Spicy Fish Nuggets
Crunchy on the outside and soft and flaky on the inside, these Spicy Fish Nuggets are seasoned with a bold blend of spices and perfect for stocking your freezer. Easy to cook and endlessly versatile, they make a great appetizer or quick weeknight dinner.
Ingredients
Fish
- 14 oz boneless white fish
- 1 tablespoon lemon juice
Spice Mix
- ¾ teaspoon smoked paprika
- ½ teaspoon chili powder or cayenne adjust to taste
- 1-2 teaspoon red pepper flakes adjust to heat preference
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¾ teaspoon salt
- ½ teaspoon black pepper
Flour Coating
- ½ cup all-purpose flour
- ⅛ teaspoon smoked paprika
- Pinch salt
Egg Wash
- 1 egg
- 2 tablespoon milk
- Pinch salt
Breadcrumb Coating
- ½ cup panko breadcrumbs
- ¼ cup regular breadcrumbs
- 1 teaspoon dried parsley
For Frying
- Neutral oil for shallow frying
Instructions
- Cut the fish into roughly 1¼ × 1½ inch (about 3 × 4 cm) pieces. Pat dry with paper towels.
- In a small bowl, mix together all the spices listed under 'Spice Mix'. Place the fish cubes in a large bowl, sprinkle the spice mix evenly over the fish, then add the lemon juice. Gently mix until all pieces are well coated. Set aside for 10-15 minutes.
- In one shallow bowl, combine the flour, smoked paprika, and salt. In a second bowl, whisk together the egg, milk, and salt. In a third bowl, mix the panko breadcrumbs, regular breadcrumbs, and dried parsley.
- Working one piece at a time, coat the fish cubes first in the flour mixture, shaking off any excess. Dip into the egg wash, then press firmly into the breadcrumb mixture until fully coated.
- Heat oil in a wide pan over medium heat. Once hot, add the coated fish in a single layer, without overcrowding. Fry for 3-4 minutes per side, or until golden brown and cooked through.
- Remove the fish nuggets and place them on a wire rack to drain excess oil. Serve hot with your favorite dipping sauce.
Video
Notes
- This recipe was previously made using peri peri seasoning and has since been updated with a homemade spice blend. Peri peri seasoning can still be used as a shortcut if you prefer.
- Use firm white fish like cod, haddock, basa, or pollock for best results.
- For best results, use panko breadcrumbs. If unavailable, regular breadcrumbs or lightly crushed cornflakes can be used, but the texture will be different.
- Adjust the spice level to taste. For plain fish nuggets, skip the chili powder (or cayenne) and red pepper flakes.
- For air fryer and oven instructions, refer to the Cooking Methods section.
- This recipe doubles easily if you want to make a larger batch for the freezer.
- Make Ahead & Freeze: Freeze the coated fish nuggets in a single layer until firm, then transfer to a freezer-safe container and store for up to 2 months. Cook directly from frozen.
Nutrition
Serving: 1nuggetCalories: 66kcalCarbohydrates: 5gProtein: 5gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 18mgSodium: 125mgPotassium: 82mgFiber: 0.3gSugar: 0.3gVitamin A: 103IUVitamin C: 0.3mgCalcium: 12mgIron: 0.5mg
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