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Plate of fried catfish nugget crostini topped with remoulade sauce and pickle slices, garnished with lemon and fresh oregano

Fried Catfish Nugget Crostini with Rémoulade

Crispy catfish nuggets on garlic-rubbed crostini with rémoulade sauce. An easy, crowd-pleasing appetizer for game day or hosting.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Appetizer
Servings 12 crostini

Ingredients
  

Catfish Nuggets

  • 1 pound catfish fillets cut into 2-inch pieces
  • 3/4 cup seasoned fish fry coating
  • cooking spray

Crostini

  • 12 slices baguette about 1/2 inch thick
  • 1-2 tablespoons olive oil
  • 1 clove garlic halved
  • salt to taste
  • store-bought rémoulade sauce for topping
  • lemon wedges and sliced pickles for garnish, optional

Instructions
 

  • Preheat the oven to 375°F. Arrange the baguette slices on a baking sheet, brush with olive oil, and sprinkle with salt.
  • Bake for about 10 minutes, until golden and crisp. Rub the warm crostini with the cut side of the garlic clove.
  • Rinse the catfish and pat it dry. Coat the pieces in the seasoned fish fry coating.
  • Heat the air fryer to 400°F. Spray the basket and the catfish with cooking spray. Cook for 8 minutes, flip, spray again, and cook for 4 more minutes, until golden and cooked through.
  • Spread or drizzle rémoulade on each crostini and top with a catfish nugget.
  • Garnish with lemon and pickles, if you like, and serve warm.