Crispy Fish Nuggets

This Crispy Fish Nuggets Recipe is a delicious homemade meal that excites children and is loved by adults! It takes less than 30 minutes to make, so get ready to enjoy this yummy fish that's flavorful, crunchy, and tender all at once!

Why we love these crispy fish nuggets?

They’re crunchy, delicious, and so easy to make! This fish nuggets recipe is one of those magical meals that both kids and adults love. Kids adore the crunchy texture and the adults can’t get enough of the flavor and how simple it is to make! 

I made these nuggets using mild fish, cubed, and simply seasoned crushed cornflake mixture that gives the fish incredible flavors to pair with the crispy texture. Only a few ingredients are needed in this dish, and that makes it all the more delightful. 

It’s so easy to take this meal from start to finish, all in under 30 minutes. It’s a no-stress, no-fuss recipe that you’ll learn to make with your eyes closed. I serve these fish sticks with sides as a main meal, or with a simple sauce as an appetizer or snack. However you plan to serve it, it’s sure to be a real crowd-pleaser!

*For more delicious fish recipes, be sure to try these recipes: 

• Air Fryer Salmon Bites
• Alleppey Fish Curry
• Asian Salmon with Sesame Ginger Soy Sauce
• Chili Lemon Baked Tilapia
• Air Fryer Salmon Steaks
• Baked Salmon

Ingredients you'll need

• Boneless Fish: Make sure you get good quality fish, as it’s the star of this recipe. I suggest sea bass, cod, or haddock. Cut it into 1½-inch chunks.
• Oil: I use mild and flavorless like vegetable oil so it doesn’t compete with other ingredients.
• Lemon Juice: Adds the perfect amount of acidity to tenderize the fish and add flavor.
• Seasonings: Flavor the raw fish with garlic powder, red pepper flakes, salt, and freshly ground black pepper.

• Cornflakes: This ingredient is what gives your fish the crispy crunch you’re looking for! Crush your cornflakes evenly for best results. 
• Herbs: Finely chopped fresh parsley and dried oregano will give your cornflake mixture a light, aromatic flavor.
• Flour Mixture: It’s simple! Use plain flour, salt, and freshly ground black pepper.
• Eggs: This is the binder of your recipe and will ensure the cornflake mixture stays on. You can use plain beaten eggs, or season them with salt and pepper.
• Oil: Your favorite oil for deep frying. I recommend a good quality vegetable oil.

How to make fish nuggets?

1. In large bowl, place the boneless fish cubes along with oil, lemon juice, garlic powder, red pepper flakes, salt, and freshly ground black pepper.

Toss the fish to coat it evenly, cover, and set the bowl aside for 10 minutes.

2. Place cornflakes in a large ziploc bag and seal. Roll the rolling pin over the ziplock bag and evenly crush the cornflakes into small crumbs.

3. Transfer the cornflake crumbs onto a plate and add chopped fresh parsley and dried oregano.

4. Combine the herbs and cornflakes well and set them aside.

5. In a bowl or on a plate, season plain flour with salt and freshly ground black pepper. Mix and set aside.

Coat the Fish Nuggets

6. Take a piece of marinated fish and coat it with the seasoned flour, shaking off any excess.

7. Dip the floured fish into the beaten eggs, ensuring it is coated well; wipe the excess egg on the side of the bowl to avoid dripping.

8. Then, roll the fish in the herbed cornflake mixture and coat well. Coat the entire batch in the same manner.

Note: For a thicker coating, repeat the process - dip again in the egg and coat it with the cornflake mixture.

9. Place the coated fish pieces onto a plate and freeze them for 30 minutes.

10. Heat oil in a deep pan or a pot. Deep fry the fish nuggets on medium heat until they're golden brown and crisp.

11. Remove the fried nuggets with a slotted spoon and drain the oil from the nuggets on the kitchen towel.

12. Serve your fish immediately with your favorite dip or sauce. Enjoy!

Expert Tips

• Whether you’re using fresh or frozen fish, be sure to pat it dry. The seasonings and cornflakes won’t stick to the fish if it’s moist. 
• If you don’t want to crush the cornflakes by hand, feel free to use a food processor to make this step easier and the flakes more uniform. 
• Coat the fish nuggets thoroughly with the cornflake mixture or you’ll have uneven levels of crispiness and flavor. 
• You can make a couple of simple swaps for a gluten-free option. Use tapioca flour and gluten-free labeled cornflakes. 
• Play around with the herbs and spices. If you want to add garlic powder to your flour mixture, go ahead! You can also add more or less parsley and oregano to suit your personal tastes.

Serving Ideas

This fish nuggets recipe is an elevated version of a childhood favorite, so why not elevate the sides too?! Instead of ketchup (although I support ketchup if that’s what you enjoy) serve your nuggets with creamy dill sauce, tahini sauce, or something with a horseradish base. 

Kids love fish sticks with chips or fries, so make your own homemade sweet potato fries for a healthier version. You can also serve your fish with a yummy pesto pasta salad for an accompanying flavor and texture profile. 

And we can’t forget veggies! They are the perfect side to any protein, and even the most picky eaters will enjoy these delicious options. Crispy roasted Brussels sprouts and crispy fried okra are about as good as it gets!

Storage & Freezing

Storage: If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days.

Freeze: Freeze your coated nuggets only if you've made them with fresh fish. These will keep in an airtight container for up to three months. I do not recommend freezing previously frozen fish.

Reheat: I recommend reheating your nuggets in the air fryer to get a crispy texture. You can also reheat them in the oven, but be sure to use a wire rack so the heat can circulate around them.