Chunks of golden brown, crispy catfish! Serve with ketchup or tartar sauce.

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Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
8 hrs
total:
8 hrs 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the catfish pieces into a mixing bowl and sprinkle with thyme leaves. Toss until the catfish is evenly coated with the thyme. Mix in the mustard with your hands. Cover, and refrigerate overnight, up to 24 hours.

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  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk the flour, salt, black pepper, and baking soda together in a mixing bowl.

  • Dip the catfish pieces one at a time into the flour mixture and shake off the excess. Fry the catfish nuggets in batches until they are no longer translucent in the center and are golden brown, 3 to 4 minutes. Let the oil come back up to temperature between batches. Drain the nuggets on a paper towel-lined plate before serving.

Editor's Note

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

395 calories; protein 22.8g 46% DV; carbohydrates 26.3g 9% DV; fat 21.9g 34% DV; cholesterol 53.3mg 18% DV; sodium 898.3mg 36% DV. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/25/2011
As catfish goes, this was a good base recipe. In the future I would use more salt and perhaps add some granulated garlic to boost the flavor. The amount of oil needed was way overestimated. In my cast iron skillet, I was able to fry up all the fish in just 1 cup of oil! Read More
(20)

Most helpful critical review

Rating: 3 stars
06/09/2014
I thought that this was just ok. The mustard gave it kind of a funky taste to me. Read More
(4)
18 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/24/2011
As catfish goes, this was a good base recipe. In the future I would use more salt and perhaps add some granulated garlic to boost the flavor. The amount of oil needed was way overestimated. In my cast iron skillet, I was able to fry up all the fish in just 1 cup of oil! Read More
(20)
Rating: 5 stars
04/29/2012
YUMMY I will make these again and again. I didn't have time to marinate them but I will next time. I dipped them in some Mom's Dill Sauce left over from salmon patties. Read More
(6)
Rating: 3 stars
06/09/2014
I thought that this was just ok. The mustard gave it kind of a funky taste to me. Read More
(4)
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Rating: 5 stars
08/02/2018
I used the recipe plus added Martha White buttermilk cornmeal too it then fried it. Delicious! Read More
(2)
Rating: 4 stars
02/07/2016
I made it, it was super easy and tastes pretty good. I am not a huge fish fan but I like a varied diet and it hit the spot. The only thing I substituted was nuggets instead of fillets farm raised from the local market. Read More
(1)
Rating: 5 stars
08/31/2019
Delicious! Read More
(1)
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Rating: 5 stars
11/15/2018
Excellent! It was light, crispy, and tasty. Loved it! Read More
(1)
Rating: 4 stars
01/12/2018
I made it for the first time and my family really enjoyed them. Read More
(1)
Rating: 5 stars
10/14/2019
Turned out perfect, and I am not even a good cook! Read More
(1)
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