Here is the fish portion of our fish and chips dinner that I promised you earlier this week. When I saw these Crispy Baked Fish Nuggets that Laurie posted over at Simply Scratch I really wanted to give them a try. And no it's not because they brought me back to my childhood, I'm pretty sure fish sticks never touched my plate as a kid.
They just looked so simple, fresh and crisp and the recipe happened to involve some ingredients I was trying to use up before I moved...panko, mustard and hot sauce. Not to mention, it gave me an excuse to make french fries on the side!
The recipe definitely lived up to my expectations, crispy exterior and tender fish on the inside. I'll be making these again. For a dipping sauce, I mixed together some mayo, cholula hot sauce, minced garlic, lemon juice and ground black pepper. Of course, you could always use some tartar sauce.
Below is the recipe adapted from Simply Scratch.
1 pound fresh cod
2 eggs, beaten
1/4 cup milk
1/4 cup dijon mustard
1-2 tablespoons Cholula hot sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup shredded parmesan cheese
2 garlic cloves, minced
2 cups panko bread crumbs
Preheat oven to 400 degrees.
In a shallow dish combine eggs, milk, mustard and Sriracha. In second shallow dish, combine parmesan cheese, garlic and panko bread crumbs.
Squeeze lemon juice over both sides of cod and season with salt and pepper. Cut cod into nugget size pieces. Dip cod pieces into egg mixture, then place into panko, pressing crumbs into fish so it adheres and fish is fully coated, and place on baking sheet. Once breaded nuggets are on baking sheet spray tops of nuggets with cooking spray.
Bake for 10 minutes at 400 degrees, then turn on broiler (leaving nuggets in the oven) and continue to cook until golden brown. Keep a close eye on them when under broiler to avoid burning.
Dip and enjoy!