9 Tasty Catfish Nugget Recipes Kids Will Love

Did you know that nearly 50% of kids reject fish when it’s presented as a fillet, but are more likely to try it when served as bite-sized nuggets?

If you’re tired of mealtime battles, catfish nuggets might be your solution.

These crispy, flavorful bites turn nutritious protein into fun finger food that children actually want to eat.

The nine recipes we’ve gathered transform mild catfish into crunchy, cheesy, and even sweet creations that appeal to young taste buds.

Ready to discover which version will become your family’s new favorite?

Crunchy Cornmeal Catfish Nuggets With Honey Mustard Dipping Sauce

These crispy catfish nuggets are coated in a seasoned cornmeal mixture that kids will love. The bite-sized pieces are perfect for little hands, and the homemade honey mustard dipping sauce adds a touch of sweetness without being overpowering. This recipe transforms catfish into a fun, crunchy meal that even picky eaters will enjoy.

Ingredients:

• 1 pound catfish fillets, cut into 1-inch pieces
• 1 cup yellow cornmeal
• 1/4 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 eggs, beaten
• Vegetable oil for frying
• For the dipping sauce:
• 1/4 cup honey
• 3 tablespoons Dijon mustard
• 1 tablespoon mayonnaise
• 1 teaspoon lemon juice

Instructions:

Step 1: Pat the catfish pieces dry with paper towels to remove excess moisture.

Step 2: In a shallow bowl, combine cornmeal, flour, paprika, garlic powder, onion powder, thyme, salt, and pepper.

Step 3: Place beaten eggs in a separate bowl. Dip each piece of catfish in the egg, then coat thoroughly in the cornmeal mixture.

Step 4: Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (about 1/2 inch deep).

Step 5: Working in batches, carefully place the coated catfish nuggets in the hot oil and fry for 2-3 minutes per side until golden brown and crispy.

Step 6: Remove nuggets using a slotted spoon and place on a plate lined with paper towels to drain excess oil.

Step 7: For the dipping sauce, whisk together honey, Dijon mustard, mayonnaise, and lemon juice in a small bowl until smooth.

Step 8: Serve the warm catfish nuggets with the honey mustard dipping sauce on the side.

Nutrition:

• Calories: 315 per serving
• Protein: 23g
• Carbohydrates: 28g
• Fat: 12g
• Fiber: 2g
• Sodium: 420mg
• Calcium: 40mg
• Iron: 2mg

Baked Parmesan Herb Catfish Bites

These crispy, oven-baked catfish bites are perfect for little hands and growing appetites. The combination of Parmesan cheese and herbs creates a flavorful coating that kids will love, while the baking method keeps them healthier than traditional fried versions. A fun way to introduce children to fish in a familiar nugget form!

Ingredients:

• 1 pound catfish fillets, cut into 1-inch pieces
• 1 cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon black pepper
• 2 large eggs, beaten
• ¼ cup all-purpose flour
• Cooking spray
• 2 tablespoons fresh parsley, chopped (optional)
• Lemon wedges for serving

Instructions:

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Lightly coat with cooking spray.

Step 2: Pat the catfish pieces dry with paper towels to remove excess moisture.

Step 3: Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, beat the eggs. In the third bowl, combine panko breadcrumbs, Parmesan cheese, dried oregano, garlic powder, paprika, and black pepper.

Step 4: Dredge each catfish piece first in flour, shaking off excess, then dip in beaten egg, and finally coat in the Parmesan-herb breadcrumb mixture, pressing gently to adhere.

Step 5: Arrange the breaded catfish pieces on the prepared baking sheet, leaving space between each piece. Lightly spray the tops with cooking spray.

Step 6: Bake for 12-15 minutes until golden brown and the fish flakes easily with a fork, turning halfway through cooking time.

Step 7: Sprinkle with fresh parsley if using and serve immediately with lemon wedges on the side.

Nutrition:

• Calories: 265 per serving
• Protein: 22g
• Fat: 12g
• Carbohydrates: 15g
• Fiber: 1g
• Sodium: 320mg
• Serving size: About 6-7 nuggets

Coconut-Crusted Catfish Nuggets With Sweet Mango Sauce

These crispy coconut-crusted catfish nuggets paired with a tropical sweet mango sauce are perfect for little hands and picky eaters. The natural sweetness of coconut and mango makes this dish irresistible to kids while providing them with healthy protein and nutrients.

This fun finger food transforms dinner time into an exciting experience!

