How to make Baked Fish Nuggets? (Perfectly Crispy)

When creating homemade fish nuggets is so much simpler, tastier, and healthier, why go through the drive-through?

Baked Fish Nuggets are a delicious option for a speedy family dinner because they are breaded and fried to crisp perfection. Simply include a dipping sauce!

Fantastically Baked Fish Nuggets

The breading is always the secret to delicious fish nuggets!

The firm white fish like cod or flounder, with its mild flavor, makes the nuggets solid enough to hold the breading.

How to Make Baked Fish Nuggets

• Make sure the fish has been fully defrosted (it tends to leak water as it defrosts)
• Before breading, toss with the egg mixture and make sure the excess is removed.
• In order to get the coating to a crisp without overcooking the fish, heat at a high temperature for a brief period of time.
• If possible, arrange the nuggets on a rack in the pan so that air may circulate without causing the bottom to become soggy.

Components & Alterations

FISH

In this dish, fish fillets without bones or skin are utilized. Halibut, cod, flounder, and tilapia are all delicious options!

BREADING

The breading is the secret! Garlic powder, lemon pepper seasoning, and cornflakes are combined with panko and cornflakes that have been seasoned with Italian seasoning.

VARIATIONS

Feel free to try different seasonings! For a fun variation, try ranch seasoning, taco seasoning, or seasoned salt.

DIP Although we’ve provided a dipping sauce recipe, feel free to also use teriyaki sauce, honey mustard, fish taco sauce, or spicy dill dip!

Make Fish Nuggets at Home

1. Get the breading mix ready.
2. Fish fillets are cut into equal-sized pieces, dipped in the egg mixture, then coated with bread crumbs.
3. Place the fish nuggets on a baking sheet that has been prepared, and then firmly pat the breading onto all sides.
4. Bake the fish until it is opaque and flakes readily with a fork, and the breading is golden brown on all sides.

How to Heat and Store

The remaining fish nuggets should keep for about three days if stored in an airtight container or zippered bag in the refrigerator.

Reheating fish nuggets in the oven or toaster oven is simple.

Fish nuggets can be frozen by placing them in a zippered bag that has the date written on it. They’ll last for around a month.

Baked Fish Nuggets

Fresh and tasty handmade fish nuggets are available. Serve with dipping caper dill mayo!

Ingredients for Baked Fish Nuggets

fish nuggets

• 1 pound fish fillets (such as flounder or cod), boneless and skinless
• 1 teaspoon old bay seasoning
• 2 eggs beaten
• 1 tablespoon lemon pepper seasoning
• ½ cup panko bread crumbs Italian seasoned
• ½ cup cornflake crumbs
• 1 teaspoon garlic powder
• ¼ cup flour

caper dill mayo

• 1 dill pickle small
• ¼ cup mayonnaise
• 1 teaspoon capers drained
• ¼ teaspoon garlic powder
• ¼ teaspoon dried parsley

Instructions

fish nuggets

1. Set the oven to 425 °F.
2. Old Bay seasoning and beaten eggs are combined in a small bowl.
3. Combine the two types of crumbs with garlic powder and lemon pepper seasoning in a different bowl.
4. Fish should be patted dry with a paper towel before being sliced into bite-sized (1 to 2 “) pieces.
5. Fish should be floured. Each nugget is dipped in egg, then all sides are coated with the crumb mixture.
6. Spray with cooking spray before placing on a baking sheet lined with paper.
7. 10-minute baking. If desired, broil for 2 minutes or until gently browned.
8. Cook the salmon until it flakes easily. Avoid overcooking.

dill caper mayo

1. Carefully remove and discard the pickle’s peeling before mincing the inside, delicate flesh.
2. With a fork, mash the capers and minced pickle together against the bottom of the bowl.
3. The pickle/caper mixture should be well combined with the mayo, garlic powder, and dry parsley.
4. Present alongside cooked fish nuggets.

Notes

Depending on the thickness of your filets, cooking time may change. Generally speaking, thinner filets take 8 to 10 minutes, and bigger filets can take up to 14 minutes. Don’t cook the filets too long.

To prevent soggy breading, make sure the fish has completely thawed.

The egg mixture should only be very thinly coated; let any excess drip off.

If preferred, fish can be roasted on a baking rack.

Nutrition information

Calories: 475 | Carbohydrates: 15g | Protein: 26g | Fat: 34g | Saturated Fat: 6g | Cholesterol: 74mg | Sodium: 614mg | Potassium: 422mg | Fiber: 1g | Sugar: 2g | Vitamin A: 48IU | Calcium: 58mg | Iron: 2mg