Step by step

Method

4 steps

1. 1

   Cut 1–1½ pounds catfish fillets into 1½–2 inch nuggets. Pat dry. Season with salt, pepper, and ½ teaspoon Cajun seasoning or paprika. Set up a dredge: bowl of buttermilk (about ¾ cup) with a dash of hot sauce; second bowl of 1 cup cornmeal mixed with ½ cup flour, 1 teaspoon salt, 1 teaspoon paprika or Cajun seasoning, and ½ teaspoon black pepper.

2. 2

   Dip nuggets in buttermilk, let excess drip, then press into the cornmeal mix so they're well coated. Set on a plate. Heat ½ inch neutral oil in a heavy skillet to about 350°F (a pinch of coating sizzles immediately).

3. 3

   Fry in batches without crowding 2–3 minutes per side until deep golden and the fish flakes (about 145°F inside). Don't fuss with them early — let the crust set. Drain on a rack or paper towels.

4. 4

   Serve hot with tartar sauce, remoulade, hot sauce, or lemon and a side of slaw or fries. You want crispy cornmeal catfish nuggets with moist fish inside — not greasy soggy coating or dry overcooked fish.