This post may contain affiliate links.
Air Fryer Catfish Nuggets are the crispy, cornmeal crusted, cajun spiced bites that taste deep fried but use barely any oil, and they hit the table in 15 minutes flat. I started making these on busy weeknights when the kids wanted something crunchy and I wanted to skip the messy fryer, and they vanish off the plate every time. If you love quick crispy seafood, you will also love our classic southern fried catfish.
A simple buttermilk and cornmeal breading crisps up beautifully in the air fryer, giving you golden, crunchy catfish nuggets without a pot of hot oil.
Air Fryer Catfish Nuggets Quick Look
- 🕐 Prep Time: 10 minutes
- 🍴 Cook Time: 5 minutes
- ⏳ Total Time: 15 minutes
- 🍽 Serving: 4 servings
- ⚡ Calories: 255kcal
- 🌶 Flavor Profile: Crispy cornmeal crust, cajun spiced
- ✋ Difficulty: Easy, a quick air fryer dinner like our air fryer buffalo chicken tenders
Quick Answer
To make Air Fryer Catfish Nuggets, set up a buttermilk and egg wash in one bowl and a seasoned cornmeal and flour mixture in another. Dredge each catfish piece in the cornmeal, then the egg, then the cornmeal again. Spray the air fryer basket, add the nuggets in a single layer, spray the tops, and air fry at 390 degrees F for about 5 minutes, flipping halfway, until they reach 145 degrees F.
Jump to:
- Air Fryer Catfish Nuggets Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Air Fryer Catfish Nuggets
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Air Fryer Catfish Nuggets FAQs
- Other Recommended Seafood Recipes
- Air Fryer Crispy Catfish Nuggets Recipe
Why This Recipe Works
Click to see the technique science
- The air fryer crisps without deep frying. Hot circulating air gives a crunchy crust with just a spritz of oil.
- Cornmeal is the secret to crunch. It fries up crispier and grittier than flour alone.
- Double dredging locks on the coating. Cornmeal, then egg, then cornmeal builds a thick, craggy crust.
- Cajun seasoning brings the flavor. It adds warmth and a little kick with no extra steps.
- Spraying both sides matters. A light oil coat helps the breading turn golden brown.
Why You’ll Love This Recipe
- Crispy fried texture with barely any oil, ready in 15 minutes.
- Naturally kid friendly nuggets the whole family devours.
- Great for busy weeknights, like our air fryer buffalo chicken tenders.
Key Ingredients
- Catfish: Mild, flaky white fish cut into bite size nuggets.
- Cornmeal: The key to that signature crispy, gritty crust.
- Buttermilk and egg: The wash that helps the coating cling.
- All purpose flour: Blended with the cornmeal for structure.
- Cajun seasoning: The warm, zesty spice blend, like in our classic southern fried catfish.
See recipe card for exact quantities.
Variations and Substitutions
- Different fish: Works with cod, tilapia, or whiting.
- Make it spicier: Add cayenne or extra cajun seasoning.
- Gluten free: Use a gluten free flour blend.
- Fry or bake: Deep fry or bake at 425 degrees F if you prefer.
- More crispy seafood: Try our copycat Captain D’s battered fish.
How to Make Air Fryer Catfish Nuggets
- Preheat the air fryer to 390 degrees F. Whisk the buttermilk and egg in one bowl, and combine the cornmeal, flour, cajun seasoning, salt, and pepper in another.
- Dredge each catfish nugget in the cornmeal mixture first.
- Dip the nugget into the buttermilk egg mixture, letting the excess drip off.
- Dredge it again in the cornmeal mixture for a thick crust, then set aside on a plate. Repeat with all the nuggets.
- Spray the basket and the nuggets with olive oil, then air fry in a single layer for about 5 minutes, flipping halfway, until they reach 145 degrees F. Cook in batches.
Recipe Tips & Tricks
- Cut the catfish into even 1 inch pieces so they cook at the same rate.
- Let the excess egg drip off so the final cornmeal coat sticks.
- Do not crowd the basket; cook in batches for maximum crisp.
- Spray both sides with oil for golden, even color.
- Flip halfway through for even browning.
- Pull them at 145 degrees F so the fish stays moist.
Serving Ideas and Suggestions
Serve these Air Fryer Catfish Nuggets hot and crispy with coleslaw, fries or hush puppies, and a dipping sauce like tartar or remoulade. They make a fun appetizer or an easy main course for a Southern style fish fry at home.
