Ingredients:

  • 1 pound Catfish Fillets (skinless, boneless)
  • 2 Large Eggs, lightly beaten
  • 2 Tbsp Milk (or Buttermilk)
  • 1/2 cup All-Purpose Flour
  • 1 1/2 cups Panko Breadcrumbs
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Dried Oregano (or Thyme)
  • 1 tsp Kosher Salt (divided)
  • 1/2 tsp Freshly Ground Black Pepper
  • Cooking Spray (or Olive Oil Spray)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top; lightly spray the rack with cooking oil. Cut the catfish fillets into even, bite-sized nuggets (roughly 1.5 to 2 inches) and pat the pieces absolutely dry using paper towels.
  2. Set up the dredging station: In Bowl 1, combine flour, 1/4 tsp salt, and 1/4 tsp pepper. In Bowl 2, whisk eggs and milk. In Bowl 3, combine Panko, smoked paprika, garlic powder, onion powder, oregano, 3/4 tsp salt, and 1/4 tsp pepper. Stir thoroughly.
  3. Coat the catfish: Dredge one nugget in the flour (shaking off excess), dip in the egg wash, and then press firmly into the seasoned Panko mixture until completely covered. Place the coated nuggets onto the prepared wire rack. Repeat for all nuggets. Place the tray in the fridge or freezer for 15 minutes to help the coating set.
  4. Bake and Finish: Liberally spray the top surface of the coated nuggets with cooking oil spray. Bake for 10 minutes. Gently flip the nuggets, spray the second side lightly, and return to the oven for an additional 5-8 minutes, or until the coating is deep golden brown and the internal temperature registers 145°F (63°C). Serve immediately with your favorite dipping sauce.