Description
Crispy homemade fish nuggets made with fresh cod, lightly seasoned and coated in panko for a golden, tender bite every time.
Ingredients
Scale
- 1 lb 5 oz cod fillets, skinless and boneless
- 1 1/2 tablespoons unsalted butter, softened
- 1 large egg
- 1 tablespoon cornstarch
- Salt, to taste
- Black pepper, to taste
- All-purpose flour, for dredging
- 2 large eggs, beaten
- Panko breadcrumbs, for coating
- Neutral oil, for frying or greasing
Instructions
- Cut the cod into chunks and pulse in a food processor until finely minced.
- Transfer to a bowl and mix with egg, cornstarch, butter, salt, and pepper until smooth and cohesive.
- Cover and refrigerate for 20 minutes, then stir firmly to improve texture.
- Shape the mixture into small nuggets or sticks.
- Dredge each piece in flour, dip in beaten egg, then coat evenly with panko breadcrumbs.
- Cook by frying 2 to 3 minutes per side, baking at 400°F for 15 to 18 minutes flipping halfway, or air frying at 350°F for 10 minutes turning once.
- Let rest briefly before serving.
Notes
- Chilling helps the nuggets hold their shape during cooking.
- Pollock or haddock can be substituted for cod.
- Serve with tartar sauce, ketchup, or yogurt dip.
- Refrigerate leftovers up to 2 days and reheat in oven or air fryer for best texture.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying, Baking, Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1
- Sodium: 480
- Fat: 13
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 26
- Cholesterol: 95