Ingredients:

• 1 pound catfish fillets, cut into 1-inch nuggets
• 1 cup unsweetened shredded coconut
• 1/2 cup panko breadcrumbs
• 2 eggs, beaten
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 2 tablespoons coconut oil (for baking) or vegetable oil (for frying)
• 1 ripe mango, peeled and diced
• 2 tablespoons honey
• 1 tablespoon lime juice
• 1/4 teaspoon ground ginger

Instructions:

Step 1: Preheat your oven to 400°F if baking. Line a baking sheet with parchment paper.

Step 2: Pat the catfish nuggets dry with paper towels.

Step 3: Set up three shallow bowls. In the first bowl, place flour mixed with salt, garlic powder, and paprika. In the second bowl, beat the eggs. In the third bowl, combine shredded coconut and panko breadcrumbs.

Step 4: Dredge each catfish nugget in the seasoned flour, then dip in beaten egg, and finally coat thoroughly in the coconut-panko mixture. Press gently to guarantee coating sticks.

Step 5: For baking: Place the coated nuggets on the prepared baking sheet. Drizzle or brush with coconut oil. Bake for 15-18 minutes until golden brown and fish flakes easily with a fork.

Step 6: For frying: Heat oil in a skillet over medium heat. Cook nuggets for 2-3 minutes per side until golden and crispy.

Step 7: While nuggets are cooking, prepare the mango sauce by blending mango, honey, lime juice, and ginger in a food processor until smooth. Transfer to a small serving bowl.

Step 8: Allow nuggets to cool slightly before serving to children. Serve the nuggets with the sweet mango sauce for dipping.

Nutrition:

• Calories: 285 per serving
• Protein: 22g
• Fat: 16g
• Carbohydrates: 14g
• Fiber: 3g
• Sugar: 7g
• Calcium: 58mg
• Iron: 1.5mg

Air Fryer Lemon Pepper Catfish Poppers

These crispy, zesty catfish poppers are a perfect kid-friendly snack that’s both nutritious and delicious. Made in the air fryer, they require minimal oil while still delivering that satisfying crunch kids love. The bright lemon pepper seasoning gives these bite-sized fish nuggets a flavor that children enjoy without being overpowering.

Ingredients:

• 1 pound catfish fillets, cut into 1-inch pieces
• 1 cup panko breadcrumbs
• 2 eggs, beaten
• 1/4 cup all-purpose flour
• 2 tablespoons lemon pepper seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• Cooking spray
• Fresh lemon wedges for serving

Instructions:

Step 1: Cut the catfish fillets into 1-inch nugget-sized pieces and pat them dry with paper towels.

Step 2: Set up a three-bowl breading station. In the first bowl, place flour. In the second bowl, beat the eggs. In the third bowl, mix panko breadcrumbs, lemon pepper seasoning, garlic powder, and salt.

Step 3: Drizzle olive oil over the breadcrumb mixture and stir to combine. This helps achieve a golden-brown finish.

Step 4: Dredge each catfish piece first in flour, then dip in egg, and finally coat in the seasoned breadcrumb mixture, pressing gently to adhere.

Step 5: Preheat the air fryer to 390°F for 3 minutes. Lightly spray the air fryer basket with cooking spray.

Step 6: Place the breaded catfish pieces in a single layer in the air fryer basket, leaving space between each for air circulation. You may need to cook in batches.

Step 7: Spray the tops of the catfish nuggets lightly with cooking spray and air fry for 8-10 minutes until golden brown and crispy, flipping halfway through.

Step 8: Serve immediately with fresh lemon wedges for squeezing over the top.

Nutrition:

• Calories: 250 per serving
• Protein: 18g
• Carbohydrates: 15g
• Fat: 12g
• Fiber: 1g
• Sodium: 380mg
• Serving size: About 6-8 nuggets

Crispy Southern-Style Buttermilk Catfish Nuggets

These crispy buttermilk catfish nuggets bring authentic Southern flavor to your table in kid-friendly form. The buttermilk soak guarantees tender, flavorful fish while the seasoned cornmeal coating creates that perfect crunch kids love.

These golden nuggets are easy to make and perfect for little hands to dip in their favorite sauce.

Ingredients:

• 1 pound catfish fillets, cut into 1-inch nuggets
• 1 cup buttermilk
• 1 tablespoon hot sauce (optional)
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• Vegetable oil for frying
• Lemon wedges for serving

Instructions:

Step 1: In a medium bowl, combine buttermilk and hot sauce (if using). Add catfish nuggets, making sure they’re completely covered. Let soak for 30 minutes to 1 hour in the refrigerator.

Step 2: In a separate bowl, whisk together cornmeal, flour, paprika, garlic powder, onion powder, oregano, black pepper, and salt.

