Description
Get ready for spicy Peri Peri Fish Nuggets! My easy recipe delivers crispy, zesty perfection a flavor explosion for any meal.
Ingredients
Scale
- Main Ingredients:
- 1.5 lbs (approx 680g) firm white fish fillets (like cod, tilapia, or pollock), patted dry and cut into 1-inch nuggets
- 1.5 cups Panko breadcrumbs
- 0.5 cup all-purpose flour
- 2 large eggs, whisked
- Flavor Boosters:
- 2–3 tbsp Peri Peri seasoning (adjust to your spice preference)
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp smoked paprika
- 0.5 tsp salt (or to taste, depending on seasoning blend)
- 0.25 tsp black pepper
- Cooking & Finishing Touches:
- 2–3 cups vegetable oil, for shallow frying
- 1 fresh lemon, cut into wedges, for serving
- 2 tbsp fresh cilantro, chopped, for garnish (optional)
Instructions
- Prep the Fish for Peri Peri Fish Nuggets:: Okay, first things first, get your fish fillets pat-dry with paper towels. This is crucial for crispy Peri Peri Fish Nuggets; any extra moisture means less crunch, and we don’t want that! Then, cut them into bite-sized nugget shapes, about 1-inch pieces. I usually aim for uniform sizes so they cook evenly, but honestly, a little rustic charm is totally fine too.
- Set Up Your Dredging Station:: Now, for the fun part! Grab three shallow dishes. In the first, put your all-purpose flour. In the second, whisk those eggs until they’re light and frothy – I always add a splash of water, just a tiny bit, to make them a little looser. And in the third, combine your panko breadcrumbs with all the amazing Peri Peri seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix that breadcrumb mixture really well; you want every Peri Peri Fish Nugget to be coated evenly.
- Coat the Peri Peri Fish Nuggets:: Time to get your hands messy! Take a fish piece, dredge it in the flour, shaking off any excess. Then, dip it into the egg wash, letting any extra drip off. Finally, roll it generously in that seasoned panko mixture, pressing gently to make sure it’s fully coated. Place your beautifully coated Peri Peri Fish Nuggets on a plate or baking sheet. I always double-check for any bare spots; we want maximum crunch!
- Heat the Oil for Frying:: Pour about an inch of vegetable oil into a large skillet or cast-iron pan over medium-high heat. You’re looking for it to shimmer, around 350-375°F (175-190°C). If you don’t have a thermometer, drop a tiny piece of breadcrumb in; it should sizzle immediately. Don’t overcrowd the pan, hon, or the temperature will drop, and your Peri Peri Fish Nuggets will get soggy instead of crispy.
- Fry Until Golden and Crispy:: Carefully place a few of the coated Peri Peri Fish Nuggets into the hot oil, making sure not to overcrowd the pan. Let them fry for about 2-3 minutes per side, until they’re a beautiful golden brown and look incredibly crispy. You’ll hear that satisfying sizzle! I always use tongs to gently flip them; patience is key here for even browning.
- Drain and Serve Your Peri Peri Fish Nuggets:: Once they’re golden and cooked through, use your tongs or a slotted spoon to transfer the Peri Peri Fish Nuggets to a plate lined with paper towels. This helps drain any excess oil, keeping them super crispy. Give them a minute to cool just slightly, then serve them up hot with those fresh lemon wedges and a sprinkle of cilantro. Honestly, the smell alone is enough to make your mouth water!