When I first made these Baked Catfish Nuggets, I was thinking about finger foods for the kids. What I didn't expect was how much my husband and I would love them too. A simple garlic-seasoned panko coating gives the catfish a light, crispy bite without the mess of frying, and dinner is ready in about 30 minutes. Perfect for busy weeknights when you need something fast that everyone at the table will be happy about.
Why We Love These Catfish Nuggets
- Healthier than fried. You get all the crispy, golden satisfaction without the grease since they are baked, not fried.
- The whole family loves them. My kids would go wild for anything they can dip, and these are perfect with ranch or tartar sauce. My husband is a honey mustard guy and says these are his favorite thing to dip in it.
- More versatile than you'd think. Serve them as a fun appetizer, a kid-friendly dinner, or a lighter meal for the adults at the table.
Ingredients to make Baked Catfish Nuggets
- Catfish Filets - Cut into 1 to 1½-inch pieces so they cook evenly and are easy to pick up and dip.
- Panko Crumbs - Panko is coarser than regular breadcrumbs, which is what gives these nuggets that light, crispy outer coating.
- Bread Crumbs - Regular breadcrumbs cling to the fish better than panko alone, so using both gives you the best of both worlds. Good adhesion and a crispy finish.
- Canola Oil - A little oil mixed into the coating helps everything bind together, which means the breading actually stays on the fish and crisps up nicely in the oven instead of falling off.
- Garlic Powder - A simple, family-friendly seasoning that gives these nuggets just enough flavor without being overpowering.
- Salt and Black Pepper - Season to taste.
- Nonstick Cooking Spray - A light spray on top of the nuggets before baking helps the coating brown evenly without drying out.
How to cook Catfish Nuggets
Preheat the oven to 400 degrees F.
Pat the catfish filets dry with paper towels to remove any excess moisture. This helps the coating stick. Then cut the catfish into 1 to 1½-inch bite-sized pieces.
In a medium bowl or zip-loc bag, combine the panko, bread crumbs, garlic powder, salt, pepper, and half of the canola oil. Mix until well combined.
Drizzle the remaining canola oil onto a baking sheet, spreading it evenly across the pan.
Dip the catfish pieces into the panko mixture, or add a few pieces at a time to the zip-loc bag and shake until coated - shake and bake style!
Arrange the coated nuggets in a single layer on the baking sheet. Don't overcrowd the pan or the nuggets will steam instead of crisp up. Lightly spray the tops with nonstick cooking spray.
Bake for 10 minutes, then flip the nuggets and continue baking for another 2 to 5 minutes, until the coating is golden brown and the catfish is fork-tender.
The Baked Catfish Nuggets will turn golden brown and slightly crispy.
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What to serve with this catfish recipe
How to make a simple tartar sauce
These catfish nuggets are excellent with tartar sauce. I typically whip up a simple homemade tartar sauce using mayonnaise (about ⅓ of a cup), a splash of lemon juice (if I have it available) and dill relish (a teaspoon or more if you like). Mix the tartar sauce ingredients together and let it set in the refrigerator while you make the catfish nuggets.
Baked Catfish Nuggets FAQs
I don't recommend assembling these ahead of time, the coating softens as it sits and you won't get that crispy finish. What you can do is mix the coating ahead of time and keep it in the refrigerator until you're ready to coat and bake.
Store leftovers in a covered container in the refrigerator and use within 1 to 2 days. For best results, reheat in the oven or air fryer to help the coating crisp back up. Keep a close eye them so they don't overcook and dry out.
Yes! Use the same coating process, then air fry at 400 degrees F for 10 to 15 minutes. Keep an eye on them toward the end since air fryers can vary.
Absolutely, just make sure to fully thaw the catfish first and pat it dry with paper towels before coating. The drying step is important either way, but especially with frozen fish which tends to hold more moisture.
Other seafood recipes
Mom Tip
Kids love finger foods, and these Baked Catfish Nuggets are a perfect choice to add to your dinner rotation. You might also want to try ranch dressing as a dipping sauce for the little ones.
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Complete Recipe
Baked Catfish Nuggets
Ingredients
- 1 ½ pounds Catfish Filets cut into 1-inch squares
- ⅔ cup Panko
- ⅔ cup Bread Crumbs
- 2 teaspoons Garlic Powder
- 2 tablespoons Canola Oil divided
- ½ teaspoon Salt more or less to taste
- ¼ teaspoon Pepper more or less to taste
- Non-stick cooking spray
Instructions
- Preheat the oven to 400 degrees.
- Cut the catfish into bite-size pieces. About 1 to 1 ½-inch squares.
- In a bowl or a Zip-loc bag, mix together the panko, bread crumbs, garlic powder, salt, pepper, and half of the canola oil. Mix well.
- Drizzle the remaining canola oil onto a baking sheet.
- Dip the catfish bites into the panko mixture, or place a few pieces at a time in the Zip-loc bag and shake. (shake and bake style!)
- Place the catfish nuggets on the baking sheet in a single layer. Make sure to not overcrowd the pan.
- Spray the tops lightly with the non-stick spray.
- Place the baking sheet in the oven. Bake for 10 minutes. Turn the catfish nuggets over and continue to bake for another 2 - 5 minutes.
- The nuggets are done when they are fork-tender.
Shawn says
Wonderful an easy thanks