Ingredients:

  • 600g (21 oz) Catfish Fillets (skinless), cut into 1-inch bite-sized nuggets
  • 1 tsp (5g) Kosher or Sea Salt (for seasoning fish)
  • ½ tsp (2g) Black Pepper (freshly ground, for seasoning fish)
  • 120 ml (½ cup) Buttermilk (full-fat)
  • 1 Large Egg
  • 150g (1 ½ cups) Panko Breadcrumbs
  • 60g (½ cup) Fine Yellow Cornmeal
  • 30g (¼ cup) All-Purpose Flour
  • 1 tbsp (15g) Smoked Paprika (Sweet or Hot)
  • 1 tsp (5g) Garlic Powder
  • ½ tsp (2g) Onion Powder
  • ¼ tsp (1g) Cayenne Pepper (optional)
  • ½ tsp (2g) Salt (for coating mix)
  • ½ tsp (2g) Black Pepper (for coating mix)
  • Neutral Oil Spray (Vegetable, Canola, or Olive Oil, for baking)

Instructions:

  1. Preheat the oven to 220°C (425°F). Prepare the baking setup: Line a baking tray with foil or parchment paper and place a wire rack on top. Lightly spray the rack with neutral oil to prevent sticking.
  2. Prepare the fish: Pat the catfish nuggets completely dry using paper towels (critical for coating adhesion). Season the nuggets lightly with 1 tsp of salt and ½ tsp of pepper.
  3. Set up the Breading Station: Use three shallow dishes. In Dish 1 (Dry Mix), combine the flour, cornmeal, Panko, smoked paprika, garlic powder, onion powder, cayenne, 1/2 tsp salt, and 1/2 tsp pepper. Whisk well. In Dish 2 (Wet Binder), whisk together the buttermilk and the large egg until uniform. Place Panko breadcrumbs in Dish 3.
  4. Bread the Nuggets: Working in batches, dredge each nugget first in Dish 1 (Dry Mix), shaking off excess. Next, dip into Dish 2 (Wet Binder), allowing excess liquid to drip off. Finally, press the nugget firmly into Dish 3 (Panko/Cornmeal mix) until the entire surface is covered. Place the breaded nuggets onto the prepared wire rack.
  5. Chill and Set Coating: Place the entire tray into the refrigerator for 15–20 minutes. This crucial step sets the coating, preventing it from falling off during baking. Just before baking, lightly spray the tops of the chilled nuggets with the neutral oil spray to assist browning.
  6. Bake and Serve: Place the tray in the preheated oven. Bake for 18 to 20 minutes, turning the nuggets over gently halfway through cooking (around 10 minutes) to ensure even browning. The nuggets are done when the coating is deep golden brown and the internal temperature of the fish reaches 63°C (145°F). Rest for 5 minutes before serving.