Crispy fish nuggets. In these baked fish nuggets, fresh cod is cut into bite-size pieces and dipped in an egg batter, rolled in panko and baked until crispy! Even as I type this post out I'm easily reminded how good these are. Fish Nuggets is a very delicious recipe.
Crispy, mild fish nuggets with this Bang Bang sauce that stands up to the name.
We used halibut for this recipe which I have decided that I love - but you could also use flounder or tilapia if that's more.
Dust with paprika and spray lightly with cooking spray.
You can cook Crispy fish nuggets using 9 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Crispy fish nuggets
- Prepare 500 gms of fresh bekti fillet.
- You need 250 gms of breadcrumbs.
- It's of frying oil.
- Prepare 2 of eggs.
- You need of fresh coriander leaves and green chillies.
- You need 2 tsp of cornflour.
- Prepare to taste of salt and sugar.
- Prepare 2 tbs of ginger garlic paste.
- Prepare 3 tbsp of chilli-vinegar.
Parmesan Baked Fish Nuggets - crispy fish nuggets with cod fish and no frying. SO easy and delicious, perfect for kids and the entire family!! If you are a mother to a toddler or pre-schooler. These fish nuggets are out of this world.
Crispy fish nuggets step by step
- Wash the fish fillets and cut them into cubical shapes. Marinate them in ginger garlic paste, chilli-vinegar and chopped coriander leaves and chillies. Set aside for half an hour.
- Mix the cornflour with salt, sugar and a bit of water to make a smooth batter..
- Spread the breadcrumbs on a plate. Take a fish cubes, dip it in cornflour batter and place on the breadcrumbs turning both sides. Be sure that the crumb is attached on both sides..
- Shape the cubes with crumbs on a board..
- Deep fry in heated oil in a frying pan till golden brown. Serve with salads and your favourite sauces..
The most amazing vegetarian nuggets are baked to crispy perfection. They're the perfect appetizer Definitely try out these crispy tofu nuggets for your next game day party. Even if you're not a football. Once the oil is hot, place as many pieces of coated fish into the skillet without over crowding it using the pieces that have been sitting the longest. Chunks of golden brown, crispy catfish!
