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    Home » Recipes » Appetizers

    Crispy Fish Nuggets

    Published: Feb 22, 2025 || Last updated: Feb 22, 2025 by Farrukh Aziz

    9579 shares
    Jump to Recipe

    This Crispy Fish Nuggets Recipe is a delicious homemade meal that excites children and is loved by adults! It takes less than 30 minutes to make, so get ready to enjoy this yummy fish that's flavorful, crunchy, and tender all at once!

    A dish full of fish nuggets served alongside lemon wedges and a sauce in a bowl.
    Table of Contents
    • Why we love these crispy fish nuggets?
    • Ingredients you'll need
    • How to make fish nuggets?
    • Expert Tips
    • FAQs
    • Serving Ideas
    • Storage & Freezing
    • You might also like
    • 📖 Recipe

    Why we love these crispy fish nuggets?

    They’re crunchy, delicious, and so easy to make! This fish nuggets recipe is one of those magical meals that both kids and adults love. Kids adore the crunchy texture and the adults can’t get enough of the flavor and how simple it is to make! 

    I made these nuggets using mild fish, cubed, and simply seasoned crushed cornflake mixture that gives the fish incredible flavors to pair with the crispy texture. Only a few ingredients are needed in this dish, and that makes it all the more delightful. 

    It’s so easy to take this meal from start to finish, all in under 30 minutes. It’s a no-stress, no-fuss recipe that you’ll learn to make with your eyes closed. I serve these fish sticks with sides as a main meal, or with a simple sauce as an appetizer or snack. However you plan to serve it, it’s sure to be a real crowd-pleaser!

    *For more delicious fish recipes, be sure to try these recipes: 

    • Air Fryer Salmon Bites
    • Alleppey Fish Curry
    • Asian Salmon with Sesame Ginger Soy Sauce
    • Chili Lemon Baked Tilapia
    • Air Fryer Salmon Steaks
    • Baked Salmon

    Ingredients you'll need

    Boneless fish cubes, oil, garlic powder, lemon juice, salt and pepper, red pepper flakes in individual bowls.
    • Boneless Fish: Make sure you get good quality fish, as it’s the star of this recipe. I suggest sea bass, cod, or haddock. Cut it into 1½-inch chunks.
    • Oil: I use mild and flavorless like vegetable oil so it doesn’t compete with other ingredients.
    • Lemon Juice: Adds the perfect amount of acidity to tenderize the fish and add flavor.
    • Seasonings: Flavor the raw fish with garlic powder, red pepper flakes, salt, and freshly ground black pepper.
    Crushed cornflakes, flour, salt, black pepper, oregano, parsley, beaten eggs in individual bowls.
    • Cornflakes: This ingredient is what gives your fish the crispy crunch you’re looking for! Crush your cornflakes evenly for best results. 
    • Herbs: Finely chopped fresh parsley and dried oregano will give your cornflake mixture a light, aromatic flavor.
    • Flour Mixture: It’s simple! Use plain flour, salt, and freshly ground black pepper.
    • Eggs: This is the binder of your recipe and will ensure the cornflake mixture stays on. You can use plain beaten eggs, or season them with salt and pepper.
    • Oil: Your favorite oil for deep frying. I recommend a good quality vegetable oil.

    How to make fish nuggets?

    1. In large bowl, place the boneless fish cubes along with oil, lemon juice, garlic powder, red pepper flakes, salt, and freshly ground black pepper.

    Toss the fish to coat it evenly, cover, and set the bowl aside for 10 minutes.

    Add seasonings to cubed fish in a bowl.

    2. Place cornflakes in a large ziploc bag and seal. Roll the rolling pin over the ziplock bag and evenly crush the cornflakes into small crumbs.

    3. Transfer the cornflake crumbs onto a plate and add chopped fresh parsley and dried oregano.

    Crushing cornflakes in a ziplock using a rolling pin.
    Add fresh parsley herb and dried oregano to crushed cornflakes.

    4. Combine the herbs and cornflakes well and set them aside.

    5. In a bowl or on a plate, season plain flour with salt and freshly ground black pepper. Mix and set aside.

    Combine corn flakes crumb and herbs.
    Combine flour with salt and freshly ground pepper in a separate bowl.

