Crispy Catfish Nuggets with Cajun Dipping Sauce Recipe
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.
- 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
