Crispy Salt and Pepper Fish Nuggets Made From Scratch
Crispy Salt and Pepper Fish Nuggets Made From Scratch is a delightful dish that brings the flavors of fresh fish to your table in a completely new way. These fish nuggets are perfect for weeknight meals, family gatherings, or even as a fun snack; their crunchy coating combined with a touch of salt and pepper creates a flavor profile that is simply irresistible.
Servings: 4 servings
Equipment
- Mixing Bowl
- Frying Pan
- Slotted Spoon
- Plate
- Paper Towels
Ingredients
Fish
- 1 pound Fresh White Fish (like cod or tilapia) Choose fillets that are firm and have a mild flavor.
Coating
- 1 cup All-Purpose Flour Acts as the primary binding agent.
- 0.5 cup Cornstarch Enhances the crispiness of the coating.
- 1 teaspoon Salt To taste.
- 0.5 teaspoon Black Pepper Freshly ground.
- 2 large Eggs For the egg wash.
- 2 cups Oil (for frying) Use vegetable or any neutral oil with a high smoke point.
Serving
- to taste Lemon Wedges Optional, for serving.
Instructions
- 1. Prepare the Fish: Rinse the fish fillets under cold water and pat dry. Cut into bite-sized pieces.
- 2. Make the Coating: In a mixing bowl, combine flour, cornstarch, salt, and pepper. Whisk until evenly distributed.
- 3. Prepare the Egg Wash: Beat the eggs in another bowl until smooth.
- 4. Coat the Fish: Dip each piece of fish in the egg wash, then roll in the flour mixture until well-coated.
- 5. Heat the Oil: In a frying pan, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 6. Fry the Nuggets: Fry the fish pieces in batches for about 3-4 minutes on each side until golden brown.
- 7. Drain and Rest: Remove the nuggets and place them on a plate lined with paper towels to absorb excess oil.
- 8. Serve: Arrange on a platter and serve with lemon wedges if desired.
Notes
These nuggets can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to retain crispiness.