Skip the deep fryer and make these crispy catfish nuggets right in your air fryer. They’re golden, crunchy, and ready in minutes with very little oil. The seasoning is simple, the cleanup is easy, and the results are better than takeout.
Serve them as a fun appetizer, weeknight dinner, or game-day snack. You’ll love how fast they cook and how tender the inside stays.
Why This Recipe Works
This recipe combines a light cornmeal breading with just enough seasoning to boost flavor without overpowering the mild catfish. The air fryer circulates hot air to create a crisp, even crust with a fraction of the oil used in deep frying.
Catfish is naturally tender, so the nuggets cook quickly and stay moist. Plus, the bite-size pieces mean more surface area for crunch and faster cooking time.
Shopping List
- Catfish fillets (about 1.5 pounds), skinless
- Buttermilk (or milk plus a squeeze of lemon as a sub)
- Cornmeal (fine or medium grind)
- All-purpose flour
- Baking powder (a pinch for extra lightness)
- Garlic powder
- Onion powder
- Paprika (smoked or sweet)
- Cayenne pepper (optional for heat)
- Salt and black pepper
- Hot sauce (optional, for the marinade)
- Cooking oil spray (avocado, canola, or olive oil spray)
- Lemon wedges, for serving
- Dipping sauce of choice (tartar sauce, remoulade, or honey mustard)
Instructions
- Prep the catfish. Pat the fillets dry and cut into 1.5-inch nuggets. Aim for even sizes so they cook at the same rate.
- Marinate briefly. In a bowl, mix 1 cup buttermilk with a few dashes of hot sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Add the catfish nuggets and let sit for 15–20 minutes in the fridge. This tenderizes and helps the coating stick.
- Make the breading. In a shallow dish, combine 2/3 cup cornmeal, 1/3 cup flour, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/4 teaspoon cayenne (optional), 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well.
- Preheat the air fryer. Set to 400°F (200°C) for at least 3 minutes.
A hot basket prevents sticking and boosts crispiness.
- Coat the nuggets. Remove catfish from the buttermilk, letting excess drip off. Dredge in the dry mixture, pressing gently so the coating adheres. Place on a plate in a single layer.
- Oil the surface. Lightly spray both the air fryer basket and the coated nuggets with cooking oil spray. Don’t drench them—a thin, even mist is enough for a golden crust.
- Air fry, first side. Arrange nuggets in a single layer without crowding.
Cook at 400°F (200°C) for 6–7 minutes.
- Flip and finish. Carefully flip, spray the tops lightly, and cook 5–6 minutes more, until crispy and the fish flakes easily. Internal temp should reach 145°F (63°C).
- Work in batches. If needed, cook remaining nuggets the same way. Keep the first batch warm in a 200°F (95°C) oven.
- Serve. Squeeze lemon over the nuggets and serve hot with tartar sauce or your favorite dip.
Storage Instructions
- Refrigerate: Cool completely, then store in an airtight container for up to 2 days.
Line the container with a paper towel to absorb moisture.
- Reheat: Air fry at 360°F (182°C) for 3–5 minutes until hot and crisp again. Avoid microwaving; it softens the crust.
- Freeze: Freeze cooked nuggets on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the air fryer at 360°F (182°C) for 6–8 minutes.
Benefits of This Recipe
- Fast weeknight friendly: From prep to plate in about 30 minutes.
- Lighter than deep-fried: Minimal oil with the same crunch you crave.
- Kid-friendly: Bite-size pieces with a mild flavor and crispy coating.
- Budget-conscious: Catfish is often more affordable than other fish.
- Flexible seasoning: Easily adjust the spice level and flavors.
Common Mistakes to Avoid
- Skipping the preheat: A cold basket leads to sticking and a pale crust.
- Overcrowding the basket: This traps steam and prevents crisping.
Cook in batches.
- Not drying the fish: Excess moisture prevents the breading from adhering well.
- Too much oil spray: A heavy coat can make the crust soggy. Light, even mists only.
- Uneven nugget sizes: Different sizes cook at different rates. Keep pieces uniform.
Recipe Variations
- Cajun-Style: Swap paprika, garlic, and onion powder for a Cajun seasoning blend.
Add extra cayenne if you like heat.
- Lemon-Pepper: Add 1 teaspoon lemon zest and 1 teaspoon cracked black pepper to the breading. Serve with extra lemon wedges.
- Southern-Style: Use all cornmeal for the coating and add a pinch of sugar for a subtle sweetness.
- Gluten-Free: Use gluten-free flour or fine corn flour, and ensure your cornmeal is certified gluten-free.
- Panko Crunch: Replace half the cornmeal with panko breadcrumbs for extra texture.
- Spicy Honey Drizzle: Warm 2 tablespoons honey with a pinch of cayenne and a squeeze of lemon. Drizzle over the nuggets right before serving.
FAQ
Can I use frozen catfish?
Yes, but thaw completely and pat dry before marinating.
Excess moisture makes the breading slip off and prevents crisping.
What if I don’t have buttermilk?
Use regular milk with 1 tablespoon lemon juice or vinegar per cup. Let it sit for 5 minutes to thicken slightly, then proceed with the marinade.
How do I keep the coating from falling off?
Dry the fish well, marinate briefly, press the breading onto each piece, and avoid handling too much after coating. A light oil spray helps set the crust.
Can I bake these instead of air frying?
Yes.
Bake on a parchment-lined sheet at 425°F (220°C) for 10–12 minutes, flip, then 6–8 minutes more. They won’t be quite as crisp, so finish with a quick broil if needed.
What sauces pair well with catfish nuggets?
Tartar sauce, remoulade, spicy mayo, honey mustard, ranch, or a hot sauce–honey mix all work well. Lemon wedges add a fresh, bright finish.
How do I prevent a fishy taste?
Use fresh catfish, soak briefly in buttermilk, and add lemon at the end.
Fresh aromatics like parsley or green onion also brighten the flavor.
Can I use another type of fish?
Yes. Cod, tilapia, pollock, or swai work well. Choose firm, mild white fish and cut into uniform nuggets for even cooking.
Do I need to line the air fryer basket?
Not required.
If sticking is a concern, use perforated parchment designed for air fryers, but never preheat with parchment inside. Always spray lightly with oil.
How spicy are these?
As written, they’re mild. Increase cayenne or add extra hot sauce for more heat, or skip it entirely for a no-spice version.
Why use baking powder in the breading?
It creates micro-bubbles that help the crust puff slightly, making it lighter and crispier without heavy oil.
Final Thoughts
These air fryer catfish nuggets deliver big crunch with minimal effort.
The method is straightforward, the ingredients are pantry-friendly, and the results are consistently delicious. Whether you’re feeding kids, hosting friends, or just craving something crispy, this recipe gets it done fast. Serve hot with lemon and your favorite dipping sauce, and expect empty plates in minutes.