Ingredients:

  • 5 lbs (680 g) skinless Catfish Fillets, cut into 1.5-inch pieces
  • 1 cup (240 ml) Buttermilk, full-fat preferred
  • 1 teaspoon Hot Sauce (e.g., Tabasco/Louisiana style)
  • 1/2 teaspoon Kosher Salt (for soak)
  • 1/4 teaspoon Freshly Ground Black Pepper (for soak)
  • 1 cup (120 g) Fine Yellow Cornmeal
  • 1/2 cup (60 g) All-Purpose Flour
  • 2 teaspoons Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Cayenne Pepper (adjust to taste)
  • 1/2 teaspoon Dried Thyme
  • 1 teaspoon Kosher Salt (for dredge)
  • 1/2 teaspoon Freshly Ground Black Pepper (for dredge)
  • 4 cups (950 ml) Neutral Oil (Peanut, Canola, or Vegetable) for frying

Instructions:

  1. Prepare and Marinate the Catfish: Pat the catfish fillets completely dry, then cut them into uniform 1.5-inch nuggets. In a medium bowl, whisk together the buttermilk, hot sauce, salt, and pepper. Add the catfish pieces, ensure they are fully coated, cover, and refrigerate for 30 minutes.
  2. Create the Dredging Station: In a shallow dish, whisk together the cornmeal, flour, smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, salt, and black pepper. Mix thoroughly until spices are evenly distributed.
  3. Dredge and Rest: Working with a few pieces at a time, remove the catfish from the buttermilk (let excess drip off) and place them directly into the dry dredge. Use your fingers to firmly press the dry mix onto all sides of the fish. Transfer the coated nuggets to a plate or tray. Crucially, allow the coated nuggets to rest at room temperature for 10 minutes to set the crust.
  4. Fry the Nuggets: Pour the neutral oil into a heavy-bottomed pot. Attach a thermometer and heat the oil slowly to 350°F (175°C).
  5. Batch Fry: Gently lower the catfish nuggets into the hot oil, ensuring you do not crowd the pot. Fry for 3–4 minutes per batch, turning halfway, until deep golden brown and the internal temperature reaches 145°F (63°C).
  6. Drain and Season: Remove the nuggets and transfer immediately to a wire rack placed over a baking sheet. Immediately sprinkle generously with a pinch of salt while they are still wet from the oil. Bring the oil back up to 350°F (175°C) before frying the next batch. Serve immediately.