Catfish Nuggets Pan Fried - Master Cookbook Recipe # 386

Name: Catfish Nuggets Pan Fried - Master Cookbook Recipe # 386
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2-4 people
Cuisine: Southern
Ingredients: Catfish Nuggets (patted dry); Salt & Black Pepper (to taste); Soul Food Seasoning (or your favorite seafood blend); Cooking Oil (1/4" depth in skillet); The Breading Station; 1st Pie Plate: 1/2 cup All-Purpose Flour; 2nd Pie Plate: 1 Large Egg, beaten; 3rd Pie Plate: 1 cup Self-Rising Cornmeal Mix (or plain cornmeal for extra crunch)

This classic Southern favorite transforms fresh catfish into perfectly crispy, golden-brown nuggets. By using a traditional three-step dredging process with flour, egg, and cornmeal, you get a superior crunch that seals in the moisture of the fish. It’s a simple, family-friendly meal that brings the taste of a Saturday night fish fry right to your kitchen table.

This is recipe #386 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 5 minTotal time: 15 min

Cook mode Prevent screen from turning off

Ingredients

Catfish Nuggets (patted dry)
Salt & Black Pepper (to taste)
Soul Food Seasoning (or your favorite seafood blend)
Cooking Oil (1/4" depth in skillet)
The Breading Station
1st Pie Plate: 1/2 cup All-Purpose Flour
2nd Pie Plate: 1 Large Egg, beaten
3rd Pie Plate: 1 cup Self-Rising Cornmeal Mix (or plain cornmeal for extra crunch)

Instructions

Season: Season the dry nuggets with soul food seasoning and black pepper. (Tammy skips extra salt if the seasoning is already salty!)
Dredge: Lightly coat fish in flour, dip in the beaten egg (shake off excess), and press firmly into the cornmeal mix for a thick coating.
Fry: Carefully place in hot oil. Fry for about 2 minutes per side until the crust is golden and "noisy" crunchy.
Serve: Drain on paper towels and serve hot with Tartar Sauce.

Notes

Tammy’s Tips

For the absolute best results, make sure your fish is at room temperature before it hits the skillet so the oil temperature doesn't drop too quickly. If you want a really thick, stay-on crust, don't skip the flour-then-egg step, as it acts like glue for the cornmeal. Also, if you have the time, soaking fresh-caught fish in water overnight helps remove any strong "fishy" taste for a much milder flavor!