Ingredients:

  • 1.5 lbs fresh catfish fillets, cut into 1.5-inch nuggets
  • 1 tsp kosher salt
  • 1 cup full-fat buttermilk
  • 1 tbsp Louisiana-style hot sauce
  • 1 large egg, beaten
  • 1 tbsp yellow mustard
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1 tsp freshly cracked black pepper
  • 1 quart peanut oil for frying

Instructions:

  1. Pat catfish nuggets dry with paper towels and toss with kosher salt. In a medium bowl, whisk together the buttermilk, egg, hot sauce, and yellow mustard.
  2. Submerge the catfish nuggets in the buttermilk mixture. Cover and refrigerate for 30 minutes to allow the lactic acid to neutralize geosmin compounds.
  3. In a shallow dish or large zip-top bag, combine the cornmeal, flour, smoked paprika, garlic powder, onion powder, cayenne, and black pepper.
  4. Remove nuggets from the buttermilk, allowing excess to drip off. Dredge thoroughly in the cornmeal mixture, pressing the breading firmly into the fish to ensure adhesion.
  5. Heat peanut oil in a large cast-iron skillet to exactly 350°F (175°C). Fry the nuggets in batches for 3 to 5 minutes until the crust is mahogany brown and the internal temperature reaches 145°F.
  6. Remove nuggets using a spider strainer and place on a wire cooling rack set over a baking sheet to maintain crispness.