Crunchy Fish Nuggets With Dill Sauce Recipes

HOW TO MAKE FISH NUGGETS

Steps:

• Pat dry the fish thoroughly using a paper towel. Cut the fish into chunks approx. 1 inch (2.5 cm) thick. Pat dry again if necessary.
• In a large non-stick pan gently heat up the oil (do not let it burn). Add all the breadcrumbs and stir quickly to ensure they are evenly coated in the oil. Lower the heat and fry gently for about 6 minutes stirring all the time until golden. Transfer the breadcrumbs to a bowl and set aside to cool completely.
• Preheat the oven to 475F/ 240 C/ gas mark 9.Season the fish pieces on both sides.
• Coat in the flour.
• In a shallow bowl beat together the egg with the mustard and lemon zest until smooth (using a fork). Dip each fish chunk in the egg mixture gently wiping excess egg on the side of the bowl.
• Coat in the crumb mixture lightly pressing in for even coverage (do this for each piece individually).
• Lightly grease the rack so your cod nuggets do not stick to it. Arrange the pieces on top without touching one another and bake in the centre of the oven for about 12 minutes (this should be good for thicker pieces so bake 1-2 minutes less if your fish is not too thick).
• Remove your baked fish nuggets from the oven and serve immediately.

CAJUN FISH NUGGETS

Steps:

• In large shallow dish, whisk together flour, cornmeal, Cajun seasoning, salt and pepper.
• In another shallow dish, combine mayonnaise, dill and lemon juice; set 1/4 cup aside for serving.
• Cut fish into 2-inch chunks; dip into mayonnaise mixture, then flour mixture, turning to coat.
• Place fish on greased rimmed baking sheet, bake in 450F oven until golden, about 10 minutes.
• Broil until crisp, about 4 minutes.
• Serve with reserved mayonnaise mixture for dipping.