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Crispy Fish Nuggets

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

Ingredients Needed:

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.)

Step 1.

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.

Step 2.

Set onto the prepared baking sheet. Finish all of the fish.  Bake for 10-12 minutes or until lightly golden brown and cooked through.

Step 3.

Serve warm with fresh lemon, ketchup, and/or Tartar sauce. Store leftovers in an airtight container in the fridge for up to 3 days.

Step 4.

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.)

Step 5.

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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.