Step 3: Remove catfish pieces from buttermilk, allowing excess to drip off. Dredge each piece in the cornmeal mixture, pressing gently to coat thoroughly.

Step 4: Heat vegetable oil in a large, heavy skillet to 350°F (about 1/2 inch deep).

Step 5: Carefully place coated catfish nuggets in hot oil without overcrowding. Fry for 2-3 minutes per side until golden brown and crispy.

Step 6: Transfer cooked nuggets to a paper towel-lined plate to drain excess oil.

Step 7: Serve warm with lemon wedges and your child’s favorite dipping sauce like tartar sauce or ketchup.

Nutrition:

• Calories: 280 per serving
• Protein: 22g
• Carbohydrates: 18g
• Fat: 14g
• Fiber: 1g
• Sodium: 320mg
• Serving size: 4-5 nuggets

Kid-Friendly Cheesy Catfish Nuggets With Ranch Dip

These crispy, cheesy catfish nuggets are a perfect way to introduce seafood to your little ones. The crunchy coating combined with mild catfish creates bite-sized pieces that kids love to dip. Paired with a homemade ranch dip, this recipe transforms catfish into a fun, protein-packed meal that even picky eaters will enjoy.

Ingredients:

• 1 pound catfish fillets, cut into 1-inch chunks
• 1 cup all-purpose flour
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 large eggs, beaten
• 2 tablespoons milk
• 1½ cups panko breadcrumbs
• 1 cup shredded cheddar cheese
• Vegetable oil for frying

For the ranch dip:

• ½ cup plain yogurt
• ¼ cup mayonnaise
• 1 tablespoon dried dill
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

Instructions:

Step 1: Pat the catfish chunks dry with paper towels to remove excess moisture.

Step 2: Set up your breading station with three shallow bowls. In the first bowl, combine flour, paprika, garlic powder, onion powder, salt, and pepper. In the second bowl, whisk together eggs and milk. In the third bowl, mix panko breadcrumbs with shredded cheese.

Step 3: Dredge each catfish piece first in the flour mixture, then dip in the egg mixture, and finally coat in the cheesy breadcrumb mixture, pressing gently to adhere.

Step 4: Place the breaded nuggets on a baking sheet and refrigerate for 15 minutes to help the coating set.

Step 5: Meanwhile, prepare the ranch dip by combining all dip ingredients in a small bowl. Whisk until smooth and refrigerate until ready to serve.

Step 6: Heat vegetable oil in a large skillet to 350°F (about 1/2 inch deep).

Step 7: Fry the catfish nuggets in batches for 2-3 minutes per side until golden brown and cooked through (internal temperature of 145°F).

Step 8: Transfer to a paper towel-lined plate to drain excess oil.

Step 9: Serve immediately with the homemade ranch dip.

Nutrition:

• Calories: 320 per serving
• Protein: 25g
• Carbohydrates: 22g
• Fat: 14g
• Fiber: 1g
• Calcium: 180mg
• Iron: 2mg
• Serving size: Approximately 6-7 nuggets with 2 tablespoons of dip

Oven-Baked BBQ Catfish Nuggets

These oven-baked BBQ catfish nuggets are a healthier alternative to fried fish and perfect for picky eaters. The sweet and tangy BBQ coating creates a delicious flavor that kids love, while the crispy exterior gives way to tender, flaky fish inside.

Ingredients:

• 1 pound catfish fillets, cut into 1-inch nuggets
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 eggs, beaten
• 1/2 cup milk
• 1/2 cup BBQ sauce (store-bought or homemade)
• 1 tablespoon honey
• Cooking spray

Instructions:

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Spray with cooking spray.

Step 2: In a shallow bowl, combine cornmeal, flour, paprika, garlic powder, onion powder, black pepper, and salt. Mix well.

Step 3: In another bowl, whisk together eggs and milk to create an egg wash.

Step 4: Dip each catfish nugget into the egg wash, then coat thoroughly in the cornmeal mixture. Place on the prepared baking sheet, leaving space between each nugget.

Step 5: Lightly spray the tops of the nuggets with cooking spray to help them crisp up in the oven.

Step 6: Bake for 10 minutes, then flip the nuggets and bake for another 5-7 minutes until golden brown and crispy.

Step 7: In a small bowl, mix the BBQ sauce with honey until well combined.

Step 8: During the last 2 minutes of baking, brush each nugget with the BBQ-honey mixture.

Step 9: Remove from oven and let cool for 5 minutes before serving.

