DIY Spicy Fish Nuggets
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tablespoons butter (melted)
tablespoons sambal oeleck
Stir all the sauce ingredients together. Set aside.
Whisk the sriracha into the egg and pour onto a small plate. Put the flour onto another plate. Mix the breadcrumbs with the butter and put onto a third plate.
Put a rack onto a baking sheet and preheat oven to 500°F. Chop the cod loin into large chunks that will take 2 or 3 bites to eat. One by one, lightly coat the loin in the flour, then the egg mixture, and finally the breadcrumbs, making sure to press the breadcrumbs into the cod and shake off any excess. Place the cod onto the rack and repeat with the rest of the fish.
Bake the cod for 8 minutes. Remove from oven and flip them. Cook another 6-8 minutes until lightly browned and cooked through.
Serve with the sauce.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 2 1/2g
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- These bite-sized nuggets are a tasty snack or easy meal.I was wondering to myself the other day, "Why does chicken get all the nugget love?" Where are the pork or beef nuggets? And more importantly, where are my fish nuggets?!Like most food matters of this nature, I had to take things into my own hands. I got a nice hearty thick piece of cod and cut it into nugget-sized chunks.I wanted these nuggets to have a bit of built-in kick to them, so I stirred some sriracha right into the egg wash that served as the glue for the breadcrumbs.I served the nuggets with a nice sweet chili sauce that came together quickly and was the perfect compliment to the tender and fresh fish.They come out crispy and delicious. So flakey and tender on the inside. And perfect with the sweet spicy and sour sauce!