Cajun Catfish Nuggets
Enjoy a taste of Louisiana with crispy, Cajun-flavored catfish nuggets. This easy, kid-friendly meal is delicious served with a spice rémoulade or tartar sauce for dipping.
Servings: 4 people
Bowl for buttermilk and egg mixture
Bowl for cornmeal and Cajun seasoning mixture
Large saucepan or deep fryer
Baking tray with paper towel layer for draining
- 3 cup canola or peanut oil
- 3 cup cornmeal
- 3 tbsp Cajun seasoning
- 1 cup buttermilk If you don't have buttermilk, add 1 tbsp white vinegar to whole milk and rest for 5 minutes
- 2 large eggs
- 1,5 lbs catfish filet or pieces
Heat the oil in a large saucepan or deep fryer until it reaches 350°F.
Whisk together the buttermilk and eggs in one bowl.
Mix together the cornmeal and Cajun seasoning in the other bowl.
Slice the catfish into approximately 1.5" pieces.
Dip the catfish in the buttermilk and egg mixture, then gently roll it in the cornmeal mixture until fully coated.
Fry the breaded catfish pieces in small batches until golden, approximately 3 to 4 minutes. Remove from oil with a slotted spoon and put on a baking tray lined with paper towels to drain excess oil.
Make sure the oil reheats to 350°F between each batch.
Serve with a spicy rémoulade or tartar sauce for dipping.