Recipe courtesy of Christa Tomlin

Hushpuppy-Battered Catfish Nuggets with Spicy Tartar Sauce

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  • Level: Easy
  • Total: 43 min
  • Prep: 30 min
  • Inactive: 5 min
  • Cook: 8 min
  • Yield: 4 servings
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One 8-ounce package hushpuppy mix

1/2 cup milk

1/2 cup water

1 large egg, beaten

1 tablespoon sliced pickled jalapeno peppers, minced

1 tablespoon hot pepper sauce

1/2 teaspoon cayenne

Vegetable oil, for frying

1 1/4 pounds catfish fillets (about 4 fillets)

1 cup all-purpose flour

Spicy Tartar Sauce, recipe follows

Spicy Tartar Sauce:

1 cup mayonnaise

1 tablespoon sliced pickled jalapeno peppers, finely minced

1 tablespoon finely minced onion

1 garlic clove, finely minced

1 teaspoon hot pepper sauce

1/2 teaspoon lemon juice

1/4 teaspoon chili powder

1 pinch salt


  1. In a medium bowl, stir together hushpuppy mix, milk, water, egg, jalapenos, hot pepper sauce and cayenne; let stand 5 minutes.
  2. Pour oil to a depth of 1/2 inch in a large deep skillet; heat oil to 350 degrees F.
  3. Pat catfish fillets dry with paper towels, and cut into bite-size pieces. Dredge catfish pieces in flour, and then dip in hushpuppy batter mixture. Drop catfish pieces into hot oil, and fry, in batches, 3 to 4 minutes on each side or until golden. Serve with Spicy Tartar Sauce.

Spicy Tartar Sauce:

Yield: 1 cup
  1. Stir together all ingredients in a medium bowl. Cover and chill until ready to serve.

Cook’s Note

A garlic press works great for finely mincing the pickled jalapeno peppers.