Fish Nuggets (8) Recipe

Portion and season

Pat fish fillets dry with paper towels. Cut into 8 even nugget-sized pieces (about 1.5–2 in / 4–5 cm each). Place on a plate and squeeze the juice of half a lemon over the pieces. Sprinkle 1/2 tsp salt and 1/4 tsp black pepper evenly; set aside in the refrigerator while you prepare coatings (10 minutes).

Make dry mix

In a shallow bowl or wide plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika until homogenous.

Make wet batter

In a medium bowl, lightly beat 1 large egg. Add 3/4 cup cold sparkling water (or cold water) and whisk until just combined. The batter should be slightly thick but pourable; adjust with 1–2 tbsp more water if necessary.

Prepare crumb mix

In a separate shallow bowl combine 1 cup panko breadcrumbs and 1/4 cup finely grated Parmesan (optional). Mix so crumbs are even.

Heat oil

Pour about 1 cup neutral oil into a 10–12 inch skillet (or enough to reach ~1/3 inch depth). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles and browns within 30–40 seconds. If you don’t have a thermometer, maintain medium-high and test carefully.

Dredge and coat

Set up a dredging line: seasoned flour mix, wet batter, panko. Working with one piece at a time, lightly dredge a fish nugget in the dry flour mixture, shaking off excess. Dip into the wet batter, letting excess drip back into the bowl. Press into panko crumbs to coat all sides. Place coated nuggets on a plate; repeat with remaining pieces. If batter gets too thick, stir gently to loosen.

Fry the nuggets

Carefully add 3–4 nuggets to the hot oil without overcrowding (work in batches). Fry 2.5–3.5 minutes per side, turning once, until golden brown and internal temperature of fish reaches 145°F (63°C) or flesh is opaque and flakes easily. Adjust heat as needed to maintain 325–350°F in the pan. Transfer cooked nuggets to a wire rack or paper towel-lined plate to drain. Repeat with remaining nuggets.

Finish

If desired, squeeze a little lemon over the nuggets while hot. Let rest 1–2 minutes so coating firms up before serving.

Serve the 8 fish nuggets hot with tartar sauce and/or lemon wedges. Recommended sides: fries, coleslaw, or a green salad.