📝 About This Recipe
Transport your taste buds to the Mississippi Delta with these golden, crunchy catfish nuggets that swap the heavy oil for the magic of air frying. Each bite features a succulent, flaky interior encased in a perfectly seasoned cornmeal crust with just a hint of smoky heat. This lighter take on a Southern classic delivers that essential 'soul food' satisfaction without the mess of a deep fryer.
🥗 Ingredients
The Fish
- 1.5 pounds Catfish Fillets (fresh or thawed, cut into 1.5-inch chunks)
- 1 cup Buttermilk (full fat preferred for better adhesion)
- 1 tablespoon Hot Sauce (Louisiana-style or Crystal)
- 1 teaspoon Yellow Mustard (adds a subtle tang and helps the crust stick)
The Breading
- 1 cup Yellow Cornmeal (fine ground)
- 1/2 cup All-Purpose Flour (provides a smoother crunch)
- 1 tablespoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Cayenne Pepper (adjust to your heat preference)
- 1.5 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 1 bottle High-Heat Cooking Oil Spray (Avocado or Grapeseed oil spray)
For Serving
- 1 Lemon (cut into wedges)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Pat the catfish chunks thoroughly dry with paper towels. Removing excess moisture is the secret to ensuring the breading doesn't get soggy.
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2
In a medium bowl, whisk together the buttermilk, hot sauce, and yellow mustard until well combined.
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3
Submerge the catfish nuggets into the buttermilk mixture. Let them marinate for at least 15 minutes (up to 30 minutes in the fridge) to tenderize the fish.
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4
In a shallow dish or a large zip-top bag, combine the cornmeal, flour, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Shake or whisk to distribute the spices evenly.
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5
Preheat your air fryer to 400°F (200°C) for at least 5 minutes. A hot air fryer ensures the fish starts crisping immediately.
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6
Working in small batches, remove a few pieces of catfish from the buttermilk, allowing the excess to drip off, and toss them into the cornmeal mixture.
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7
Press the breading firmly onto each nugget to ensure a thick, even coating. Shake off any loose, excess flour.
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8
Lightly spray the air fryer basket with your high-heat cooking oil spray.
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9
Place the nuggets in the basket in a single layer, ensuring they are not touching. Crowding the basket will result in steamed, rather than crispy, fish.
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10
Generously spray the tops of the nuggets with the cooking oil spray. You want to see no visible dry flour spots for the best color.
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11
Air fry at 400°F for 6 minutes. Carefully flip each nugget using silicone-tipped tongs.
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12
Spray the flipped side with a light coating of oil and air fry for an additional 6-8 minutes, or until the nuggets are golden brown and reach an internal temperature of 145°F.
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13
Remove the nuggets and let them rest on a wire rack for 2 minutes to maintain crunchiness. Repeat with remaining batches.
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14
Garnish with fresh parsley and serve immediately while piping hot.
💡 Chef's Tips
Don't skip the buttermilk soak; it removes any 'muddy' taste often associated with catfish. Use an oil spray that is NOT a non-stick aerosol (like Pam), as those can damage air fryer baskets; use a pump-style mister with pure oil. For an extra crunchy texture, substitute 1/4 cup of the cornmeal with Panko breadcrumbs. If the nuggets look chalky or white during cooking, spray those spots with a little more oil to help the cornmeal brown. Keep the first batch warm in a 200°F oven on a wire rack while you finish the subsequent batches.
🍽️ Serving Suggestions
Serve with a side of creamy, vinegar-based coleslaw to cut through the richness. Pair with homemade tartar sauce or a spicy remoulade for dipping. Classic Southern sides like hushpuppies or seasoned french fries make this a complete meal. An ice-cold sweet tea or a crisp pilsner beer balances the spices perfectly. Drizzle with a little extra hot sauce or 'honey hot' sauce for a modern twist.