Baked Catfish Nuggets
The panko coating in this Oven Baked Catfish Nuggets recipe is light, resulting in nuggets that are delicately crisp and incredibly tender, practically melting in your mouth!
Servings: 4 Servings
Calories: 339kcal
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.
Notes
To make a simple tartar sauce: Mix ⅓ cup mayonnaise with 1 to 2 teaspoons of dill relish and a splash of lemon juice. Let it sit in the refrigerator while the nuggets bake.
Make ahead: Mix the coating in advance and refrigerate until ready to coat the nuggets.
Storage: Refrigerate leftovers in a covered container and use within 1 to 2 days.
Air fryer: Air fry at 400°F for 10 to 15 minutes using the same coating process.
Nutrition
Calories: 339kcal | Carbohydrates: 21g | Protein: 32g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 99mg | Sodium: 570mg | Potassium: 682mg | Fiber: 1g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg