epicurious
Lemon-Pepper Catfish Nuggets With Peperoncini Dip
Making crispy lemon pepper catfish nuggets is a nod to Juneteenth and Black fish-fry food traditions for Nicole Taylor, author of Watermelon & Red Birds.
👥 4 Servings⏱️ Prep & Cook: 55 min👤 Nicole A. Taylor📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pot
- ●dutch oven
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Dip
2
Whisk 1 cup sour cream, ¼ cup buttermilk, and 2 Tbsp. peperoncini brine in a small bowl until smooth. Stir in 2 Tbsp. finely chopped peperoncini, 1 Tbsp. finely chopped chives, ¼ tsp. Diamond Crystal or Morton kosher salt, and ¼ tsp. freshly ground pepper. Cover dip and chill until ready to use. Do Ahead: Dip can be made 1 day ahead. Keep chilled.
sour cream1 cup¼ cup buttermilkbuttermilk1 cup. finely chopped peperoncini, plus 2 Tbsp. brine2 Tbsp. finely chopped chives1 Tbsp
3
Catfish and Assembly
4
Rinse 2 lb. catfish fillets, preferably US–farmed, cut into 1½" pieces; pat dry. Sprinkle all over with 1 tsp. paprika and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Transfer to a large glass or ceramic bowl and pour in 1 cup buttermilk. Cover bowl and chill 15–⏱️ 30 minutes.
. catfish fillets, preferably US–farmed, cut into 1½" pieces2 lb. paprika1 tsp¼ cup buttermilkbuttermilk1 cup
5
Meanwhile, whisk 1 cup rice flour, ½ cup yellow cornmeal, and 6 Tbsp. lemon-pepper seasoning in a shallow bowl to combine.
rice flour1 cup. lemon-pepper seasoning (no salt added), divided8 Tbsp
6
Whisk remaining 2 Tbsp. lemon-pepper seasoning and remaining 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a small bowl to combine. Set lemon-pepper salt aside.
. lemon-pepper seasoning (no salt added), divided8 Tbsp
7
Fit a medium Dutch oven or other heavy pot with thermometer; pour in vegetable oil to come about 1½" up sides (about 8 cups) and heat over medium until thermometer registers 325°. Dredge catfish in rice flour mixture, shaking off excess. Working in 2 batches and returning oil to 325° between batches, fry catfish, turning occasionally, until golden brown and crisp, 5–⏱️ 7 minutes per batch. Transfer fish to a wire rack set inside a rimmed baking sheet and let drain. Immediately sprinkle all over with reserved lemon-pepper salt.
Vegetable oil (for frying; about 8 cups)rice flour1 cup
8
Arrange catfish nuggets and celery sticks on a platter; serve with dip alongside.
Celery sticks (for serving)
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