Lemon-Pepper Catfish Nuggets With Peperoncini Dip
In the mid- to late-1990s, American Deli was a Friday night destination for college students of Atlanta University Center, the largest and oldest consortium of Historically Black Colleges and Universities in the US. Lemon-pepper chicken wings were rising in popularity and American Deli served them up straight out of the fryer and inexpensively. At the same time, for many Black Americans, the Friday fish fry was (and continues to be) a tradition that centers fresh catch and community. This recipe celebrates both of these popular culinary traditions, borrowing the flavors of one with the historic significance of another. Hunks of catfish get a buttermilk soak before being dredged in lemon-pepper-seasoned rice flour and cornmeal, making this dish both gluten-free and extra crispy. The golden nuggets get a final sprinkling of salted lemon pepper right after frying. Crunchy celery sticks and a creamy sauce featuring spicy peperoncini (and a bit of its brine) provide cooling relief. Take note: Some store-bought lemon-pepper seasonings have more salt and not enough citrus flavor; look for a seasoning with no added salt for this recipe so you have more seasoning control. These irresistible nuggets would be as welcome in your Friday happy hour rotation as they would at your next leisurely Juneteenth gathering.
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What you’ll need
Deep-Fry Thermometer
$15 At Amazon
Dutch Oven
$100 $94 At Amazon
Chef’s Knife
$115 At Hedley & Bennett
New Star Foodservice Measuring Cups and Spoons Set
$12 At Amazon
Whisk
$12 $10 At Amazon
Large Bowl
$25 At Amazon
Wire Cooling Rack
$17 At Bon Appétit Market
Rimmed Baking Sheet
$28 At Amazon
Recipe information
Total Time
55 minutes (plus chilling)
Yield
4–6 servings
Ingredients
Dip
Catfish and Assembly
Special Equipment
Preparation
Dip
Step 1
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.
Catfish and Assembly
Step 2
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.
Step 3
Meanwhile, whisk 1 cup rice flour, ½ cup yellow cornmeal, and 6 Tbsp. lemon-pepper seasoning in a shallow bowl to combine.
Step 4
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.
Step 5
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.
Step 6
Arrange catfish nuggets and celery sticks on a platter; serve with dip alongside.
