Fried Catfish Nuggets Recipe - Allrecipes.com
Fried Catfish Nuggets Recipe
  • READY IN 8+ hrs

Fried Catfish Nuggets

Recipe by  

"Chunks of golden brown, crispy catfish! Serve with ketchup or tartar sauce."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Place the catfish pieces into a mixing bowl and sprinkle with thyme leaves. Toss until the catfish is evenly coated with the thyme. Mix in the mustard with your hands. Cover, and refrigerate overnight, up to 24 hours.
  2. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk the flour, salt, black pepper, and baking soda together in a mixing bowl.
  3. Dip the catfish pieces one at a time into the flour mixture and shake off the excess. Fry the catfish nuggets in batches until they are no longer translucent in the center and are golden brown, 3 to 4 minutes. Let the oil come back up to temperature between batches. Drain the nuggets on a paper towel-lined plate before serving.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 15 mins
  • READY IN 8 hrs 35 mins

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Oct 24, 2011

As catfish goes, this was a good base recipe. In the future I would use more salt and perhaps add some granulated garlic to boost the flavor. The amount of oil needed was way overestimated. In my cast iron skillet, I was able to fry up all the fish in just 1 cup of oil!

 
Apr 29, 2012

YUMMY I will make these again and again. I didn't have time to marinate them but I will next time. I dipped them in some Mom's Dill Sauce left over from salmon patties.

 

3 Ratings

Jun 09, 2014

I thought that this was just ok. The mustard gave it kind of a funky taste to me.

 

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Nutrition

  • Calories
  • 395 kcal
  • 20%
  • Carbohydrates
  • 26.3 g
  • 8%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 21.9 g
  • 34%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 22.8 g
  • 46%
  • Sodium
  • 898 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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