Nutrition:

• Calories: 280 per serving
• Protein: 18g
• Carbohydrates: 32g
• Fat: 9g
• Fiber: 2g
• Sodium: 420mg
• Serving Size: About 5-6 nuggets

Taco-Seasoned Catfish Bites With Avocado Cream

These crispy taco-seasoned catfish nuggets are a crowd-pleaser for kids who might typically be hesitant about seafood. The mild catfish gets transformed with a flavorful taco seasoning coating, while the cool avocado cream provides the perfect dipping companion.

This fun finger food combines nutrition and taste in a kid-approved package.

Ingredients:

• 1 pound catfish fillets, cut into 1-inch nuggets
• 1 cup cornmeal
• 2 tablespoons taco seasoning (store-bought or homemade)
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 eggs, beaten
• Vegetable oil for frying
• 2 ripe avocados
• ¼ cup plain yogurt
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

Step 1: Pat the catfish nuggets dry with paper towels to remove excess moisture.

Step 2: In a shallow bowl, mix together cornmeal, taco seasoning, garlic powder, salt, and pepper.

Step 3: Dip each catfish piece into beaten eggs, then coat thoroughly in the cornmeal mixture.

Step 4: Heat about ½ inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.

Step 5: Fry the catfish nuggets in batches for 2-3 minutes per side until golden brown and crispy.

Don’t overcrowd the pan.

Step 6: Remove nuggets and place on a paper towel-lined plate to drain excess oil.

Step 7: For the avocado cream, blend avocados, yogurt, lime juice, cilantro, salt and pepper in a food processor until smooth.

Step 8: Serve the catfish nuggets immediately with the avocado cream dipping sauce on the side.

Nutrition:

• Calories: 310 per serving
• Protein: 22g
• Fat: 18g (mostly healthy fats from avocado)
• Carbohydrates: 16g
• Fiber: 5g
• Sodium: 410mg
• Calcium: 6% daily value
• Iron: 8% daily value

Asian-Inspired Sweet and Sour Catfish Nuggets

These crispy catfish nuggets coated in a tangy sweet and sour sauce are perfect for kids who enjoy Asian flavors. The nuggets are bite-sized, making them easy for little hands to grab, and the sweet and sour sauce offers a delicious balance that most children love.

This dish pairs wonderfully with steamed rice or vegetables for a complete meal.

Ingredients:

• 1 pound catfish fillets, cut into 1-inch nuggets
• 1 cup cornstarch, divided
• 2 eggs, beaten
• 1 tablespoon garlic powder
• 1 teaspoon ground ginger
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Vegetable oil for frying
• ½ cup pineapple juice
• 3 tablespoons rice vinegar
• 3 tablespoons brown sugar
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch (for sauce)
• 2 tablespoons water
• ½ cup diced pineapple
• ½ bell pepper, diced
• 2 green onions, sliced

Instructions:

Step 1: Pat the catfish nuggets dry with paper towels.

Step 2: In a shallow bowl, mix ¾ cup cornstarch with garlic powder, ground ginger, salt, and pepper.

Step 3: Place the beaten eggs in a separate bowl and the remaining ¼ cup cornstarch in another bowl.

Step 4: Dredge each catfish nugget first in cornstarch, then dip in beaten egg, and finally coat with the seasoned cornstarch mixture.

Step 5: Heat vegetable oil in a deep pan to 350°F (175°C).

Step 6: Fry the coated nuggets in batches for 3-4 minutes until golden brown and crispy. Transfer to a paper towel-lined plate.

Step 7: For the sweet and sour sauce, combine pineapple juice, rice vinegar, brown sugar, ketchup, and soy sauce in a saucepan over medium heat.

Step 8: Mix 1 teaspoon cornstarch with 2 tablespoons water to make a slurry, then stir into the sauce mixture.

Step 9: Bring to a simmer until the sauce thickens, about 2-3 minutes.

Step 10: Add the diced pineapple and bell pepper to the sauce and cook for another minute.

Step 11: Pour the sauce over the catfish nuggets or serve it on the side for dipping.

Step 12: Garnish with sliced green onions and serve immediately.

Nutrition:

• Calories: 285 per serving
• Protein: 18g
• Carbohydrates: 32g
• Fat: 9g
• Fiber: 1g
• Sugar: 12g
• Sodium: 420mg
• Serving size: approximately 6-8 nuggets

Final Thoughts

You’ll have the MOST AMAZING fish nights ever with these catfish nuggets!

Even your pickiest eaters will transform into seafood superfans after one bite.

They’re so fun to dip, so yummy to crunch, and secretly packed with brain-boosting nutrition.

Don’t wait another minute—grab those aprons and get cooking!

These tasty treasures aren’t just dinner; they’re the beginning of a lifetime of healthy eating adventures!