- Place catfish pieces into a mixing bowl and sprinkle with thyme leaves; toss to coat. Mix in mustard with your hands. Cover and refrigerate for 8 hours to overnight.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Whisk together flour, salt, black pepper, and baking soda in a large bowl. Dip catfish pieces, one at a time, into flour mixture and shake off excess.
- Working in batches, fry catfish nuggets in hot oil until no longer translucent in the center and outside is golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate. Let oil come back up to temperature between batches.
Editor’s NoteThe nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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