minutes or until golden brown and crispy. Use a spider strainer to transfer fried nuggets to the wire rack-lined sheet to drain.
Step 8: Let fried catfish rest for 5-7 minutes before serving with the prepared Cajun dipping sauce and lemon wedges.

Tips & Variations

For extra crispiness, double-dip the catfish by returning them to the buttermilk briefly, then into the flour mixture again before frying.
Substitute buttermilk with regular milk plus 1 tablespoon lemon juice or vinegar if needed.
Use a neutral oil with a high smoke point like peanut or vegetable oil for best frying results.
Adjust the spice level in the dipping sauce by adding more or less Cajun seasoning or a pinch of cayenne pepper.

Storage

Store leftover cooked catfish nuggets in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 8-10 minutes to restore crispiness. The Cajun dipping sauce can be kept refrigerated for up to 5 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the catfish nuggets instead of frying?

Yes, you can bake them at 425°F on a greased baking sheet for 15-20 minutes, turning halfway through. They won’t be as crispy as deep-fried but will still be tasty.

What if I don’t have buttermilk?

You can make a buttermilk substitute by mixing ½ cup milk with 1 tablespoon lemon juice or white vinegar and letting it sit for 5-10 minutes before using.

Crispy Catfish Nuggets with Cajun Dipping Sauce Recipe

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★★★★★

4.8 from 64 reviews

Crispy Catfish Nuggets with Cajun Dipping Sauce is a delicious Southern-inspired dish featuring tender catfish fillets marinated in a flavorful blend of buttermilk, Cajun, and Old Bay seasonings, then coated in a seasoned flour and cornmeal mixture before being deep-fried to golden perfection. Served with a tangy, creamy Cajun dipping sauce enhanced with garlic and lemon, these nuggets make for a perfect appetizer or main course that’s crispy on the outside and juicy on the inside.

Author: Zane
Prep Time: 10 minutes plus 2+ hours marinating
Cook Time: 15 minutes
Total Time: 2 hours 25 minutes
Yield: 4 servings 1x
Category: Appetizer
Method: Frying
Cuisine: Southern American

Ingredients

Scale

Catfish Nuggets

1 ½ lbs catfish fillets (about 4 fillets), cut into nugget-sized pieces
½ cup buttermilk
2 teaspoons Creole Cajun Seasoning, divided
2 teaspoons Old Bay seasoning, divided
½ teaspoon ground mustard
½ cup all-purpose flour
½ cup fine yellow cornmeal
1 tablespoon cornstarch
Oil, for deep frying (such as peanut oil)
Lemon wedges, for serving

Cajun Dipping Sauce

½ cup full-fat mayonnaise (preferably Duke’s)
¼ cup ketchup
1 tablespoon garlic paste
1 tablespoon lemon juice
1 teaspoon Creole Cajun Seasoning

Instructions

Prep the Cajun Dipping Sauce: In a small bowl or container, combine mayonnaise, ketchup, garlic paste, lemon juice, and Cajun seasoning. Stir well to blend all ingredients thoroughly. Cover and refrigerate until ready to serve with the fried catfish nuggets.
Marinate the Catfish: Place catfish pieces into a large resealable bag or container. Add buttermilk, 1 teaspoon Cajun seasoning, 1 teaspoon Old Bay seasoning, and ground mustard. Toss well to coat all pieces evenly. Seal and refrigerate for at least 2 hours or preferably overnight to infuse flavors and tenderize the fish.
Prepare for Frying: Remove the marinated catfish from the fridge and allow it to rest at room temperature briefly while you prepare the dredge and heat the oil.
Make the Flour Dredge: In a large shallow dish, whisk together all-purpose flour, yellow cornmeal, cornstarch, 1 teaspoon Cajun seasoning, and 1 teaspoon Old Bay seasoning until evenly blended.
Heat the Oil: Fill a heavy-bottomed Dutch oven or cast-iron pot with enough oil for deep frying (several inches). Heat over medium heat to 350°F using a deep-fry thermometer for accuracy. Meanwhile, prepare a baking sheet lined with a wire rack for draining fried catfish.
Dredge the Catfish: Remove catfish pieces from buttermilk marinade one at a time, shaking off excess liquid. Coat each piece thoroughly in the seasoned flour mixture, ensuring all sides and crevices are well covered. Shake off excess flour and place on the prepared baking sheet, spacing pieces evenly without touching.
Deep Fry the Catfish: Once oil reaches 350°F, carefully add catfish pieces in batches to avoid overcrowding. Fry each batch for about 2-3 minutes, or until golden brown and crispy. Use a spider strainer to remove the nuggets and transfer them to the wire rack to drain excess oil. Maintain oil temperature and repeat with remaining catfish.
Rest the Nuggets: Let the fried catfish nuggets rest for 5-7 minutes to allow residual heat to finish cooking and to ensure crispiness.
Serve: Plate the catfish nuggets with the chilled Cajun dipping sauce and fresh lemon wedges for squeezing over. Enjoy this flavorful and crunchy treat!

Notes

For best results, marinate the catfish overnight to maximize flavor and tenderness.
Use a deep-fry thermometer to maintain consistent oil temperature for even frying and to prevent greasy fish.
Peanut oil is recommended due to its high smoke point and neutral flavor, but other neutral oils suitable for frying can be used.
The wire rack allows excess oil to drain, keeping the nuggets crispier compared to paper towels alone.
Adjust the frying time if you prefer extra crispy nuggets, but avoid overcooking to keep the fish juicy.
The Cajun dipping sauce can be made ahead and refrigerated for up to 3 days; stir before serving.

Keywords: catfish nuggets, Cajun dipping sauce, fried catfish, Southern recipe, crispy fish nuggets, deep-fried catfish, seafood appetizer