Recipes Crispy Fish Nuggets (Entree)

    • 1 cup panko (Japanese breadcrumbs)
    • 1 Tablespoon chopped fresh thyme
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 cup all-purpose flour
    • 2 Tablespoons water
    • 1 large egg, lightly beaten
    • 1 1/2 pounds fillets, cut into 1-inch pieces
    • Cooking spray
    • 1/4 cup light mayonnaise
    • 1 Tablespoon chopped dill pickle
    • 2 teaspoons chopped fresh parsley
    • 1/4 teaspoon lemon juice
    • 1/4 teaspoon Dijon mustard



Preheat oven to 400°.  Heat a large skillet over mediu m-high heat. Add panko and thyme to pan; cook 2 minutes or until golden brown, shaking pan frequently. Combine panko mixture, salt, and pepper in a shallow dish. Place flour in another shallow dish. Combine 2 tablespoons water and egg in another shallow dish. Dredge fish in flour mixture. Dip in egg mixture, and dredge in panko mixture. Arrange fish in a single layer on a baking sheet coated with cooking spray. Bake fish at 400° for 12 minutes or until done.  Combine mayonnaise and remaining ingredients in a bowl; serve with nuggets.

Nutrition Information

287 Calories, 6.3g Fat, 31g Protein, 22.5 Carbohydrate, 1.1g Fiber, 126 mg Cholesterol, 1.4mg Iron, 556mg Sodium