Baked Fish Nuggets

By Addie

"Wow! These are addictively good and so easy to make! I usually don't like fish, but the taste and texture of these was wonderful." -GlamAtomic

MY NOTES: Deep-fry, and use Panko bread crumbs!

Ingredients

• 1/2 lb fish fillet (cod or any other firm fish)
• 1 tablespoon lemon juice
• 3 tablespoons milk
• 1 egg
• 2 tablespoons Dijon mustard
• 2 tablespoons yogurt
• Salt
• Pepper
• Breadcrumbs

Preparation

Step 1

Preheat oven to 400 degrees. Line out a baking tray with baking parchment.

Cut fish fillet bite-sized pieces (nuggets). Drizzle with lemon juice. Sprinkle with salt and pepper to taste.

In a bowl combine milk, egg, mustard and yogurt. Mix well and add salt and pepper to taste.

Dip the fish nuggets into milk mixture to cover nuggets with the sauce.

Take nuggets out of the sauce (using a fork) and let drip off excess of sauce and coat with breadcrumbs.

Place them on the baking tray and bake them for 10 minutes. Then heat up the oven and broil them until they are golden brown.

Take them out of the oven and serve them hot with your favorite sauce, salsa or dip.
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NOTE: Can easily prepared in advance and freeze. Follow the directions and bake them only for 10 minutes. Take them out of the oven and freeze them. To serve: take them out of the freezer, thaw and broil them until they are golden brown.

NOTE: I do not have given the amount of breadcrumbs needed. Sometimes I need more, sometimes less. But coat the nuggets only with a thin layer of breadcrumbs. You can replace the breadcrumbs by ground almonds. This will add a nutty flavor to the nuggets.

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REVIEWS:

Wow! These are addictively good and so easy to make! I usually don't like fish, but the taste and texture of these was wonderful. I also added a bit of tobasco sauce to the mustard/milk/yoghurt mixture, and used Italian Seasoned breadcrumbs with a dash of Salmon Seasoning. Wonderful and will definitely make again!

Delicious and super easy, thanks for sharing! I added parmesean cheese and italian seasoning to my plain breadcrumbs (also salt and pepper). Didn't have plain yogurt, so I used sour cream instead. Everyone loved it. Even the picky eaters.

Perfect!! I rarely cook frsh fresh, because my husband will only eat it fried, and I don't like to fry. A friend of ours had given us a huge bag of fresh bass he had caught. This was perfect for it! Both my kids and my husband loved it! I looked for panko when buying my bread crumbs, but Wal-mart didn't have any, so I used the regular. they were great! I may try the panko next time if I can find it. I will be making this again soon!!

Mmmmm. And Mmmmmmm. And MMMMMMM!! These are fabulous. They go together so quickly. I even goofed, I doubled the recipe and forgot to double the mustard and the yogurt and they are still delicious. I did not use quite as much lemon juice and I used tilapia fillets. Then I experimented. I used some regular Italian bread crumbs, some cajun mix and some Old Bay Dip and Crisp. I liked them all, except the cajun mix did not brown very well. I actually think my favorite was the plain Italian bread crumbs. Instead of broiling, I used a convection oven cycle for a few minutes at 350 degrees F. Now I have a new favorite to make when my son is home from University. Next time I may try some seasoned Panko. Wonderful!! Comfort food indeed.

Really tasty fish nuggets, Thorsten! For a baked nugget recipe, the fact that the liquid had the mustard and yogurt in it makes this recipe stand out. It has more depth than the basic egg and milk wash. Nice with some homemade tartar sauce, I used flounder with good success!

Very delicious fish, Thorsten! I used catfish, and for the breadcrumbs, I ran white whole-grain bread through the food processor, then dried the crumbs a bit in the oven. I did cheat a little and mist them with some olive oil before baking (at 375F convection); they browned very nicely, so I didn't broil them. We enjoyed this recipe very much--thanks so much for posting it!

These were great! I made them for lunch today to rave reviews all around :) I used some cod that was in the freezer and it was still a tad frozen so I baked for 20 minutes and broiled until brown and they came out perfect. I served with tartar sauce. Thanks for a keeper.

