During the Lenten season, Fridays in Cajun country means “frydays” with fried catfish as the star attraction. And this recipe is a revelation on how good this Cajun recipe can be. My catfish is encased in an impenetrable wall of crispness. Every bite explodes with flavor, shatters with a crunch of spice, and gives way to the moist fish hidden securely inside. It is the perfect morsel–perfectly fried catfish nuggets.
Crispy fried catfish nuggets with a zesty dipping sauce is a “fryday” celebration in Acadiana. (All photos credit: George Graham)
Here in the South, dining on catfish is a birthright. It is everywhere: on every menu, at every supermarket, and on every dinner table. There is a love affair with this slippery, slimy fish that borders on obsession. Even here in Cajun country, it is the most familiar fish dish on Acadiana tables and shows up in a variety of Cajun recipe preparations. Stewed, blackened, Creole or fried, catfish is everyday fare in South Louisiana.
In Acadiana, this is a sign of good taste.
And every Friday, the grease pots fire up for the Catholic tradition of fried catfish “fryday.” Many churches in Acadiana hold Friday fish fry dinners (especially during the Lenten holiday) as a fundraiser and fun, social outing for their parishioners. Prepared in the usual cornmeal-battered method, this dish is not always at its best: sometimes the result is a platter of bland, limp and lifeless fillets of catfish piled up high with a bottle of ketchup nearby. So, I set out to improve on the fried catfish experience, and with the right combination, I do believe we can elevate this whiskered bottom-feeder to the top of the food chain.
Kettle-style potato chips are the key ingredient for the crispest crust possible in my Catfish Nuggets.
Here’s the path to excellence as I approached my quest with a focused thought process: First, find fresh, firm, white catfish fillets (wild-caught Louisiana catfish is preferable), and cut them into bite-size pieces. These smaller nuggets of fish will cook more evenly ensuring that the flesh is encased in uniformly crisp crust. There’s nothing worse than thick-cut slabs of moisture-riddled fillets that flop onto your dinner plate.
Next, season the fish with a spice-filled Cajun seasoning that has just enough cayenne to ignite these catfish nuggets. Most importantly is the crust. While I acknowledge that there are plenty of good store-bought fish fry batters on the market, I have discovered the holy grail of crispness in a ground-up bag of chips. That’s right, an entire bag of potato chips ground up in a food processor is the perfect coating for my fish. Louisiana-based Zapp’s potato chips make a kettle-fried product that delivers a one-two punch of taste and crispness, and their “Salt & Vinegar” flavor has the perfect spice profile for my Catfish Nuggets.
Next, fire up the fry pot—peanut oil only—and maintain a steady temperature of 375ºF. I’ve found that a cast-iron pot distributes heat evenly, and to make sure, I always use a thermometer. Be forewarned: If the temperature drops, your catfish nuggets will become soggy grease logs.
And finally, leave the ketchup in the fridge. Slather these nuggets with the perfect sauce of creamy mayonnaise spiked with a combination of horseradish, mustard, and hot sauce. With a coating of crackling crispness, these Catfish Nuggets explode with flavor dipped in this spicy sauce.
Catfish Nuggets are the perfect party appetizer, so try it out on your friends real soon. How about next “fryday?”
- 3 tablespoons mayonnaise
- 1 teaspoon Creole mustard or coarse-grained mustard
- 1 teaspoon prepared horseradish
- 1 teaspoon hot sauce, such as sriracha
- 1 pound catfish fillets
- 2 tablespoons Acadiana Table Cajun Seasoning Blend, see recipe here
- 2 (5-ounce) bags Zapp’s Salt & Vinegar potato chips or any salty kettle-style chips
- 1 large egg, beaten
- 3 tablespoons whole milk
- 1 ½ cups all-purpose flour
- Peanut oil
- 1 lemon, quartered
- In a mixing bowl, add the mayonnaise and stir in the remaining ingredients. Cover and chill until ready to use.
