With a short ingredient list and cooking time, these Fish Nuggets are ready in about 20 minutes and are crispy on the outside and tender in the middle.
– Tilapia filets: You can use any type of mild white fish that you like, though I prefer to use tilapia. – Flour – Eggs – Panko-style bread crumbs (plain or seasoned) – Salt
Preheat the oven to 425 degrees F and line a baking tray with parchment paper or coat with nonstick spray. Cut the fish into 2-inch squares. (I use kitchen scissors to make this easy.)
Place the flour, eggs, and panko into separate wide bowls in a little assembly line. Coat each piece of fish in the flour, then eggs, then panko.
Set onto the prepared baking sheet. Finish all of the fish. Bake for 10-12 minutes or until lightly golden brown and cooked through.
Serve warm with fresh lemon, ketchup, and/or Tartar sauce. Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, place on a foil or parchment-lined baking sheet and warm for 6-8 minutes in a 375-degree-F oven. (You can warm them in the microwave, but they will not be crunchy.)
Choose sustainable fish that are low-mercury, including tilapia, flounder, or whitefish. You could also use wild salmon or trout, though they may have stronger flavors.