Ingrédients pour Fish Nuggets
- 1 lb white fish fillet (cod, tilapia, or haddock)
- 1 tablespoon lemon juice
- 1/2 cup milk
- 1 large egg
- Dijon Mustard
- 1/2 cup plain Greek yogurt
- Salt and pepper to taste
- Salt and pepper to taste
- 1 cup breadcrumbs (or 1 cup ground almonds)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Fish Nuggets? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Fish Nuggets
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Cut 1 lb fish fillet into bite-sized (1-inch) pieces.
- Drizzle fish with 1 tablespoon lemon juice. Season generously with salt and pepper.
- In a medium bowl, whisk together 1/2 cup milk, 1 large egg, 1 tablespoon Dijon mustard, and 1/2 cup plain Greek yogurt. Season with salt and pepper to taste.
- Dip each fish nugget into the milk mixture, ensuring it's fully coated. Let excess drip off.
- Coat the fish nuggets in 1 cup breadcrumbs (or ground almonds for a nutty twist), ensuring a thin, even layer.
- Arrange the nuggets on the prepared baking sheet, leaving some space between each.
- Bake for 10 minutes.
- Increase oven temperature to broil. Broil for 2-3 minutes, or until golden brown and crispy, watching carefully to prevent burning.
- Remove from oven and serve immediately with your favorite dipping sauce. For later use: Follow steps 1-8, then freeze unbaked nuggets on a baking sheet until solid. Transfer to a freezer bag for up to 3 months. To bake frozen nuggets, add 5 minutes to the initial baking time.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
8g
Fat
18g
Carbs
2g
