Why go through the drive-through when making homemade fish nuggets is so much easier and tastier (and healthier)?
Breaded and then baked to crispy perfection, fish nuggets are great for a quick dinner with the fam. Just add a dipping sauce!
Perfectly Crispy Nuggets
The key to great fish nuggets is always in the breading!
Add in the mild flavor of firm white fish like cod or flounder and the nuggets are sturdy enough to hold the breading!
Tips for Crispy Nuggets
- Ensure fish is completely defrosted (it tends to leak water as it defrosts)
- Toss in the egg mixture but ensure excess is removed before breading
- Cook at a high temperature for a short time to allow the coating to crisp without overcooking the fish
- If desired, place nuggets on a rack on the pan allowing air to circulate around without the bottom getting soggy
Ingredients & Variations
Boneless, skinless fish fillets are used in this recipe. Cod, Flounder, Tilapia, or Halibut will all taste great!
The key is in the breading! The combination of Italian seasoned panko and cornflake crumbs are mixed with garlic powder and lemon pepper seasoning.
How to Make Fish Nuggets
- Prepare the breading mix.
- Cut pieces of fish in equal sizes and dip them in the egg mixture and then into the bread crumbs.
- Firmly pat the breading onto all sides of the fish nuggets and place on a prepared baking dish.
- Bake until the breading is golden brown on all sides and the fish is opaque and flakes easily with a fork.
How to Store and Reheat
Keep leftover fish nuggets in an airtight container or a zippered bag in the refrigerator and they should last about 3 days.
Fish nuggets are easy to reheat in a toaster oven or the oven.
Freeze fish nuggets by putting them in a zippered bag labeled with the date on it. They’ll keep about one month.
Best Fish Recipes
- Blackened Salmon – 20-minute meal
- Easy Fish Tacos – with a homemade sauce
- Parmesan Crusted Tilapia – light & crisp
- Classic Tuna Salad – super flavorful
- Garlic Butter Baked Salmon – ready in 30 minutes
- Air Fryer Fish & Chips – use fresh or frozen fillets
Did your family love these Fish Nuggets? Be sure to leave a rating and a comment below!
Baked Fish Nuggets with Caper Dill Mayo
- 1 pound fish fillets (such as flounder or cod), boneless and skinless
- 1 teaspoon old bay seasoning
- 2 eggs beaten
- 1 tablespoon lemon pepper seasoning
- ½ cup panko bread crumbs Italian seasoned
- ½ cup cornflake crumbs
- 1 teaspoon garlic powder
- ¼ cup flour
Caper Dill Mayo
- 1 dill pickle small
- 1 teaspoon capers drained
- ¼ cup mayonnaise
- ¼ teaspoon garlic powder
- ¼ teaspoon dried parsley
- Preheat oven to 425°F.
- Beat eggs and old bay seasoning and place in a small bowl.
- In a separate bowl, combine both crumbs, garlic powder, and lemon pepper seasoning.
- Dab fish dry with a paper towel and cut into bite sized pieces, about 1 to 2 ".
- Dredge the fish in flour. Dip each nugget in egg and then into the crumb mixture coating all sides.
- Place on a parchment-lined baking sheet and spray with cooking spray.
- Bake 10 minutes. Broil 2 minutes or until lightly browned if desired.
- Cook until fish flakes easily. Do not overcook.
Caper Dill Mayo
- Using a knife, carefully remove and discard the peeling from the pickle, then mince the soft inner flesh.
- Add the capers to the minced pickle, and using a fork, crush them together against the bottom of the bowl.
- Add the mayo, garlic powder, and dried parsley to the pickle/caper mixture and blend well.
- Serve with baked fish nuggets.
- Cook time can vary based on the thickness of your filets. Thinner filets will need 8-10 minutes while thicker filets may need up to 14 minutes. Do not overcook the filets.
- Ensure the fish is fully thawed to avoid mushy breading.
- Allow all excess egg mixture to drip off, there should just be a very thin coating.
- Fish can be baked on a baking rack if desired.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)