These bite-sized nuggets are a tasty snack or easy meal.
I was wondering to myself the other day, "Why does chicken get all the nugget love?" Where are the pork or beef nuggets? And more importantly, where are my fish nuggets?!
Like most food matters of this nature, I had to take things into my own hands. I got a nice hearty thick piece of cod and cut it into nugget-sized chunks.
I wanted these nuggets to have a bit of built-in kick to them, so I stirred some sriracha right into the egg wash that served as the glue for the breadcrumbs.
I served the nuggets with a nice sweet chili sauce that came together quickly and was the perfect compliment to the tender and fresh fish.
Put a few tablespoons of sriracha in with the egg. Then just mix it up really well.
Pour it on to a plate so it is ready for the breading process.
Meanwhile, chop the fish into nice chunks.
Set up your breading station and get to work.
A little butter mixed in to the breadcrumbs helps them brown up and gives them a great flavor.
Dip the nugget in the flour, then the egg, and then breadcrumbs.
As you bread them, make sure to press them a bit so the breadcrumbs are tight and the fish is compacted. Bake these at 500ºF for 6 minutes, flip and cook another 6 minutes.
They come out crispy and delicious. The sauce is just some sriracha, chile paste, soy sauce, vinegar and honey.
So flakey and tender on the inside. And perfect with the sweet spicy and sour sauce!
Dan Whalen (@tFimb) wants to make nuggets from all meats now. He has been blogging for over 6 years at The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!