Air Fried Catfish Nuggets with Greek Yogurt Remoulade
These catfish nuggets can also be made in the oven, but they won't come out quite as crispy. To bake them, set a wire rack over a baking sheet. Coast the rack with cooking spray, then arrange the breaded catfish on it in a single layer. Bake at 400ºF for 20 minutes, turning halfway though.
- 2 cups water
- 2 tablespoons kosher salt
- 1 pound fresh catfish nuggets
- ½ cup pecans
- ½ cup paleo flour I use Bob's Red Mill
- 1 Tablespoon Cajun seasoning
- 1 egg
- 2-3 dashes Tabasco sauce
For the Remoulade:
- 1 cup fat free Greek yogurt
- 2 Tablespoons Dijon mustard
- 2 Tablespoons sweet paprika
- 2 teaspoons prepared horseradish
- 1 teaspoon Cajun seasoning
- 1 teaspoon pickle juice
Combine the water and salt in a large bowl; stir until dissolved. Add the catfish. Cover and refrigerate for at least 20 minutes, up to overnight. Rinse the fish with clean water and pat dry.
While the fish soaks, prepare the remoulade by mixing all ingredients together in a small bowl until smooth. Refrigerate until ready to serve.
Heat your air fryer to 400ºF.
Add the flour and pecans to a blender. Blend 15-20 seconds, or until the pecans are pulverized and look like coarse crumbs. Pour the mixture into a shallow dish.
Break the egg into a second dish. Add a few dashes of Tabasco and whisk until combined.
Working one piece at a time, coat each piece of fish with egg then dredge through the flour mixture to coat well.
If desired to extra crispness and browning, lightly spray each piece of fish with olive or coconut oil.
Working in batches as needed, add the fish to the basket of your air fryer in a single layer. Cook for 6-8 minutes, turning halfway through.
Serve the catfish nuggets with remoulade sauce for dipping.
Calories: 333kcal | Protein: 26g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 97mg | Sodium: 818mg | Fiber: 3g | Sugar: 5g