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Fish Nuggets
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Fish Nuggets

Fish Nuggets are larger than traditional nuggets. More to enjoy! Crisp outside. Moist and flaky inside. Delicious and easy to make.  Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Main Dish
Cuisine: American
Servings: 8 nuggets


  • 4 each fish fillets catfish, tilipia or whiting
  • salt to taste
  • coarse ground black pepper to taste
  • 2 cups cornmeal mix (white or yellow) I used white.
  • 2 tablespoons self-rising flour, sifted
  • vegetable oil for frying
  • 2 tablespoons shortening
  • 10 each fresh lemon slices (optional)


  • This recipe calls for 4 fillets.  Use catfish, tilapia or whiting. Check each fillet for bones. Discard whatever you find.  
  • Thoroughly rinse fillets in warm water.  Pat dry with paper towels.  Slice each fillet into 2 or 3 pieces.  Number of slices will depend on length.
  • Sprinkle both sides with preferred amounts of salt and coarse ground black pepper.  If preferred, add your favorite seasonings.  
  • In a medium bowl, combine one large egg and 2 cups buttermilk.  Whisk together until well combined.  Arrange fish nuggets in a single layer.  Buttermilk should cover the tops. Place lid or foil over bowl. Soak 10 minutes.
  • While fish is soaking, prepare the breading. In medium bowl, combine 2 cups of white or yellow cornmeal mix (I used white), 2 tablespoons of self-rising flour (sifted), 2 teaspoons of coarse ground black pepper, and 1/2 teaspoon of salt.  Whisk together until well combined.
  • Drain buttermilk from each fillet. Do not rinse. Immediately place each fillet into the cornmeal-flour mixture. Dredge until thoroughly coated on both sides. Set aside.
  • In a large skillet, pour in vegetable oil until 3/4 full.  Add 3 tablespoons of shortening (for crispness). Warm over low heat until sizzling hot (but not smoking). Drop a small amount of wet cornmeal batter into the oil. If it quickly sizzles and turns brown, the oil is hot enough.
  • Add the battered fish fillets in a single layer. If necessary, fry in two separate batches (see note below).
  • Fry over medium heat for 4 minutes. Flip over and continue frying until golden brown (3 to 4 more minutes). Cooking time will depend on thickness of each fillet.
  • Drain on paper towels. 
  • Serve hot. Garnish with lemon slices (optional).
  • NOTE: Fry second batch in a clean skillet with fresh HOT oil and shortening.