Tuesday, February 16, 2016

Fish Nuggets 4 College Cooking

Craving childhood favorites lately like grilled cheese, mac 'n cheese, biscuits, chicken nuggets and fish sticks--but, I really wanted all the nostalgia and comfort without the artificial flavors, saturated fats, and laundry list of unknown ingredients!

Luckily for me, I came across a great deal on fresh tilapia at the grocery store and a simple recipe of Fish Nuggets in Cooking Light--a few ingredients, simple steps, and delicious-ness when all was said and   done.

The recipe might be too messy for some, but why not take the challenge and make a great meal tonight. More than plenty to share with a roommate or hungry college student and friend.

(Adapted from Cooking Light--recommend making double egg-wash and double panko)

Fish Nuggets 4 College Cooking

Sheet Pan
3 Shallow Mixing Bowls (or Cereal bowls or pyrex dish or pie dish)
Functioning Oven
Platter with Parchment paper

1 lb tilapia fillets, cut into 1 1/2 inch pieces and chunks
Salt & Pepper
1/3 cup cornstarch
1 eggs
1 Tbls water
1 1/2 cup Panko breadcrumbs, preferably no flavors

Easy Dipping Sauce (combine all ingredients):
1/4 cup Light Mayo or Olive Oil Mayo
1 Tbls dill relish (like for hot dogs)
1 Tbls green onions


1. Wash your hands.
2. Preheat oven with sheet pan at 450F-500F degrees.
3. Prepare your fish chunks with salt & pepper.

4. Prepare your assembly line:
--shallow bowl with 1/3 cup cornstarch
--shallow bowl with egg + water wash, briefly whisked with a fork
--shallow bowl with panko breadcrumbs

5. Move fish chunks into cornstarch, then egg wash, then breadcrumbs.

6. Set on a platter with parchment paper.

7. Remove the sheet pan from the oven safely without burning yourself.
8. Spray lightly with PAM spray and place fish nuggets in a single layer.

9. Drizzle with olive oil and bake at 450F degrees x 12-15 minutes.

10. Make sure to fish nuggets at 8-10 minutes.

Have dipping sauce (or ketchup) ready and dig in!

Cravings Satisfied!

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