Introduction

Crispy Catfish Nuggets with Cajun Dipping Sauce are a flavorful and crunchy seafood treat perfect for any occasion. Tender catfish pieces are marinated, coated in a spicy dredge, and deep-fried to golden perfection. Paired with a zesty Cajun dipping sauce, these nuggets are sure to delight your taste buds.

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 (we use peanut oil)
Lemon wedges, for serving
½ cup full-fat mayonnaise (we love Duke’s!)
¼ cup ketchup
1 tablespoon garlic paste
1 tablespoon lemon juice
1 teaspoon Creole Cajun Seasoning (homemade or store-bought)

Instructions

Step 1: Prep the Cajun dipping sauce by combining the mayonnaise, ketchup, garlic paste, lemon juice, and 1 teaspoon Creole Cajun seasoning in a small bowl. Stir well to combine, cover, and refrigerate until ready to serve.
Step 2: Place the catfish pieces into a large resealable bag or container. Add the buttermilk, 1 teaspoon Creole Cajun seasoning, 1 teaspoon Old Bay seasoning, and ground mustard. Toss to coat thoroughly, then seal and refrigerate for at least 2 hours or preferably overnight.
Step 3: Remove the catfish from the fridge and let it sit at room temperature while you prepare the dredge and heat the oil.
Step 4: In a large shallow dish, whisk together the flour, cornmeal, cornstarch, remaining 1 teaspoon Creole Cajun seasoning, and 1 teaspoon Old Bay seasoning until evenly combined.
Step 5: Heat a few inches of oil in a heavy-bottomed pot or Dutch oven to 350°F (use a deep-fry thermometer for accuracy). Set a baking sheet with a wire rack aside for draining.
Step 6: Remove catfish pieces from the buttermilk, shaking off excess liquid. Dredge each piece thoroughly in the seasoned flour mixture, shaking off excess. Place coated nuggets on the prepared baking sheet, ensuring they do not touch.
Step 7: Fry the catfish nuggets in batches, avoiding overcrowding. Cook for 2-3 minutes or until golden brown and crispy. Remove with a spider strainer and drain on paper towels or the wire rack. Maintain oil temperature at 350°F between batches.
Step 8: Let the fried catfish rest for 5-7 minutes before serving.
Step 9: Serve the crispy catfish nuggets hot with the Cajun dipping sauce and lemon wedges on the side. Enjoy!

Tips & Variations

For extra crispiness, add a bit of baking powder to the dredge mixture.
Substitute the catfish with other firm white fish like tilapia or cod if preferred.
Adjust the amount of Cajun seasoning in the dredge and dipping sauce to suit your spice tolerance.
Use peanut oil or another high smoke point oil for best frying results.

Storage

Store leftover catfish nuggets in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 375°F for 8-10 minutes to retain 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 for about 15-20 minutes on a wire rack until golden and crispy, flipping halfway through. However, frying will yield the crispiest texture.

Is buttermilk necessary for marinating the catfish?

Buttermilk helps tenderize the fish and adds a slight tang that enhances flavor. If you don’t have buttermilk, you can use regular milk with a teaspoon of lemon juice or vinegar as a substitute.

Crispy Catfish Nuggets with Cajun Dipping Sauce Recipe

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★★★★★

4.5 from 547 reviews

These Crispy Catfish Nuggets with Cajun Dipping Sauce offer perfectly seasoned, golden fried catfish bites served with a tangy, flavorful Cajun mayo-based dipping sauce. The catfish is marinated in buttermilk and Cajun spices for tenderness and coated in a crispy cornmeal and flour dredge before deep frying to a delightful crunch. A Southern-inspired seafood snack or appetizer that’s easy to make and wonderfully satisfying.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 2 hours 30 minutes (including marinating time)
Yield: 4 servings 1x
Category: Appetizer, Snack
Method: Frying
Cuisine: Southern US, Cajun

Ingredients

Scale

Catfish and Marinade

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

Coating

½ cup all-purpose flour
½ cup fine yellow cornmeal
1 tablespoon cornstarch
Oil, for deep frying (peanut oil recommended)

Cajun Dipping Sauce

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

For Serving

Lemon wedges

Instructions

Prep the Cajun dipping sauce: In a small bowl or container, combine the mayonnaise, ketchup, garlic paste, lemon juice, and Cajun seasoning. Stir until well blended, then cover and refrigerate until serving.
Marinate the catfish: Place catfish pieces in a large resealable bag or container. Add buttermilk, 1 teaspoon Cajun seasoning, 1 teaspoon Old Bay seasoning, and ground mustard. Toss together to coat thoroughly. Seal and refrigerate for at least 2 hours, preferably overnight, to tenderize and infuse flavor.
Prepare flour dredge and oil: When ready to cook, remove catfish from fridge and let sit at room temperature briefly while mixing flour, cornmeal, cornstarch, remaining Cajun seasoning, and Old Bay seasoning in a shallow dish. Heat oil in a deep, heavy-bottomed pot over medium heat to 350°F, using a thermometer for accuracy.
Dredge catfish pieces: Shake off excess marinade from each catfish piece, then coat thoroughly in the seasoned flour mixture, ensuring all surfaces are covered. Place coated pieces on a baking sheet with a wire rack, side by side but not touching.
Deep fry the catfish: Fry catfish nuggets in batches to avoid overcrowding, submerging pieces fully in the hot oil. Fry until golden and crispy, about 2-3 minutes per batch. Use a spider or slotted spoon to transfer to paper towels or a wire rack to drain excess oil. Maintain oil temperature at 350°F between batches.
Rest and serve: Let fried nuggets rest for 5-7 minutes to set the crust. Serve alongside the chilled Cajun dipping sauce and lemon wedges for squeezing over.

Notes

Marinating catfish overnight enhances flavor and texture but 2 hours is the minimum.
Use a thermometer to maintain oil temperature for best frying results.
Peanut oil is preferred for deep frying due to its high smoke point and neutral flavor.
Do not overcrowd the pot when frying to ensure even cooking and crispiness.
Serve immediately for the crispiest texture, though leftovers can be reheated in an air fryer.

Keywords: catfish nuggets, crispy catfish, Cajun dipping sauce, Southern fried catfish, fried catfish bites, appetizer, seafood snack