- Season the catfish fillets with Cajun seasoning and slice into nugget-size chunks.
- In the container of a food processor, empty the chips and pulse on high until completely pulverized to resemble breadcrumbs. Empty the crushed chips into a shallow bowl.
- In a shallow bowl add the beaten egg and whisk in the milk to make an egg wash.
- In another shallow bowl, add the flour.
- In a deep cast-iron pot over medium-high heat, heat the peanut oil to 375ºF.
- Working in batches, coat the catfish nuggets with flour, drench in the egg wash, and then roll in the potato chips, coating evenly.
- Add the coated catfish to the hot oil and fry until cooked through and golden brown, about 10 minutes. (Use a cooking thermometer to ensure the grease remains at a constant cooking temperature of 375ºF.) Drain the catfish on a wire rack placed over a paper towel-lined platter. (Don’t salt them; there’s plenty of salt in the potato chip crust.) Serve immediately with the dipping sauce along with lemon wedges. And of course, ice-cold beer.
Every “fryday” is a party.
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This looks so amazing! As a Texan who has made a few trips to Louisana in her lifetime, I can say there is nothing better than y’all’s cajun catfish! Thanks for sharing.
Hey Katherine- We love our Texas neighbors, and we share your passion for good food no matter what side of the border we live. Come visit … there’s gumbo on the stove!
(Confession) I usually read recipes/food blogs with a filter of criticism: “I wouldn’t use that” or “this would make it better.” I have to say I can only applaud the excellence of your writing and I can just imagine how absolutely delicious this is- JUST like it is. I can just about taste it!!
Dori- Thanks so much for your gracious words. I tell the stories of our colorful Cajun and Creole food culture, and I am honored to do so. Your sweet comment makes it all worthwhile. All the best to you.
Hi George,
I’m sitting on the back porch reading your catfish nugget recipe and drinking a
cold beer. Shame on me. I’m putting the beer before the catfish. Your recipe sounds
so delicious I don’t think I can wait until Friday.
I really enjoy receiving your delicious recipes and always look forward to them.
Hey George- You just referenced my two favorite things: back porch and cold beer. And throw in some fried catfish and I’m there. All the best to you for a kick-back South Louisiana evening. Thanks for the nice words.
Hey George – I have to say I have fried a lot of catfish in my days and am pretty good at it. I was a lot skeptical when I saw your potato chip catfish but I tried it and I have to say you upped my catfish frying skills to a 10!! Even, Ramona loves them. But she said, “you know George knows how to cook.” C’est tre bon,
Hey Sammy – Love the comment, and be sure to try this recipe with jumbo shrimp. The crackling, crisp crust seals in the flavor and protects the delicate shrimp. All the best to you and Ramona.
Love the catfish and all your recipes. And have your cookbook. I fried my fish much less. Looking forward to future recipes. Thanks
Hey Martha- Thanks for the wonderful words. Please comment again when you cook one of our recipes again.
Just had my grocer import fresh catfish from NOLA, didn’t want that Vietnamese or Chinese catfish. This is one recipe that will be on my list for the weekend. I am sorry I discovered this site as it will definitely interfere with my diet. Just joking ……We Canadians cant get food like this north of the 49th. I will be a regular visitor.
Hey Greg – And don’t forget to break out your black iron pot for a winter weather gumbo. Great to hear from all my readers in the Great White North. Thanks for the comment.
OMG! I just made that. Didn’t know what to expect with the salt and vinegar The vinegar gets dissolved in the oil, and the crunchiness is amazing. Tastes better than anything I’ve ever done, and I’m a fishing guide.
Hey Chris-
Glad to hear you are now “hooked” on this potato chip-encrusted technique. Try it with shrimp and oysters, and even chicken tenders. Thanks for your comment and “tight lines” to you.
I’m so very excited to try this recipe! Will this recipe also work well with alligator?
Hey Lamarr – I like the way you think; gator nuggets rule! Let me know how it turns out. All the best.