    Coat the Fish Nuggets

    6. Take a piece of marinated fish and coat it with the seasoned flour, shaking off any excess.

    All the bowls of the step-by-step process shot with a hand coating the marinated fish in seasoned flour.

    7. Dip the floured fish into the beaten eggs, ensuring it is coated well; wipe the excess egg on the side of the bowl to avoid dripping.

    all the bowls shot with a hand coating the flour fish in beaten egg.

    8. Then, roll the fish in the herbed cornflake mixture and coat well. Coat the entire batch in the same manner.

    Note: For a thicker coating, repeat the process - dip again in the egg and coat it with the cornflake mixture.

    all the bowls shot with a hand coating the fish in the cornflake mixture.

    9. Place the coated fish pieces onto a plate and freeze them for 30 minutes.

    The fish nuggets coated with the cornflake herb mixture on a plate.

    10. Heat oil in a deep pan or a pot. Deep fry the fish nuggets on medium heat until they're golden brown and crisp.

    Fish nuggets being fried in a pan of oil.

    11. Remove the fried nuggets with a slotted spoon and drain the oil from the nuggets on the kitchen towel.

    Removing the fried fish nugget  from the oil with a slotted spoon.

    12. Serve your fish immediately with your favorite dip or sauce. Enjoy!

    Expert Tips

    • Whether you’re using fresh or frozen fish, be sure to pat it dry. The seasonings and cornflakes won’t stick to the fish if it’s moist. 
    • If you don’t want to crush the cornflakes by hand, feel free to use a food processor to make this step easier and the flakes more uniform. 
    • Coat the fish nuggets thoroughly with the cornflake mixture or you’ll have uneven levels of crispiness and flavor. 
    • You can make a couple of simple swaps for a gluten-free option. Use tapioca flour and gluten-free labeled cornflakes. 
    • Play around with the herbs and spices. If you want to add garlic powder to your flour mixture, go ahead! You can also add more or less parsley and oregano to suit your personal tastes.

    FAQs

    Which fish is good for nuggets?

    Any mild white fish would work for this recipe. I like to use cod, haddock, halibut, or sea bass. Feel free to use your favorite or whatever you have easy access to!

    Can I bake these fish nuggets?

    Yes, you can bake them and they'll be just as delicious, but a little less crispy. Place your nuggets on a lightly greased wire rack and then spray them with a little oil. Bake them at 425F for 10-12 minutes, or until they're browned and cooked through.

    Can I use frozen fish to make nuggets?

    Yes, you can make frozen fish into these crispy nuggets! Just allow them to thaw and pat them dry before seasoning them. You'll want to remove as much moisture as possible.

    A close-up of fish nuggets in a parchment lined bowl with lemon wedges and a dipping sauce.

    Serving Ideas

    This fish nuggets recipe is an elevated version of a childhood favorite, so why not elevate the sides too?! Instead of ketchup (although I support ketchup if that’s what you enjoy) serve your nuggets with creamy dill sauce, tahini sauce, or something with a horseradish base. 

    Kids love fish sticks with chips or fries, so make your own homemade sweet potato fries for a healthier version. You can also serve your fish with a yummy pesto pasta salad for an accompanying flavor and texture profile. 

    And we can’t forget veggies! They are the perfect side to any protein, and even the most picky eaters will enjoy these delicious options. Crispy roasted Brussels sprouts and crispy fried okra are about as good as it gets!

    Storage & Freezing

    Storage: If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.

    Freeze: Freeze your coated nuggets only if you've made them with fresh fish. These will keep in an airtight container for up to three months. I do not recommend freezing previously frozen fish.

    Reheat: I recommend reheating your nuggets in the air fryer to get a crispy texture. You can also reheat them in the oven, but be sure to use a wire rack so the heat can circulate around them.

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    If you made and loved this fish nugget recipe, please leave a star rating and review in the comments below! I always love hearing from my readers and take your suggestions into account.

    You can also follow me on Pinterest, Instagram, or Facebook to see more of my kitchen creations.