Very tasty! I used one pound of Mahi-mahi cut into 24 pieces, and the original amount of egg-milk dip. I baked these for 15 minutes, then broiled them. I served with a warm dip (warmed marinara sauce) and a cold dip (homemade green goddess dressing). Delicious!

I LOVED this recipe! I usually run from any type of fish, but trying to be good and get more fish in my diet so I decided to try this. I am so glad I did! I used planko breadcrumbs as I wasn't sure what type (dry or fresh) to use. The fish was fantastic! Tx will make this many, many more times.

Yum! Yum! Yum! Yum! We were out of bread crumbs so we used finely crushed Pringles Ranch light chips... YUM YUM YUM. My kids went nuts for these! They were fantasic! Thanks for sharing!

Great recipe Thorsten! I added ground almonds to my breadcrumbs and what a special treat.I prepared them this morning, cooked them for supper;thanks for a keeper.

These are great. Easy to make and baked to perfection. I liked the dijon in the egg dip, it really added flavor. I also liked how the yogurt made the egg dip thicker and stuck to the fish better which made the crumbs stick nicely. I used a mixture of dry and regular bread crumbs. We had these with home made baked french fries and a little ketchup, but a dipping sauce of some kind would be great with these nuggets as well. Thanks Thorsten!

This was just like the stuff you buy at the store!!! Its is so delcious, my whole family loved it! Also, I had one lb of walley filets and I had enough sauce without doulbing it! I served mine with Mircle whip and it was simply great! Thanks, yet again Thorsten for another great recipe!

I thought this was great. I also used the sauce mixture to pour over a fish and did not bread and baked 15 minutes which was also delish!

I love recipes that are healthy, yet tasty - this meets that criteria! I used cod loins, low fat yogurt & 1% milk ....... served with Kittencal's Tarragon Mustard Sauce (#118823) for dipping.

A great alternative to fried fish nuggets. I love the flavor of the dijon mustard in the coating. I made the recipe with tilapia. Other than using lime juice instead of lemon,I followed the recipe. I will be making some to put into the freezer for future use.

Mmmhhh, what a great recipe! Thanks Thorsten for sharing. I used about 300gr of cod loin and it was just the perfect amount for my partner and I. I served it with home-made oven fries and a honey-mustard-dill-mayo, which I suppose defied the whole object of being healthy a little, but it went really well! I love the fact that they are baked and not at all greasy, and it also means that you get the full flavour of all the ingredients, especially the fresh fish and it doesn't get spoilt by the taste of the oil it's fried in. I'll be making these again! :D

Definitely 5 wonderful stars!!! I had this for my New Years Day dinner and so glad I did! What a way to start the new year!!!. First let me tell you that I am not the biggest fish lover. I want to eat more fish this year to assist me in healthier eating habits. What a way to start eating baked fish! This is delicious! I don't want to tell you, but I'm going to tell you- that I fried about 1/3 of the fish nuggets. They too were very good, but actually took away from the flavor. The baked fish was better and cooked to pefection in the time listed. I used Tilapia which was my first time using it. I loved it, but I am still going to be trying other fish with this recipe! Thank you Thorsten!!! This is GREAT!!! Happy New Year!!!

Awesome recipe! Love that you can make ahead and freeze for later quick cooking! I gave this a Texas twist- of course- and used a mix of cornmeal and flour instead of breadcrumbs and added some hot sauce to the mustard/yogurt sauce. This was really yummy! Loved that they are baked not fried! Thanks Thorsten for a great and healthy recipe!

Fish is not a big winner for us but this was a very good tasting fish recipe. I did use cod and seasoned breadcrumbs. Added a bit more dijon mustard because it is a favorite of mine. Served the fish nuggets with Dancer's No-Fat Tartar Sauce Recipe #38725 and French fries for a great supper!

Great tasting fish nuggets! I used cod, the ingredients complimented the cod very nicely. They turned out perfectly cooked and crunchy on the outside.We will be making these again, thanks for sharing a good one!!