Deep-Fried Fish Nuggets

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These deep-fried fish nuggets are crispy, flavorful, and make for a perfect appetizer or snack! With tender bites of white fish coated in a seasoned panko crust, they’re a hit with both kids and adults.

Ingredients:

  • 1 pound firm white fish fillets (like cod or haddock), cut into bite-sized pieces
  • 1 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and pepper to taste
  • 1 egg
  • ½ cup milk
  • 1 cup panko breadcrumbs
  • Oil for frying
  • Lemon wedges for serving (optional)

Step-by-Step Instructions:

  1. Prepare the Fish:
    • Pat dry the fish fillets using a paper towel to remove excess moisture. Season the fish with salt and pepper.
  2. Set Up the Breading Station:
    • Set up three shallow bowls. In the first bowl, mix the flour with garlic powder, paprika, salt, and pepper. In the second bowl, whisk the egg with milk. In the third bowl, add the panko breadcrumbs.
  3. Bread the Fish:
    • Dip each fish piece into the flour mixture, shaking off any excess.
    • Next, dip the fish into the egg wash, ensuring it’s fully coated.
    • Finally, roll the fish in the panko breadcrumbs, pressing gently so the breadcrumbs stick well.
  4. Fry the Fish Nuggets:
    • Heat oil in a deep frying pan or pot over medium-high heat until it reaches 350°F (180°C).
    • Fry the fish nuggets in batches, ensuring you don’t overcrowd the pan. Fry for about 3-4 minutes per batch, or until the nuggets are golden brown and cooked through.
  5. Drain and Serve:
    • Transfer the cooked fish nuggets to a paper towel-lined plate to drain excess oil.
    • Serve hot with lemon wedges and your favorite dipping sauce, such as tartar sauce or spicy aioli.

Tips for Deep-Fried Fish Nuggets:

  • Choosing the Right Fish: Firm white fish like cod, haddock, or tilapia work best for this recipe as they hold up well during frying.
  • Crispy Coating: Panko breadcrumbs give the nuggets a light, crispy texture, but you can also use regular breadcrumbs if preferred.
  • Serving Suggestions: Pair these fish nuggets with fries for a classic fish and chips meal, or serve them on their own with a variety of dipping sauces for a snack or party appetizer.

FAQs About Deep-Fried Fish Nuggets:

  1. Can I use frozen fish?
    • Yes, you can use frozen fish fillets, but make sure to thaw them completely and pat them dry before breading.
  2. How can I make the fish nuggets extra crispy?
    • For extra crispiness, you can double-dip the fish by repeating the flour and panko coating process.
  3. What’s the best oil for frying fish nuggets?
    • Neutral oils with high smoke points like vegetable oil, canola oil, or peanut oil are great for frying fish nuggets.
  4. Can I bake these fish nuggets instead of frying?
    • Yes, you can bake them in a preheated oven at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until golden and crispy.
  5. How do I store leftovers?
    • Store leftover fish nuggets in an airtight container in the fridge for up to 2 days. To reheat, place them in a preheated oven to regain their crispiness.

These Deep-Fried Fish Nuggets are perfect for a quick dinner, a game day snack, or a fun appetizer. With their crunchy coating and tender inside, they’re guaranteed to be a crowd-pleaser!

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