Catfish Nuggets with Spicy Sauce

Name: Catfish Nuggets with Spicy Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 600 g Catfish fillets; 240 g Buttermilk; 3 g Paprika; 1 g Cayenne; 2 g Onion powder; 2 g Garlic powder; 120 g Flour; 100 g Yellow cornmeal; 4 g Chili powder; 30 g Lime juice; 1000 ml Frying oil; 240 g Ranch dressing

Catfish Nuggets with Spicy Sauce · ready in 30 min · 4 servings · 520 kcal per serving · medium · 12 ingredients

Crispy, golden catfish nuggets with a tender interior, seasoned with smoky spice and served alongside a cool, tangy sauce that balances heat with creamy freshness.

Prep: 15 min
Cook: 15 min
Total: 30 min
Serves: 4
kcal: 520
Difficulty: medium

American Main dishes Quick (30 min or less)High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

600 gCatfish fillets
240 gButtermilk
3 gPaprika
1 gCayenne
2 gOnion powder
2 gGarlic powder
120 gFlour
100 gYellow cornmeal
4 gChili powder
30 gLime juice
1000 mlFrying oil
240 gRanch dressing

Equipment

stovetop, chef knife, cutting board, deep pot, mixing bowl, mixing bowls, serving plate, slotted spoon, spoon, tongs, whisk

Instructions

Prep fish station
Gather all ingredients and tools, then cut the catfish fillets into bite-size nuggets and set up bowls for wet and dry coatings. · 5 min
What to look for: Uniform nugget size
Mix buttermilk soak
Whisk the buttermilk with paprika, cayenne, onion powder, and garlic powder until evenly combined. · 3 min
What to look for: Smooth, speckled mixture
Make dry coating
Stir the flour and yellow cornmeal together in a shallow bowl until well blended. · 2 min
What to look for: Uniform pale coating
Coat catfish
Dip each catfish nugget into the buttermilk mixture, let excess drip off, then dredge fully in the flour and cornmeal coating. · 5 min
What to look for: Evenly coated pieces
Deep fry nuggets
Heat frying oil in a deep pot over medium-high heat and fry the coated catfish in batches until golden and crisp. · 6 min
When it is done: Fish is opaque and flakes easily; internal temperature reaches 63°C / 145°F
Mix spicy sauce
Stir ranch dressing with chili powder and lime juice until smooth, then refrigerate to let the flavors meld. · 5 min
What to look for: Creamy sauce with a light red tint
Serve and dip
Plate the hot catfish nuggets and serve immediately with the chilled spicy sauce on the side. · 2 min
What to look for: Hot nuggets with sauce

Nutrition (per serving)

kcal	520
Protein	32 g
Carbohydrates	38 g
of which sugars	3 g
Fat	28 g
of which saturated	6 g
Fibre	3 g
Sodium	680 mg

Nutri-ScoreD

Allergens

Contains: fish, milk, gluten

Storage and reheating

Fridge: up to 2 days
Freezer: yes, up to 2 months

Ingredient substitutions

Catfish fillets

Tilapia fillets: Choose thick fillets for best frying results.
Cod fillets: Slightly firmer texture holds up well to frying.

Buttermilk

Plain yogurt thinned with water: Whisk smoothly before using.

Paprika

Smoked paprika: Adds deeper smoky flavor.

Cayenne

Hot sauce: Reduce liquid slightly if using.

Onion powder

Shallot powder: Milder onion flavor.

Garlic powder

Garlic salt: Adjust seasoning accordingly.