Description
These Crispy Cod Nuggets are golden, crunchy on the outside, and tender and flaky on the inside. Perfectly seasoned and fried to crispy perfection, they make a delicious appetizer or main dish to enjoy with your favorite dipping sauces.
Ingredients
Fish
- 1 pound cod, cut into 1-2 inch pieces
Breading
- 1 egg
- 1 cup all-purpose flour
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For Frying
- Oil for frying (vegetable or canola oil recommended)
Instructions
- Prepare Paper Towels: Line a plate with paper towels and set it aside to absorb excess oil after frying.
- Dry the Cod: Pat the cod pieces dry thoroughly with paper towels to ensure the coating adheres well.
- Mix Egg and Flour Mixtures: Crack the egg into a shallow bowl and whisk until smooth. In another shallow bowl, combine the flour, dried parsley, garlic powder, onion powder, salt, and pepper.
- Coat the Fish: Dredge each piece of cod in the flour mixture, shaking off any excess, then dip into the beaten egg letting excess drip off. Return each piece back to the flour mixture to coat thoroughly. Place the coated nuggets on a plate.
- Heat the Oil: Pour oil into a deep skillet to a depth of about 1/2-inch. Heat over medium-high until hot and shimmering but not smoking.
- Fry the Nuggets: Arrange the cod nuggets in a single layer in the hot oil with space between each. Fry for about 2 minutes per side or until golden brown and cooked through. The internal temperature should reach 145°F when checked with a meat thermometer.
- Drain and Season: Remove the cooked nuggets to the paper towel-lined plate to drain excess oil. Lightly season with salt while still warm.
- Serve: Serve the crispy cod nuggets with a squeeze of fresh lemon and your choice of dipping sauces such as cocktail sauce, tartar sauce, or ketchup.
Notes
- Ensure the oil is hot enough before frying to prevent soggy nuggets.
- Use a thermometer to check the internal temperature of the cod for safe consumption.
- Patting the fish dry is important to achieve a crispy coating.
- The double dredge in flour and egg helps create a crunchy exterior.
- Serve immediately for best texture and flavor.
