Description
These Crispy Salt and Pepper Fish Nuggets are homemade bites of tender white fish coated in a perfectly seasoned, crunchy batter. Fried until golden and crispy, they are ideal as a snack, appetizer, or light meal. Served with optional lemon wedges, they offer a delicious balance of savory and zesty flavors with a satisfying crunch.
Ingredients
Scale
Fish
- 1 pound Fresh White Fish fillets (such as cod or tilapia)
Coating
- 1 cup All-Purpose Flour
- 0.5 cup Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper, freshly ground
Egg Wash
- 2 large Eggs
Frying
- 2 cups Vegetable Oil (or neutral oil with high smoke point)
For Serving
- Lemon Wedges (to taste, optional)
Instructions
- Prepare the Fish: Rinse the fish fillets under cold water and pat them dry thoroughly. Cut the fish into bite-sized pieces to ensure even cooking and easy frying.
- Make the Coating: In a mixing bowl, combine the all-purpose flour, cornstarch, salt, and freshly ground black pepper. Whisk these dry ingredients together until evenly mixed to create a balanced and crispy coating.
- Prepare the Egg Wash: In a separate bowl, beat the eggs until smooth. This will act as the binding agent to help the flour mixture adhere to the fish pieces.
- Coat the Fish: Dip each piece of fish first into the egg wash, making sure each piece is fully coated. Next, roll the fish pieces in the flour and cornstarch mixture, ensuring a thorough covering of the dry batter for maximum crispiness.
- Heat the Oil: In a frying pan, pour the vegetable oil and heat it over medium-high heat. Allow the oil to reach approximately 350°F (175°C), which is the optimal temperature for frying to achieve a golden crust without absorbing excess oil.
- Fry the Nuggets: Fry the coated fish pieces in batches to avoid overcrowding the pan. Cook each side for about 3-4 minutes or until the nuggets are golden brown and crispy on the outside, while cooked through inside.
- Drain and Rest: Using a slotted spoon or tongs, remove the fried nuggets from the oil and place them on a plate lined with paper towels. This will absorb any excess oil and keep the nuggets crisp.
- Serve: Arrange the crispy fish nuggets on a serving platter. Offer lemon wedges on the side for an optional fresh, acidic garnish that complements the savory nuggets beautifully.
Notes
- Ensure the fish pieces are dry before coating to help the batter stick better.
- Maintain the oil temperature at 350°F for best frying results; oil too cool results in greasy nuggets, too hot burns the coating.
- Fry in small batches to avoid lowering the oil temperature and overcrowding.
- Feel free to customize seasoning by adding a pinch of garlic powder or paprika to the coating mix.
- Serve immediately for best crispiness; leftovers can be reheated in an air fryer.
