Ingredients:

  • 3 lbs Catfish Fillets (skinless), cut into 1-inch pieces
  • 1 cup Whole Buttermilk
  • 1 Tbsp Hot Sauce (e.g., Tabasco or Louisiana style)
  • 1/2 tsp Kosher Salt (for marinade)
  • 1/4 tsp Black Pepper (freshly ground, for marinade)
  • 1 cup Fine Yellow Cornmeal
  • 1/2 cup All-Purpose (Plain) Flour
  • 1 Tbsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Kosher Salt (for dredge)
  • 1/2 tsp Freshly Ground Black Pepper (for dredge)
  • 4 cups High Smoke Point Oil (Peanut, Canola, or Vegetable oil)
  • Lemon Wedges, to serve
  • Flaky Sea Salt, to taste

Instructions:

  1. Marinate the Catfish: Cut the catfish fillets into uniform 1-inch nuggets. In a bowl, combine the buttermilk, hot sauce, 1/2 tsp salt, and 1/4 tsp pepper. Add the catfish, ensuring they are fully submerged. Cover and refrigerate for a minimum of 30 minutes, or up to 2 hours.
  2. Prepare the Dredge: In a shallow dish, whisk together the cornmeal, flour, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Set up your dredging station: Marinade bowl, Dry Dredge Mix, Empty Tray/Rack.
  3. Dredge the Nuggets: Remove the catfish from the buttermilk, shaking off excess (do not rinse). Drop the wet nuggets directly into the dry dredge mix. Working in small batches, press the cornmeal mixture firmly onto all sides of the fish. Transfer the dredged nuggets to a clean wire rack and let them rest at room temperature for 10 minutes—this allows the coating to adhere.
  4. Fry the Catfish: Pour high smoke point oil into a heavy pot, reaching a depth of about 2 inches (5 cm). Heat the oil slowly, using a thermometer, to a stable temperature of 365°F (185°C).
  5. Cook and Finish: Carefully lower 6–8 nuggets into the hot oil, ensuring not to overcrowd the pot. Maintain the oil temperature between 350°F and 375°F. Fry for 3–5 minutes, turning occasionally, until deep golden brown and floating.
  6. Drain and Serve: Use a spider strainer to lift the nuggets out, shake off excess oil, and immediately transfer them to a clean wire rack. Crucially: immediately sprinkle the hot nuggets with flaky sea salt. Repeat until all batches are cooked. Serve piping hot with lemon wedges.