Description
This Crispy Fish Nuggets Recipe offers a quick and easy homemade dish with a delightfully crunchy exterior and tender fish inside, perfect as a snack or appetizer. Using boneless sea bass or cod chunks marinated with spices and coated in herbed cornflakes, these nuggets are deep-fried to golden perfection and loved by both children and adults alike. Ready in just 25 minutes, they make a fantastic family-friendly treat.
Ingredients
Fish Marinade
- 2.2 pounds boneless fish (sea bass or cod or haddock cut into 1½ inch chunks)
- 2 tablespoons oil
- 2 tablespoons lemon juice
- 2 teaspoons garlic powder
- 1 teaspoon red pepper flakes
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
Coating
- 5 cups cornflakes (or as needed)
- ⅓ cup fresh parsley (finely chopped)
- 1 tablespoon dried oregano
- 1 cup plain flour
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper
- 4 large eggs (beaten, seasoned with a little salt and pepper)
For Frying
- Oil (for deep frying, enough to submerge fish nuggets)
Instructions
- Marinate the Fish: In a large bowl, combine 2.2 pounds of boneless fish cubes with 2 tablespoons oil, 2 tablespoons lemon juice, 2 teaspoons garlic powder, 1 teaspoon red pepper flakes, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper. Mix thoroughly to coat all pieces evenly. Cover the bowl and let it rest for 10 minutes to allow the flavors to infuse.
- Prepare Cornflake Coating: Place 5 cups of cornflakes into a large ziplock bag and seal it. Use a rolling pin to crush the cornflakes into fine, even crumbs by rolling it over the bag edges carefully. Transfer these crumbs to a plate and mix in ⅓ cup finely chopped fresh parsley and 1 tablespoon dried oregano. Set this herbed cornflake mixture aside.
- Prepare Flour Mixture: On a separate plate or shallow bowl, combine 1 cup plain flour with 1 teaspoon salt and ½ teaspoon freshly ground black pepper. Mix well and set aside to be used for coating fish pieces.
- Coat the Fish: Take each piece of marinated fish and gently dredge it in the seasoned flour, shaking off any excess to avoid clumps. Next, dip the floured fish piece into the beaten eggs ensuring even coverage, then wipe off excess egg on the bowl edge to prevent dripping. Finally, roll the fish in the herbed cornflake mixture until fully coated. For a thicker, crispier coating, repeat the egg dip and cornflake coating once more on each piece.
- Freeze Coated Fish: Arrange the coated fish nuggets on a plate in a single layer and freeze them for 30 minutes. This step helps the coating adhere better during frying and results in a crispier texture.
- Deep Fry the Nuggets: Heat enough oil in a deep pan or pot to fully submerge the fish pieces, maintaining medium heat. Carefully add the nuggets and deep fry them until they turn golden brown and crispy, approximately 3-5 minutes depending on size. Avoid overcrowding the pan to ensure even cooking.
- Drain and Serve: Use a slotted spoon to remove the fried nuggets from the oil, placing them on kitchen paper towels to drain excess oil. Serve immediately while hot with your favorite dips or sauces for a delightful appetizer or snack.
Notes
- Using fresh fish varieties such as sea bass, cod, or haddock gives the best texture for nuggets.
- Freezing the coated fish before frying enhances the crunchiness of the coating.
- Ensure the oil temperature stays medium to avoid overcooking inside or burning outside.
- For extra flavor, you can add a pinch of paprika or cayenne pepper to the flour seasoning.
- Serve with tartar sauce, ketchup, or a spicy mayo for delicious dipping options.
