Catfish Nugget & Tater Skillet

Crispy fried catfish nuggets piled high over smoky roasted potatoes and jalapeños, smothered in melted cheese and loaded with bacon, chili crunch, chile lime pork rinds, honey drizzle, and a tangy jalapeño ranch — all served hot in a sizzling mini cast iron skillet.

It’s Southern boldness stacked and skillet-seared to perfection.

Yield: 5 mini skillets
Prep Time: 45 minutes
Cook Time: 30-40 minutes
Special Equipment: Mini cast iron skillets, deep fryer or heavy-bottomed pot, wire rack, baking sheet, meat thermometer

Ingredients

• 4½ tsp Fiesta Smoky Swine Seasoning

• 4½ tsp orange pepper seasoning

• 3 tsp garlic powder

• 3 tsp onion powder

• 1½ tsp chipotle powder

• 1 tbsp chimichurri seasoning mix

• 1 cup buttermilk

• 2-3 tbsp Texas Pete’s hot sauce

• 1 cup fine cornmeal

• ½ cup all-purpose flour

• ¼ cup cornstarch

• 2 lbs small gold potatoes, sliced ¼” thick

• 3-4 jalapeños, sliced

• 2 tbsp olive oil

• 2 lbs catfish fillets, cut into 1½–2” nuggets

• Shredded quesadilla, Oaxaca, or Monterey Jack cheese

• Crumbled bacon

• Fly By Jing Chengdu Crunch

• Crushed chile lime pork rinds

• Honey

• Tangy jalapeño ranch blend ranch with lime juice + pickled jalapeños

Directions

1. Prepare the Bold Seasoning Blend: In a small bowl, combine Fiesta Smoky Swine, orange pepper seasoning, garlic powder, onion powder, smoked paprika, chipotle powder, and chimichurri seasoning mix. Mix well and store airtight. This blend will be used throughout the recipe.

2. Marinate the Catfish: In a medium bowl, whisk together the buttermilk, Texas Pete’s hot sauce, and 1 tablespoon of the prepared Bold Seasoning Blend. Add the catfish nuggets, ensuring they are fully submerged. Cover and refrigerate for 30 minutes to 2 hours.

3. Prepare the Crispy Nuggets: In a shallow dish, combine the fine cornmeal, all-purpose flour, cornstarch, and 2 tablespoons of the Bold Seasoning Blend. Mix thoroughly. Remove the catfish nuggets from the buttermilk soak, allowing any excess to drip off. Toss the nuggets in the crispy dredge, pressing firmly to ensure an even and thorough coating. Place the coated nuggets on a wire rack and let them rest for 5–10 minutes before frying. This helps the coating adhere better.

4. Roast the Potatoes & Jalapeños: Preheat your oven to 425°F. In a large bowl, toss the sliced gold potatoes and jalapeños with olive oil and 2 tablespoons of the Bold Seasoning Blend. Spread them in a single layer on a baking sheet. Roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized.

5. Fry the Catfish Nuggets: While the potatoes are roasting, heat oil in a deep fryer or heavy-bottomed pot to 350–365°F. Fry the catfish nuggets in batches for 2½–3 minutes, or until they are golden brown and float to the surface. Drain the fried nuggets on a wire rack or paper towels. While still hot,sprinkle them with a little extra Bold Seasoning Blend for an extra kick of flavor.

6. Assemble the Skillets: Pre-warm your mini cast iron skillets in the oven at 350°F while you are frying the catfish. Once the catfish is done, layer each pre-warmed skillet with the roasted potatoes and jalapeños. Top generously with shredded cheese. Return the skillets to the oven at 375–400°F for 2–4 minutes, or broil for 1–2 minutes, until the cheese is melted and bubbly.

7. Finish and Serve: Carefully remove the hot skillets from the oven. Add a generous layer of the crispy catfish nuggets. Sprinkle with crumbled bacon and a spoonful of Fly By Jing Chengdu Crunch. Add a sprinkle of crushed chile lime pork rinds. Drizzle generously with honey and finish with a dollop of tangy jalapeño ranch. Serve immediately in the mini skillets on wooden trivets or boards. Enjoy your hot, crunchy, bold, and totally unforgettable creation!