    📖 Recipe

    A dish full of fish nuggets served alongside lemon wedges and a sauce in a bowl.
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    Crispy Fish Nuggets Recipe

    This Crispy Fish Nuggets Recipe is a quick and easy, delicious homemade meal that excites children and is loved by adults! It takes less than 30 minutes!
    Course Appetizer, Snack
    Cuisine American
    Diet Non Vegetarian
    Prep Time 15 minutes minutes
    Cook Time 10 minutes minutes
    Total Time 25 minutes minutes
    Servings 12
    Calories 251kcal
    Author Farrukh Aziz

    Ingredients
     

    • 2.2 pounds boneless fish (sea bass or cod or haddock cut in 1½ inch chunks)
    • 2 tablespoons oil
    • 2 tablespoons lemon juice
    • 2 teaspoons garlic powder
    • 1 teaspoon red pepper flakes
    • 1 teaspoon salt (or to taste)
    • ½ teaspoon freshly ground black pepper (or to taste)

    For coating fish

    • 5 cups cornflakes (or as needed)
    • ⅓ cup fresh parsley (finely chopped)
    • 1 tablespoon dried oregano
    • 1 cup plain flour
    • 1 teaspoon salt (or to taste)
    • ½ teaspoon freshly ground black pepper
    • 4 large eggs (beaten. you may season it with little salt and pepper)
    • oil (for deep frying)
    Prevent your screen from going dark

    Instructions

    • In large bowl, place 2.2 pounds boneless fish cubes along with 2 tablespoons oil, 2 tablespoons lemon juice, 2 teaspoons garlic powder, 1 teaspoon red pepper flakes, 1 teaspoon salt and ½ teaspoon freshly ground black pepper. Combine well, cover and set it aside for 10 minutes.

    To coat the fish

    • Place 5 cups cornflakes in a large ziploc bag and seal. Roll the rolling pin over the ziplock bag with cornflakes all over the edge so that everything crushed to even small crumbs.
    • Transfer the cornflake crumbs onto a plate. Add chopped ⅓ cup fresh parsley, 1 tablespoon dried oregano and combine well. Set aside.
    • In a bowl or plate, season 1 cup plain flour with 1 teaspoon salt and ½ teaspoon freshly ground black pepper and mix. Set aside.
    • Take a piece of marinated fish and coat it with the seasoned flour, shaking off any excess.
    • Dip the floured fish into the beaten eggs, ensuring it is coated well, wipe the excess egg on the side of the bowl to avoid dripping.
    • Then roll the fish in the herbed cornflakes mixture to coat well. Coat the entire batch in the same manner. For a thicker coating, repeat the process - dip again in the egg and coat it with the cornflakes mixture.
    • Place the coated fish pieces onto a plate and freeze for 30 minutes.
    • Heat enough oil in a deep pan or a pot. Deep fry the fish nuggets on a medium heat until golden brown and crisp.
    • Remove the fried nuggets with a slotted spoon and drain on the kitchen towel.
    • Serve immediately with your favorite dip or sauce .

    Notes

    Food processor: If you don't want to crumble your cornflakes by hand, you can use a food processor to crush them.
    Gluten-Free: Swap plain flour for tapioca flour and gluten-free labeled cornflakes for gluten-free options.
    Bake: You can bake these nuggets instead of frying them. Place them on a lightly greased wire rack and spray with little oil. Bake at 425F for 10-12 minutes or until they're browned and cooked through.
    Storage: Store the leftovers in an airtight container in the refrigerator for up to 3 days.
    Freeze: If you've made your coated nuggets with fresh fish, you can freeze them in an airtight container for up to three months. I do not recommend freezing previously frozen fish.
     
     

    Nutrition

    Calories: 251kcal | Carbohydrates: 19g | Protein: 19g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 98mg | Sodium: 351mg | Potassium: 414mg | Fiber: 1g | Sugar: 1g | Vitamin A: 388IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 5mg
    Tried this recipe?Tag @cubesnjuliennes on Instagram and hashtag it #cubesnjuliennes!

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    Hey there, I'm Farrukh !

    Closeup Portrait of Farrukh Aziz - Author of Cubes N Juliennes.

    Welcome, I am glad you're here! At Cubes N Juliennes, you'll learn simplified, flavorful, and family-friendly dinner ideas. I aim to create easy, globally inspired, and approachable recipes for all home cooks to make every meal special. Come, say Hi, pick your favorite, and let's celebrate food together!

    More about me ➤

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