4 Ingredient Low Carb Air Fryer Catfish Nuggets
Servings: 3
Ingredients
1 pound frozen raw catfish nuggets (do not thaw)
1 1/2 tablespoons olive oil
1 1/4 teaspoons kosher salt
1 teaspoon smoked paprika (or regular paprika)
Directions
Place the air fryer basket on the counter and spread the frozen raw catfish nuggets in a single layer inside the basket. The nuggets can touch a little, but avoid piling them on top of each other so they crisp instead of steam.
Drizzle the olive oil evenly over the frozen nuggets right in the basket. Use clean hands or a spoon to gently toss and turn the pieces so they all get a light, glossy coating of oil.
Sprinkle the kosher salt and smoked paprika evenly over the oiled catfish nuggets. Toss again or flip the nuggets so the seasoning touches as many surfaces as possible, then spread them back into a single layer.
Slide the basket into the air fryer. Set the temperature to 390°F (200°C) and cook the catfish nuggets for 10 minutes.
After 10 minutes, pull out the basket and carefully shake it or use tongs to flip the nuggets so they brown on all sides. Return the basket to the air fryer and cook for another 6–8 minutes, or until the nuggets are deep golden in spots, crispy on the edges, and the fish flakes easily with a fork.
Check doneness by cutting into the thickest nugget; the fish should be opaque and reach at least 145°F (63°C) in the center when tested with a food thermometer. If needed, cook 2–3 minutes longer, checking often so they don’t overcook.
When done, let the catfish rest in the warm basket for 2–3 minutes to finish cooking gently and to set the crust. Serve hot, straight from the basket, with your favorite low carb sides and a squeeze of lemon if you like (lemon is optional and not counted among the four main ingredients).
