Pan Seared Nuggets

• Create a lighter, healthier version of traditional catfish nuggets without all the batter and breading. Mix cornmeal, paprika, salt and pepper. Coat a non-stick pan with spray cooking oil. Dredge the catfish nuggets through the mixture and then pan-fry on medium-high heat on each side until golden brown. Serve with a light tarter sauce and wedges of lemon. These pan-fried nuggets can also be used for tasty fish tacos. Top tortillas with shredded cabbage, fresh tomato salsa and cooked catfish nuggets. Serve with light sour cream and wedges of fresh lime.

Fish Chowder

• Catfish nuggets can be used in seafood chowder. Saute chopped onions, sliced celery and carrots and finely chopped garlic in a large soup pot. Add chopped potatoes, vegetable broth or fish stock, and simmer until the vegetables are tender. Whisk in milk, seasonings such as parsley, paprika, salt and pepper. Cook for another 10 minutes until the liquid is slightly thickened. Stir in catfish nuggets and simmer until the fish is cooked through and flakes easily with a fork. Grated cheddar cheese can be whisked into the soup before serving.

Tasty Fish Cakes

• To create fish cakes, season the catfish nuggets with salt, pepper and lemon juice. Saute in a pan with olive oil until just cooked through. Let the nuggets cook and then flake with a fork. In a bowl, combine finely chopped celery and onions, a dash of Dijon mustard and mayonnaise. Whisk in an egg and season the mixture with lemon zest, paprika, ground cumin, salt and pepper. Place the mixture in the refrigerator until it is chilled and slightly firm, about 30 minutes. Heat olive oil in a heavy skillet on medium-low heat. Form the fish mixture into small patties and then cook them about 4 minutes on each side, until golden brown. Serve with garlic mayonnaise and a wedge of lemon.

Grilled to Perfection

• Catfish nuggets can be easily grilled on skewers. Create a marinade by mixing lime juice, chili powder, ground cumin, salt and pepper. Place catfish into a glass dish and cover with the marinade. Refrigerate the fish for an hour, turning halfway through. Chop onions into 2-inch wedges. Clean and dry white button mushrooms. Using 12-inch skewers, thread the catfish onto the skewers, alternating with the vegetables. Oil the grill grates to keep the fish from sticking. Grill the skewers over medium-high heat until cooked through, about 8 minutes.