Breaded and then baked to crispy perfection, fish nuggets are great for a quick dinner with the fam. Just add a dipping sauce!
Perfectly Crispy Nuggets
The key to great fish nuggets is always in the breading! Add in the mild flavor of firm white fish like cod or flounder and the nuggets are sturdy enough to hold the breading!
Ensure fish is completely defrosted (it tends to leak water as it defrosts) Toss in the egg mixture but ensure excess is removed before breading Cook at a high temperature for a short time to allow the coating to crisp without overcooking the fish If desired, place nuggets on a rack on the pan allowing air to circulate around without the bottom getting soggy
Ingredients & Variations
FISH Boneless, skinless fish fillets are used in this recipe. Cod, Flounder, Tilapia, or Halibut will all taste great! BREADING The key is in the breading! The combination of Italian seasoned panko and cornflake crumbs are mixed with garlic powder and lemon pepper seasoning. VARIATIONS Feel free to experiment with other seasonings! Try ranch seasoning, taco, or seasoned salt for a fun twist. DIP We’ve included a dipping sauce recipe but feel free to try Fish Taco sauce, Dill Pickle Tartar Sauce, honey mustard sauce, teriyaki sauce, or spicy dill dip!
How to Make Fish Nuggets
How to Store and Reheat
Keep leftover fish nuggets in an airtight container or a zippered bag in the refrigerator and they should last about 3 days. Fish nuggets are easy to reheat in a toaster oven or the oven. Freeze fish nuggets by putting them in a zippered bag labeled with the date on it. They’ll keep about one month.
Best Fish Recipes
Blackened Salmon – 20-minute meal Easy Fish Tacos – with a homemade sauce Parmesan Crusted Tilapia – light & crisp Classic Tuna Salad – super flavorful Garlic Butter Baked Salmon – ready in 30 minutes Air Fryer Fish & Chips – use fresh or frozen fillets
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