Crispy Baked Fish Nuggets + Tartar Sauce
In these baked fish nuggets, fresh cod is cut into bite-size pieces and dipped in an egg batter, rolled in panko and baked until crispy!
- 1 pound fresh wild caught cod
- 2 large eggs
- 1/2 lemon juiced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground 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 breadcrumbs
FOR THE TARTAR SAUCE:
- 1/2 cup mayo
- 2½ tablespoons sweet pickle relish
- 1/2 tablespoon of Frank's Red Hot more or less to taste
- kosher salt optional
- black pepper
MAKE THE NUGGETS:
Preheat your oven to 400° 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, draining off any excess.
Then place in the panko, toss 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 tartar sauce.
Serving: 1g | Calories: 463kcal | Carbohydrates: 44g | Protein: 14g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 960mg | Potassium: 783mg | Fiber: 11g | Sugar: 7g | Vitamin A: 5124IU | Vitamin C: 38mg | Calcium: 387mg | Iron: 8mg