Ingredients:

  • 5 lbs Catfish Fillets, skin removed, cut into 1-inch nuggets
  • 1 teaspoon Fine Sea Salt
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Paprika (Sweet or Smoked)
  • 1/2 teaspoon Garlic Powder
  • 1 cup Buttermilk
  • 1/2 cup All-Purpose Flour
  • 1/2 cup Fine Yellow Cornmeal
  • Cooking Spray (Olive or Avocado oil based)
  • 1/2 cup Mayonnaise
  • 2 tablespoons Finely chopped Dill Pickles
  • 1 tablespoon Fresh Lemon Juice
  • 1 teaspoon Fresh Dill (Chopped)
  • 1 teaspoon Dijon Mustard

Instructions:

  1. Cut catfish fillets into uniform, bite-sized nuggets (about 1 inch pieces). Pat them thoroughly dry with kitchen paper.
  2. Place nuggets in a bowl. Season lightly with salt and pepper. Pour buttermilk over the fish, ensuring all pieces are submerged. Cover and refrigerate for at least 15 minutes.
  3. Set up the dredging station: In the first dish, combine flour, remaining salt, pepper, paprika, and garlic powder. In the second dish, place the cornmeal.
  4. Remove fish from buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour mix, shaking off the excess. Then, lightly press into the cornmeal mixture, ensuring an even coating on all sides.
  5. Preheat the air fryer to 400°F (200°C) for 5 minutes.
  6. Lightly spray the air fryer basket with cooking spray. Arrange the coated nuggets in a single layer (work in batches). Lightly spray the tops of the nuggets with cooking spray.
  7. Air fry for 10 to 14 minutes, flipping the nuggets halfway through (around the 6-minute mark). Cook until the coating is deep golden brown and the internal temperature reaches 145°F (63°C).
  8. While the last batch cooks, whisk together mayonnaise, chopped dill pickles, lemon juice, fresh dill, and Dijon mustard in a small bowl to make the zesty tartar dip.
  9. Serve the hot, crispy Air Fryer Catfish Nuggets immediately alongside the prepared tartar dip.