Instructions
- In a medium bowl, whisk together the eggs and milk, then set aside.
- In a separate bowl, mix the cornmeal, flour, garlic powder, salt, and black pepper.
- Pour oil into a deep skillet or frying pan, about 1 inch deep, and heat to 350°F (175°C).
- Working in batches, dip each catfish nugget into the milk and egg mixture, then coat thoroughly with the cornmeal and flour mixture.
- Fry the nuggets in the hot oil for about 3 minutes per side, or until golden brown and crispy.
- Remove the nuggets and drain on paper towels. Repeat with remaining fish, adding more oil if needed.
- Serve hot with lemon wedges and your favorite dipping sauce.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4–6
- Difficulty: Easy
Variations & Substitutions
- Use tilapia, haddock, or cod if catfish is unavailable.
- Add paprika, cayenne, or Old Bay seasoning to the coating for a spicier flavor.
- Swap milk with buttermilk for extra tenderness and tang.
Serving Suggestions
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