Fried Catfish Nuggets

Fried Catfish Nuggets

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rachel 0

"Chunks of golden brown, crispy catfish! Serve with ketchup or tartar sauce."
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8 h 35 m servings 395 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 898 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.



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. I...

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.

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

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