Description
Craving a kick? These crispy spicy fish nuggets are a weeknight lifesaver! My personal recipe for quick, flavorful bites that hit all the right notes.
Ingredients
Scale
- Main Ingredients:
- 1.5 lbs white fish fillets (cod, tilapia, or haddock), cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup Panko breadcrumbs
- Spicy Kick & Seasonings:
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper (or more, to taste)
- Salt & black pepper, to taste
- For Frying:
- Vegetable oil (or other high-heat oil), for frying
- Optional Garnishes:
- Fresh lemon wedges
- Chopped fresh cilantro
Instructions
- Prep Your Fish & Set Up Stations: First things first, get your fish ready. Pat those fish pieces *super* dry with paper towels – this is critical for crispy spicy fish nuggets, trust me! Then, grab three shallow bowls. In the first, put your flour. In the second, whisk those eggs. And in the third, combine the panko breadcrumbs with chili powder, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Give it a good stir to make sure all those spices are evenly distributed. I always make sure my stations are perfectly lined up, otherwise, it’s a breading disaster waiting to happen!
- Breading the Spicy Fish Nuggets: Now for the fun part! Take each piece of fish, one by one. First, dredge it in the flour, shaking off any excess. Then, dip it into the beaten egg, letting any extra drip off. Finally, press it firmly into the seasoned panko breadcrumbs, making sure it’s fully coated on all sides. You want a really good, even layer here for that satisfying crunch. I usually do a few at a time, otherwise, my hands get too messy too fast. Place the breaded fish on a plate or a wire rack as you go; this helps the coating set a bit. This is where I often make a mess, honestly, breadcrumbs everywhere!
- Heat That Oil: Pour about 1/2 inch of vegetable oil into a large skillet over medium-high heat. You’re looking for it to shimmer, maybe even see a tiny wisp of smoke, but not burn! If you don’t have a thermometer, a good trick is to drop a tiny pinch of breadcrumbs in; if they sizzle immediately, it’s ready. Don’t overcrowd the pan, hon, otherwise, your spicy fish nuggets won’t get crispy. Work in batches if you need to.
- Fry Your Spicy Fish Nuggets to Golden Perfection: Carefully place the breaded fish nuggets into the hot oil, making sure not to splash. Fry them for about 2-3 minutes per side, until they’re beautifully golden brown and cooked through. You’ll know they’re done when they’re flaky and the internal temperature reaches 145°F (63°C). I usually peek at the underside after two minutes, just to make sure they’re not burning. The smell at this point? Oh my goodness, it’s incredible!
- Drain & Repeat: Once cooked, use tongs to transfer the crispy spicy fish nuggets to a plate lined with paper towels. This helps drain off any excess oil, keeping them nice and crisp. Repeat with the remaining fish, adding more oil to the pan if needed, and letting it heat back up between batches. Don’t rush this step; properly drained fish is key to avoiding greasy nuggets. I often find myself sneaking a little taste of the first batch right here, can’t help it!
- Serve ‘Em Up Hot: These spicy fish nuggets are best served immediately, straight from the pan! Garnish with a squeeze of fresh lemon, some chopped fresh cilantro, or a side of your favorite dipping sauce. They’ll be piping hot, wonderfully crispy, and packed with flavor. The outside should be a vibrant golden-brown, and when you break one open, you’ll see perfectly white, flaky fish. So good, you won’t believe how easy they were!