I really don’t have an established recipe for catfish but there are a few things I like to do. First cut your fillets into 2” nuggets then soak in buttermilk, salt and pepper. This will enhance the flavor of the catfish and reduce the fishy taste.
Next crush some chiccarones (pork rinds). Mix with almond meal/flour and Cajun seasoning. We like Comeaux that we picked up in Louisiana.
Get your deep fryer ready by putting oil in it to the appropriate line and heating until a drop of water pops.
Now take each nugget out of the buttermilk and cover with the dry mixture and place in the deep fryer basket. You will have to do this in batches. When they are brown and have risen to the top of the oil remove and place on a paper towel lined cookie sheet. Make sure to sprinkle with salt immediately after removing from the oil.
I always like tartar sauce with my catfish nuggets and it is very easy to make. You’ll need at least mayonnaise, mustard and pickles (we prefer dill but if you have sweet pickles or relish you can use that). I also added some pimientos this time. I don’t measure anything when I make this but you want about 1 cup of mayonnaise, 1 tablespoon of mustard and ¼ cup finely chopped pickles. Mix well and voila – tartar sauce.