Baked Fish Nuggets

This post may contain affiliate links. Please read my disclosure policy.

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!

cooked Fish Bites in a bowl

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 on a wooden board to make Fish nuggets

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.

Feel free to experiment with other seasonings! Try ranch seasoning, taco, or seasoned salt for a fun twist.

DIP We’ve included a dipping sauce recipe but feel free to try Fish Taco sauce, Dill Pickle Tartar Sauce, honey mustard sauce, teriyaki sauce, or spicy dill dip!

Fish nuggets on a baking sheet before baking

How to Make Fish Nuggets

  1. Prepare the breading mix.
  2. Cut pieces of fish in equal sizes and dip them in the egg mixture and then into the bread crumbs.
  3. Firmly pat the breading onto all sides of the fish nuggets and place on a prepared baking dish.
  4. Bake until the breading is golden brown on all sides and the fish is opaque and flakes easily with a fork.

cooked Fish nuggets on a baking sheet

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

Did your family love these Fish Nuggets? Be sure to leave a rating and a comment below! 


Fish bites in a white bowl with parchment paper
5 from 3 votes
Review Recipe

Baked Fish Nuggets with Caper Dill Mayo

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Holly N.
These homemade Fish Nuggets are fresh and flavorful. Serve with Caper Dill Mayo for dipping!


Fish Nuggets
  • 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

Follow Spend with Pennies on Pinterest


Fish Nuggets
  • 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.

Recipe Notes

  • 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

Calories: 475, Carbohydrates: 15g, Protein: 26g, Fat: 34g, Saturated Fat: 6g, Cholesterol: 74mg, Sodium: 614mg, Potassium: 422mg, Fiber: 1g, Sugar: 2g, Vitamin A: 48IU, Calcium: 58mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best fish nuggets, fish nuggets, fish nuggets recipe, how to make Fish Nuggets
Course Appetizer, Dinner, Entree, Fish, Lunch, Main Course, Snack
Cuisine American
Fish Bites (Fish Nuggets) on a baking sheet and plated with a title
close up of Fish Bites (Fish Nuggets) on a baking sheet with writing
Fish Bites (Fish Nuggets) on a baking sheet with parchment and writing
Fish Bites (Fish Nuggets) in a white bowl with lemons and writing
About the author


pinterest facebook twitter instagram

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating