Crispy Fish Nuggets with Tartar Sauce

By cserumga

Amount per serving
Calories: 287
Fat: 6.3g
Saturated fat: 0.6g
Monounsaturated fat: 2.9g
Polyunsaturated fat: 2g
Protein: 31.3g
Carbohydrate: 22.5g
Fiber: 1.1g
Cholesterol: 126mg
Iron: 1.4mg
Sodium: 556mg
Calcium: 28mg

Ingredients

• 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 cod fillets, cut into 1-inch pieces
• Cooking spray
• 1/4 cup canola mayonnaise
• 1 tablespoon chopped dill pickle
• 2 teaspoons chopped fresh flat-leaf parsley
• 1/4 teaspoon fresh lemon juice
• 1/4 teaspoon Dijon mustard

Preparation

Step 1

1. Preheat oven to 400°.

2. Heat a large skillet over medium-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.

3. Combine mayonnaise and remaining ingredients in a bowl; serve with nuggets.