Round out a seafood spread with our cod piccata or an Asian glazed Chilean sea bass for something a little fancier alongside the crispy nuggets.
Store leftovers in an airtight container in the fridge and reheat them in the air fryer to crisp them right back up. They are just as crave worthy the next day, much like our copycat Captain D’s battered fish.
Air Fryer Catfish Nuggets FAQs
Yes. While Air Fryer Catfish Nuggets use barely any oil, you can deep fry the same breaded nuggets in 350 degree F oil until golden, or bake them at 425 degrees F on a greased sheet tray, flipping halfway.
Catfish is classic, but you can make Air Fryer Catfish Nuggets style bites with cod, tilapia, whiting, or any firm white fish cut into 1 inch pieces. Cooking time stays about the same.
Cornmeal is the secret to the signature crunch of Air Fryer Catfish Nuggets. It crisps up grittier and crunchier than flour alone, giving that classic Southern fried fish texture without deep frying.
To keep Air Fryer Catfish Nuggets crispy, do not crowd the basket, spray both sides with oil, and serve them right away. Cooking in a single layer lets the hot air crisp every side.
Air Fryer Catfish Nuggets are great with coleslaw, fries, hush puppies, and a dipping sauce like tartar or remoulade. They work as a fun appetizer or a quick main course.
Store leftover Air Fryer Catfish Nuggets in an airtight container in the fridge for up to 3 days. Reheat them in the air fryer at 350 degrees F for a few minutes to crisp them back up.
Other Recommended Seafood Recipes
If you make these Air Fryer Catfish Nuggets, please leave a star rating and a comment below. I love hearing how they turned out, and it helps other readers find the recipe too!
Air Fryer Crispy Catfish Nuggets Recipe
Equipment
Ingredients
- 1/3 cup buttermilk
- 1 large egg
- 1/2 cup cornmeal
- 1/3 cup all-purpose flour
- 1 Tablespoon cajun seasoning
- Salt to taste if needed
- 1/4 teaspoon pepper
- 1 pound catfish cut into 1″ pieces
Instructions
- Preheat your air fryer to 390°F.
- In a shallow bowl, combine the buttermilk and egg.1/3 cup buttermilk, 1 large egg
- In a second shallow bowl, combine the cornmeal, all-purpose flour, cajun seasoning, salt, and pepper until completely mixed.1/2 cup cornmeal, 1/3 cup all-purpose flour, 1 Tablespoon cajun seasoning, Salt to taste, 1/4 teaspoon pepper
- Dredge each catfish nugget in the cornmeal mixture, then the egg mixture (allow the excess egg to drip off), then again in the cornmeal mixture.1 pound catfish
- Set the breaded catfish nuggets aside on a clean plate.
- Once all catfish nuggets are breaded, spray the air fryer basket with olive oil spray. Place some of the nuggets into the basket and spray the top with more olive oil; you will have to cook in batches. (The batches will depend on the size of your air fryer.)
- Cook for 5 minutes, flipping the nuggets at the halfway point. They are done when an internal temperature reaches at least 145°F.
Notes
- Preheat the Air Fryer: Make sure your air fryer is preheated to ensure the nuggets cook evenly and get crispy.
- Don’t Overcrowd: Cook the nuggets in batches to avoid overcrowding the air fryer basket, which helps them cook evenly.
- Use Parchment Paper: Place a piece of parchment paper in the air fryer basket to prevent sticking if desired.
- Adjust Seasoning: Taste the Cajun seasoning before adding salt, as some blends can be quite salty.
- Try Different Dips: Serve the nuggets with different dips like tartar sauce, ranch, or spicy mayo for variety.
- Keep Warm: If making large batches, keep cooked nuggets warm in a 170°F or lower oven while you finish cooking the rest.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
Thank you for sharing.
For the previous commenter, I used this to make the Cajun spice. I only added a 1/4 tsp of Cayenne Pepper because we don’t like much spice. Though you can always add all of it.
It was an easy recipe, and the catfish turned out perfectly: crispy on the outside, juicy and tender within. I live in mexico, where its impossible to find buttermilk, so I appreciate the sour cream tip. I just wish you had included quantities for other spices to use. Cajun seasoning is also impossible to find here. But I truly loved the result, and will make again.