Description
Crispy and spicy fish nuggets that make for a quick, family-friendly meal with a comforting flavor.
Ingredients
Scale
- 1 lb (450 g) white fish fillets (cod, haddock, or pollock), skinless and boneless, cut into 1.5-inch pieces
- 1 large egg, beaten
- 2 tbsp milk or buttermilk
- 1 cup panko breadcrumbs (or regular breadcrumbs)
- 1/2 cup plain flour (or gluten-free flour)
- 1 tsp smoked paprika
- 1/2–1 tsp cayenne pepper
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/3 to 1/2 cup vegetable oil (for pan-frying)
- Lemon wedges and chopped parsley for garnish
- Optional dipping sauce: plain yogurt or mayo mixed with a little hot sauce and lemon
Instructions
- Pat fish pieces dry, beat the egg with milk, and prepare three shallow bowls for flour, egg mixture, and seasoned breadcrumbs.
- Preheat a large skillet over medium heat and add oil.
- Dredge each fish piece in flour, dip in the egg mixture, then press into the spiced panko.
- When the oil shimmers, add nuggets in a single layer to avoid crowding.
- Fry 2–3 minutes per side until golden and crisp, ensuring the fish reaches 145°F (63°C).
- Transfer cooked nuggets to a rack or paper towel-lined plate to drain briefly.
- Serve warm with lemon and parsley.
Notes
If using frozen fish, thaw fully and pat dry. Use unsalted butter only if you swap oil for butter frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg