Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

No more frozen fish sticks on your table when you can serve Crispy Fish Nuggets with Tartar Sauce instead. Toasting the panko before breading ensures a golden, crisp crust.

Adam Hickman
Recipe by Cooking Light October 2013

Gallery

Credit: Jason Wallis; Styling: Cindy Barr

Recipe Summary test

Yield:
Serves 4 (serving size: 6 ounces nuggets and 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Heat a large skillet over medium-high heat. Add panko and thyme to pan; cook 2 minutes or until golden brown, shaking pan frequently. Combine panko mixture, salt, and pepper in a shallow dish. Place flour in another shallow dish. Combine 2 tablespoons water and egg in another shallow dish. Dredge fish in flour mixture. Dip in egg mixture, and dredge in panko mixture. Arrange fish in a single layer on a baking sheet coated with cooking spray. Bake fish at 400° for 12 minutes or until done.

  • Combine mayonnaise and remaining ingredients in a bowl; serve with nuggets.

Nutrition Facts

287 calories; fat 6.3g; saturated fat 0.6g; mono fat 2.9g; poly fat 2g; protein 31.3g; carbohydrates 22.5g; fiber 1.1g; cholesterol 126mg; iron 1.4mg; sodium 556mg; calcium 28mg.
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