Start by pouring neutral oil into a large Dutch oven until it reaches about 4 inches deep. I recommend using canola or vegetable oil — they have high smoke points and are perfect for frying. Heat the oil over medium heat until it reaches a steady temperature of 360°F. Use a thermometer to check, as temperature is key here!

In a large mixing bowl, whisk together the cornmeal, all-purpose flour, and your seasoning ensemble: salt, black pepper, smoked paprika, garlic powder, lemon pepper, cayenne pepper, and dried thyme. Ensure it’s evenly mixed. This blend is where the magic happens; each nugget will soak up these delicious flavors.

In a medium bowl, whisk together the eggs and hot sauce until well combined. This mixture is your glue, helping the coating stick to the catfish perfectly.

Now, take your catfish pieces — dip about five or six at a time into the egg mixture, making sure they're fully coated. Let any excess egg mixture drip off, and then toss them into the bowl with the cornmeal coating. Give the bowl a gentle shake to ensure the nuggets are covered thoroughly. No one likes a bare nugget!

Carefully lower the coated catfish into the hot oil, being cautious to avoid splashes. Fry them in batches, ensuring not to overcrowd the pot. Fry for about 3-4 minutes, or until they turn golden brown. Keep an eye on the oil temperature; if it goes above 375°F, your catfish bites might burn.

Using a slotted spoon, remove the catfish bites from the oil and allow them to drain on a plate lined with paper towels. This step helps absorb any excess oil. Let the oil reheat back to 360°F before cooking the next batch, so you maintain that perfect crunch.

While the catfish bites are doing their thing, whip up the tartar sauce. In a small bowl, combine the mayonnaise, diced pickles, shallots, capers, fresh dill, Dijon mustard, lemon juice, and a pinch of salt. Stir everything together until it’s beautifully blended. Cover and chill in the refrigerator for about 30 minutes before serving for the best flavor.