📝 About This Recipe
Transport your taste buds to the rugged coastlines of New England with these impeccably crispy, golden-brown cod nuggets. Each bite features succulent, flaky Atlantic cod encased in a seasoned, double-dredged crust that provides the ultimate satisfying crunch. These nuggets are a sophisticated yet nostalgic upgrade to a seafood classic, perfect for a family gathering or a high-end appetizer spread.
🥗 Ingredients
The Seafood
- 1.5 pounds Fresh Cod Fillets (thick-cut, skinless, and cut into 1.5-inch chunks)
- 1 teaspoon Kosher Salt (for initial seasoning)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Dredge & Batter
- 1 cup All-Purpose Flour (divided into two bowls)
- 1/4 cup Cornstarch (adds extra crispness)
- 2 Large Eggs (beaten well)
- 1.5 cups Panko Breadcrumbs (Japanese style for maximum crunch)
- 1 tablespoon Old Bay Seasoning (classic seafood spice)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika (for color and depth)
Frying & Garnish
- 3 cups Vegetable Oil (for deep frying; can use canola or peanut oil)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
- 1 Lemon (cut into wedges)
Quick Remoulade Sauce
- 1/2 cup Mayonnaise (full fat preferred)
- 1 tablespoon Dijon Mustard
- 1 tablespoon Capers (drained and minced)
- 2 tablespoons Dill Pickles (finely minced)
👨🍳 Instructions
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1
Pat the cod chunks thoroughly dry with paper towels. Removing excess moisture is the secret to ensuring the coating sticks and the fish doesn't steam.
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2
Season the cod chunks evenly with kosher salt and black pepper. Let them sit for 5 minutes while you prepare the breading stations.
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3
Prepare three shallow bowls. In the first, whisk together 1/2 cup flour, cornstarch, Old Bay, garlic powder, and smoked paprika.
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4
In the second bowl, beat the two eggs with a teaspoon of water until smooth.
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5
In the third bowl, combine the Panko breadcrumbs with the remaining 1/2 cup of flour to create a textured coating.
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6
In a heavy-bottomed pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a candy or deep-fry thermometer to ensure accuracy.
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7
Dredge a piece of cod in the flour/spice mixture, shaking off any excess.
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8
Dip the floured fish into the egg wash, ensuring it is fully coated.
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9
Press the fish firmly into the Panko mixture, coating all sides evenly. Place the breaded nugget on a wire rack and repeat with the remaining fish.
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10
Carefully drop 5-6 nuggets into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and result in greasy fish.
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11
Fry for 3-4 minutes, turning halfway through, until the nuggets are a deep golden brown and the internal temperature of the fish reaches 145°F.
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12
Use a slotted spoon to transfer the nuggets to a paper towel-lined plate or a clean wire rack to drain.
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13
While the fish fries, whisk together the mayonnaise, Dijon, capers, and minced pickles in a small bowl to create the remoulade.
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14
Sprinkle the hot nuggets with a tiny pinch of extra salt and fresh parsley while they are still glistening.
💡 Chef's Tips
Always use a thermometer to keep your oil at 350°F; if it's too cool, the nuggets get soggy; if too hot, the outside burns before the fish cooks. If you can't find cod, haddock or pollock are excellent firm white fish substitutes that hold their shape well. For an even crunchier crust, let the breaded nuggets rest on a wire rack for 10 minutes before frying to allow the coating to set. Avoid using frozen fish that hasn't been fully thawed and dried, as the ice crystals will cause the oil to splatter dangerously.
🍽️ Serving Suggestions
Serve alongside a pile of thick-cut steak fries and creamy coleslaw for a classic 'Fish and Chips' experience. Pair with a crisp, cold Sauvignon Blanc or a light pilsner to cut through the richness of the fried coating. Stuff the nuggets into warm flour tortillas with shredded cabbage and lime crema for instant fish tacos. Provide a side of malt vinegar for those who enjoy a traditional British tang with their fried seafood.