I’ve always had a soft spot for catfish—there’s something about its delicate, flaky texture that makes every bite comforting and satisfying. Over the years, I’ve tried frying, baking, and even grilling it, but discovering the air fryer completely transformed my approach. Suddenly, I could enjoy golden, crispy catfish nuggets without the heavy oil and mess, and the results were consistently perfect every single time.
What I love most is how versatile this recipe is. Whether I’m serving them as a quick weeknight dinner or a fun appetizer for friends, these nuggets never fail to impress. With a few simple ingredients and the magic of the air fryer, I can create a dish that’s crunchy on the outside, tender on the inside, and full of flavor that makes you come back for more.
What You Need To Make This Recipe
Catfish fillets: Fresh or thawed catfish fillets are the star of this dish. They have a mild, sweet flavor that pairs beautifully with a light, crispy coating. Look for firm, thick pieces that will hold together well during cooking.
Cornmeal: Cornmeal gives these nuggets their signature crunch. Its slightly coarse texture creates a golden crust that perfectly contrasts the tender fish inside.
All-purpose flour: A light dusting of flour helps the coating stick to the fish and provides an extra layer of crispiness when air-fried.
Eggs: Eggs act as the binding agent, ensuring the cornmeal and flour mixture adheres evenly to every nugget. Beating them lightly keeps the coating smooth and uniform.
Buttermilk: Soaking the catfish in buttermilk before dredging adds flavor and helps tenderize the fish. It also creates a slight tang that balances the richness of the fried coating.
Seasonings: Salt, black pepper, paprika, garlic powder, and a touch of cayenne pepper bring out the natural flavor of the catfish while adding a subtle kick to each bite. Feel free to adjust the spices to your preference.
Cooking spray: A light spray of oil on the nuggets before air frying ensures they crisp up beautifully without deep frying, keeping them light and delicious.
Ingredients List
- 1 pound catfish fillets, cut into nugget-sized pieces
- ½ cup cornmeal
- ¼ cup all-purpose flour
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional, for a bit of heat)
- Cooking spray
How to Make Air Fryer Catfish Nuggets
Prep the Catfish
Rinse the catfish fillets under cold water and pat them dry with paper towels. Cut them into bite-sized nuggets to ensure even cooking and easy serving.
Marinate in Buttermilk
Place the catfish nuggets in a bowl with the buttermilk. Let them soak for 15–20 minutes to enhance flavor and tenderness.
Prepare the Coating
In a separate bowl, mix the cornmeal, flour, salt, black pepper, paprika, garlic powder, and cayenne pepper. Stir until well combined.
Dip in Eggs
Beat the eggs in another bowl. Remove each nugget from the buttermilk, letting excess drip off, and dip it into the eggs, coating evenly.
Coat with Cornmeal Mixture
Roll the egg-coated nuggets in the cornmeal mixture, pressing lightly to ensure the coating sticks. Make sure every piece is well-covered for maximum crunch.
Air Fry the Nuggets
Preheat the air fryer to 400°F (200°C). Lightly spray the basket with cooking spray. Place the nuggets in a single layer, making sure they don’t touch, and spray the tops lightly. Cook for 10–12 minutes, flipping halfway through, until golden brown and crispy.
Serve and Enjoy
Remove the nuggets from the air fryer and serve immediately with your favorite dipping sauce, like tartar, ranch, or a spicy remoulade.
Tips for Making this Recipe
- Patting the fish dry before marinating helps the coating stick better.
- Don’t overcrowd the air fryer basket; it ensures even cooking and crispiness.
- Adjust the cayenne pepper based on your heat preference.
- Use a light spray of cooking oil rather than drenching the nuggets—this keeps them healthier without sacrificing crunch.
- For extra flavor, add a pinch of smoked paprika or lemon zest to the coating.
- Serve immediately for the crispiest texture—air-fried coatings can lose crunch if left to sit too long.
FAQs
Can I use frozen catfish fillets?
Yes, but make sure to thaw them completely and pat them dry before marinating. This helps the coating adhere properly.
Do I have to use buttermilk?
Buttermilk is recommended for tenderness and flavor, but a milk-lemon juice mixture can work as a substitute.
Can I bake these instead of air frying?
Absolutely! Bake at 425°F (220°C) for 15–20 minutes, flipping halfway through, though the texture will be slightly less crispy.
How long can I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in the air fryer for best results.
What dipping sauces go well with catfish nuggets?
Tartar sauce, spicy remoulade, ranch, or even a simple squeeze of lemon all complement the nuggets beautifully.