Baked Fish Nuggets
User Reviews
5
Baked Fish Nuggets
Description
Baked Fish Nuggets start with cutting fish fillets into bite-sized pieces, seasoning them, and creating a coating by dredging in flour, dipping in an egg mixture combined with Old Bay seasoning, and then covering in a crumb mixture of both panko and cornflake crumbs seasoned with lemon pepper and garlic powder. Baking at 425°F crisps the exterior while cooking the fish through. Optional broiling adds a light browning to enhance texture.
The fish's mild flavor is complemented by the seasoned breadcrumb coating, producing a crunchy exterior without frying. The accompanying caper dill mayo balances the nuggets with acidity and herbaceous notes from the dill pickle and capers, adding moisture and depth.
This dish fits well as a casual entrée or finger food and can be served with sides like salads or fries. It requires care to avoid overcooking as thinner fillets cook faster. The nuggets can be baked on parchment paper or a rack. Fully thawing the fish before preparation helps maintain crumb texture.
Adjusting cooking time based on the thickness of fish pieces ensures optimal doneness without dryness. Allowing excess egg coating to drip before breadcrumb dipping prevents clumping and uneven crust.
Ingredients
Fish Nuggets
- 1 pound fish fillets such as flounder or cod, boneless and skinless
- 1 teaspoon Old Bay seasoning
- 2 egg beaten
- 1 tablespoon lemon pepper seasoning
- ½ cup panko bread crumbs Italian seasoned
- ½ cup cornflake crumbs
- 1 teaspoon garlic powder
- ¼ cup all-purpose flour
Caper Dill Mayo
- 1 small dill pickle
- 1 teaspoon capers drained
- ¼ cup mayonnaise
- ¼ teaspoon garlic powder
- ¼ teaspoon parsley dried
Instructions
Fish Nuggets
- Preheat oven to 425°F.
- Beat eggs and old bay seasoning and place in a small bowl.
- In a separate bowl, combine both crumbs, garlic powder, and lemon pepper seasoning.
- Dab fish dry with a paper towel and cut into bite sized pieces, about 1 to 2 ".
- Dredge the fish in flour. Dip each nugget in egg and then into the crumb mixture coating all sides.
- Place on a parchment-lined baking sheet and spray with cooking spray.
- Bake 10 minutes. Broil 2 minutes or until lightly browned if desired.
- Cook until fish flakes easily. Do not overcook.
Caper Dill Mayo
- Using a knife, carefully remove and discard the peeling from the pickle, then mince the soft inner flesh.
- Add the capers to the minced pickle, and using a fork, crush them together against the bottom of the bowl.
- Add the mayo, garlic powder, and dried parsley to the pickle/caper mixture and blend well.
- Serve with baked fish nuggets.
Notes
- Cook time varies with fillet thickness; thinner pieces need 8-10 minutes, thicker may require up to 14 minutes.
- Ensure fish is completely thawed before coating to maintain crumb crispness.
- Let excess egg mixture drip off for a thin, even coating before applying breadcrumbs.
- You can bake fish nuggets on a baking rack to help crisp the crust evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475 | 24% |
| Carbohydrates | 15g | 5% |
| Protein | 26g | 52% |
| Fat | 34g | 52% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 74mg | 25% |
| Sodium | 614mg | 26% |
| Potassium | 422mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 48IU | 1% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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