Fish Nuggets

"Easy and fast to make finger food. Can be easily prepared in advance and scaled up for guests. Serve the nuggets with your favorite salsa, sauce or dip. I love these fish nuggets, because they are made without any fat. This is a comfort food I like very much. I like them hot and even cold they are delicious."
 
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photo by GaylaJ photo by GaylaJ
photo by GaylaJ
photo by CandyTX photo by CandyTX
photo by Chef Mommie photo by Chef Mommie
photo by LUv 2 BaKE photo by LUv 2 BaKE
photo by Chef Mommie photo by Chef Mommie
Ready In:
25mins
Ingredients:
9
Serves:
1-2
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ingredients

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directions

  • Preheat oven (395°F, 200°C). Line out a baking tray with baking parchment.
  • Cut fish fillet bite-sized pieces (nuggets). Drizzle with lemon juice. Sprinkle with salt and pepper to taste.
  • In a bowl combine milk, egg, mustard and yogurt. Mix well and add salt and pepper to taste.
  • Dip the fish nuggets into milk mixture to cover nuggets with the sauce.
  • Take nuggets out of the sauce (using a fork) and let drip off excess of sauce and coat with breadcrumbs.
  • Place them on the baking tray and bake them for 10 minutes. Then heat up the oven and broil them until they are golden brown.
  • Take them out of the oven and serve them hot with your favorite sauce, salsa or dip.
  • NOTE: Can easily prepared in advance and freeze. Follow the directions and bake them only for 10 minutes. Take them out of the oven and freeze them. To serve: take them out of the freezer, thaw and broil them until they are golden brown.
  • NOTE: I do not have given the amount of breadcrumbs needed. Sometimes I need more, sometimes less. But coat the nuggets only with a thin layer of breadcrumbs. You can replace the breadcrumbs by ground almonds. This will add a nutty flavor to the nuggets.

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Reviews

  1. Wow! These are addictively good and so easy to make! I usually don't like fish, but the taste and texture of these was wonderful. I also added a bit of tobasco sauce to the mustard/milk/yoghurt mixture, and used Italian Seasoned breadcrumbs with a dash of Salmon Seasoning. Wonderful and will definitely make again!
     
  2. Delicious and super easy, thanks for sharing! I added parmesean cheese and italian seasoning to my plain breadcrumbs (also salt and pepper). Didn't have plain yogurt, so I used sour cream instead. Everyone loved it. Even the picky eaters.
     
  3. I love recipes that are healthy, yet tasty - this meets that criteria! I used cod loins, low fat yogurt & 1% milk ....... served with Kittencal's Tarragon Mustard Sauce (#118823) for dipping. Thanx Thorsten!
     
  4. Definetly 5 wonderful stars!!! I had this for my New Years Day dinner and so glad I did! What a way to start the new year!!!. First let me tell you that I am not the biggest fish lover. I want to eat more fish this year to assist me in healthier eating habits. What a way to start eating baked fish! This is delicious! I don't want to tell you, but I'm going to tell you- that I fried about 1/3 of the fish nuggets. They too were very good, but actually took away from the flavor. The baked fish was better and cooked to pefection in the time listed. I used Tilapia which was my first time using it. I loved it, but I am still going to be trying other fish with this recipe! Thank you Thorsten!!! This is GREAT!!! Happy New Year!!!
     
  5. Great tasting fish nuggets! I used cod, the ingredients complimented the cod very nicely. They turned out perfectly cooked and crunchy on the outside.We will be making these again, thanks for sharing a good one!!
     
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Tweaks

  1. Awesome recipe! Love that you can make ahead and freeze for later quick cooking! I gave this a Texas twist- of course- and used a mix of cornmeal and flour instead of breadcrumbs and added some hot sauce to the mustard/yogurt sauce. This was really yummy! Loved that they are baked not fried! Thanks Thorsten for a great and healthy recipe!
     

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