Spicy Cajun Catfish Nuggets with Creamy Remoulade Sauce
Crispy fried catfish nuggets coated in a bold Cajun spiced batter, served with a zesty and creamy remoulade sauce, perfect for a flavorful lunch or seafood appetizer.
Ingredients
Check ingredients as you go.
- Catfish Nuggets
- Remoulade Sauce
Let’s make it
Catfish Nuggets
Place catfish pieces in a medium bowl and add buttermilk, 1 teaspoon Cajun seasoning, and 1/2 teaspoon salt. Mix well and let marinate for 15 minutes to tenderize and infuse flavor.
Catfish Nuggets
In a separate large bowl, combine all-purpose flour, cornstarch, remaining 1 teaspoon Cajun seasoning, paprika, garlic powder, onion powder, cayenne pepper, 1/2 teaspoon salt, and black pepper. Mix thoroughly to create a seasoned dredge for coating.
Catfish Nuggets
Heat vegetable oil in a deep skillet or fryer to 180°C (350°F).
Catfish Nuggets
Remove catfish pieces from marinade, allowing excess to drip off. Dredge the catfish pieces in the seasoned flour mixture, pressing lightly to adhere an even coating.
Catfish Nuggets
Working in batches, fry the coated catfish nuggets in hot oil until golden brown and cooked through, about 3–4 minutes per batch. Use a slotted spoon to transfer to a wire rack or paper towel-lined plate to drain.
Remoulade Sauce
While catfish fries, prepare remoulade sauce: in a small bowl, combine mayonnaise, Creole mustard, lemon juice, Worcestershire sauce, hot sauce, and optional paprika. Stir until smooth and well mixed.
Serving
Transfer fried catfish nuggets to a serving platter. Garnish the remoulade sauce with chopped green onion if using, and serve the sauce alongside the nuggets for dipping.
Tips & notes
Marinate the catfish in buttermilk to tenderize and add flavor. Make sure oil temperature is consistent for even frying and crispy nuggets. Use a wire rack after frying rather than paper towels to keep nuggets less oily.
Saving it for later
Store leftover catfish nuggets and remoulade sauce separately in airtight containers in the refrigerator. Consume within 3 days for best quality.
Reheating
Reheat catfish nuggets in a 180°C (350°F) oven on a baking sheet for 8–10 minutes until heated through and crispy. Stir remoulade sauce before serving chilled or at room temperature.
