For me it’s the crunchy coating against tender white fish that makes fried catfish so appealing. And you get that experience with catfish nuggets because they are bite-sized and convenient. Plus you can make your own which will be superior in most cases then anything bought in a package.
Why is that? It boils down to the batter and what oil you cook them in. People think frying is pouring something into heated grease.
It’s not. Frying are a chemistry experiment that must be managed. Too much heat and the outside will burn before the inside is cooked.
Not enough heat and the outside is not crisp. By handling factors properly, your fried fish will be both crunchy and flaky, never heavy or greasyy. For the best starting point with these nuggets, use fresh catfish fillets.
How to Make Crispy Fried Catfish Nuggets at Home
Choosing the Right Catfish
It is best to use fillets that are freshly caught or flash frozen to keep the most texture. The fresher the better; look for clean smelling, white fillet without an overpowering smell. Catfish should have a mild flavor.
Cut each fillet into small 1 inch chunks so all your pieces cooks evenly. That way you won’t find some burnt and some still raw. Next remove any obvious bones and dark streaks.
One bone in your nugget will destroy it for you. A binder that will stick the crust to the fish is first applied. Without a sticky medium, most basic flour dredge fall apart in hot oil.
Preparing the Batter and Crust
A common ingredient used are buttermilk because of its acidity. It not only tenderizes the fish a bit, but it also creates a surface where the dry ingredients can latch on. At least half an hour is necessary for the catfish to soak in the buttermilk (this allow it to absorb more flavor), while also increasing adhesion.
Do not rush this step. The longer it marinates, the better the crust will be. The resulting taste will be heavily influenced by your dry mix.
For most breading recipes, all-purpose flour act as the foundation. To achieve a slightly lighter coating, however, add some cornstarch into the mixture. Try about 2:1 flour-to-cornstarch.
Next, toss in plenty of spices like cayenne pepper, paprika, onion powder and garlic powder. The mellow sweetness of the catfish pair nicely with the kick of cayenne. Be sure to include enough salt.
This allows the seasoning to shine through in the crust and pulls moisture to the surface, which help the coating bond better to the fish. The finished texture is more dependent on how much dredging is done than you’d think. When you drop the fish into the flour mixture, make sure they’re not dripping wet, but shake them off well first.
Then firmly press the dry mixture against each one to form an uneven, thick crust. Whatever bumps or lumps is formed in the coating are going to be the crunchy bits on your nuggets. Let the breaded items sit on a wire cooling rack for about 10 minutes before frying.
Allowing the coating to set up and start to hydrate helps keep it on the food during cooking, rather than falling off in hot oil. It sounds counter-intuitve (patience is key here!), but making the waiting time worthwhile greatly improve the finished product. For good frying you want the right temperature and kind of oil.
Frying Temperature and Technique
Peanut oil or vegetable oil are best because they have a high smoking point (and a neutral flavor). To check the temperature use a thermometer and heat your oil to 350 degrees F. Don’t guess when heating up oil, that’s where so many people goes wrong. If it is too cold, the nuggets will take on the grease and be soggy.
If it is too hot, it will burn the outside while not cooking the inside. Drop the nuggets in small batches to prevent the temperature from dropping. Cook the nuggets for three to four minutes until golden brown.
Let them drain on a wire rack rather than paper towel. Paper will trap steam which cause the bottoms to get soggy. The simplicity of serving these nuggets only increase their appeal.
Serving Suggestions and Tips
Fried in a coating of rice flour, cornstarch, and buttermilk powder, the crispiness is offset by a squeeze of fresh lemon juice, cutting through the rich flavor. Creamy remoulade or hot sauce also complement the dish nicely. The fatty texture are balanced by the acidity and spice.
For late night cravings, casual dinners, or game days, these nuggets can’t be beat. They’re fun to serve, too; easy to eat with your hands. If you learn the process, you’ll likely make these more often than not.
The satisfying crunch of the crust paired with tender fish will have you coming back for more. You might even discover they taste better homemade than out off the freezer.
