:Crispy Baked Fish Nuggets:

Even as I type this post out I'm easily reminded how good these are and how I don't make these as often as I should. Which then triggered another thought of how next time I could/should/will make a double {or even a triple} batch let them completely cool, flash freeze and then store in the freezer bag for later! Sometimes the good ideas strike too late. But now I know what I'm doing next week. Fish-fest. Oooo yeeeeahhh! 

Now... *ahem* Three reasons why you will love these fish nuggets {besides the fact that they are AWESOME!!}...

1. Because they have a crispy outside and a tender inside. Who doesn't love that in regards to EVERYTHING? 

2. Annnnnd you get to dunk them in a most delicious tarter sauce. duh.

3. But mostly because they beat Gordon's and Van de Kamp's to a PULP in flavor, texture and real fish-ness. Can I get an AMEN?!
Let me break it down for you...

These are positively deeeelicious. I promise you that the boxed variety will no longer suffice your craving for fish-sticks or whatever. My girls LoVeD them and even ate them with tarter sauce! That was a first, an extremely proud moment in the McNamara household fo sho.

Let's get started, shall we? Crack two eggs into a dish.

Measure out two tablespoons of Dijon mustard and add it to the eggs.

Then add a little hot sauce... it doesn't make these "hot"... just good flavor. Promise.

Greek yogurt.

Whole milk.

Then whisk it until everything is smooth and creamy.

Dump two cups of Panko bread crumbs into a separate dish and then set the egg mixture and the crumbs aside.

This is cod. Hello cod. Cod is a white fish {obvi} and it's the bestest fish for nuggeting. If you can't find cod, then try tilapia.  

Squeeze some fresh lemon juice over top of the fish.

Season it with salt and pepper.

Then slice it lengthwise into long strips.

Then cut the strips into nugget-looking pieces. Try to keep it uniform so they cook at the same rate.

Dunk a few of the fish pieces into the egg mixture.

Then roll them around in the Panko. Pressing the crumbs into the fish if needed.

Place them onto a parchment lined sheet pan. Pretend that's not a silpat, k? After I baked these for 10 minutes I remember that I really shouldn't broil using a silpat. So I did a little switch-a-roo and put them on some parchment. Do it the right way the first time. Don't be like me.

Turn the broiler on, and with the door ajar, watch carefully so they don't burn. Once they are a deep golden remove and let cool for a smidge.

Serve with this tarter sauce and I promise you'll be so glad you did. 

Dunk... 

Seriously tho... make.the.tarter! 

Bite, re-dunk and repeat. You could also stuff a few of these little nuggets-o-love into some toasty corn tortillas with some shredded cabbage and a squeeze of lime, maybe even some avocado and jalapenos for a little fish taco heaven. Yeah those sound real good too. 

Crispy Baked Fish Nuggets:
{serves two to four}

ingredients:
1 pound Fresh Wild Caught Cod
2 whole Eggs
1/2 a Lemon
Kosher Salt and Black Pepper
1/4 cup Whole Milk
4 tablespoons plain Greek Yogurt
2 tablespoons Dijon Mustard
1 tablespoon Frank's Red Hot Sauce
2 cups Panko Japanese Style Bread Crumbs

preparation:
Preheat your oven to 400 degrees and line a rimmed baking pan with parchment.

In a shallow dish combine the eggs, mustard, hot sauce, milk and Greek yogurt. Whisk until combined and set aside. Place two cups of Panko in another dish and set aside as well. 

Squeeze fresh lemon over the cod and season it with salt and pepper. Slice the fresh cod lengthwise and then cut into nugget like pieces. Dunk the cod into the egg mixture and using a fork remove {drain off any excess} and then place in the Panko. Roll and press the breadcrumbs to help them adhere, then place the breaded nuggets onto prepared pan. Working in batches if needed, bake for 10 minutes. Turn on broiler, crack the door and watch carefully until golden.  Serve with my homemade tarter sauce {recipe to follow}.

Homemade Tarter Sauce:
{makes half a cup}

ingredients:
1/2 cup Mayo
2-1/2 tablespoons Sweet Pickle Relish
1/2 tablespoon of Frank's Red Hot {more or less to taste}
Kosher Salt and Black Pepper {optional}

preparation:
Combine all ingredients, stir and refrigerate until ready to use.


{click here} to print both of these recipes!