Ingredients:

• 300 g boneless white fish, cut into cubes – Choose firm white fish like cod, haddock, or tilapia
• ¾ cup panko breadcrumbs – These create the signature crispy texture
• 4 tablespoons all-purpose flour – For the base coating
• 2 tablespoons dried parsley – Adds color and fresh herb flavor
• 1 egg – Acts as the binding agent
• 2 tablespoons milk – Helps create a smooth egg wash

For the Fish Spice Mix:

• 1 teaspoon vinegar – Tenderizes the fish and adds subtle tang
• 1–2 teaspoons peri peri seasoning – Adjust to your heat preference
• 1 teaspoon ginger garlic paste – Provides aromatic depth
• ½ teaspoon salt – Enhances all the flavors
• ½ teaspoon crushed black pepper – Adds warmth and complexity
• 2 tablespoons all-purpose flour – Helps the spices adhere to the fish

How to Make Spicy Fish Nuggets: A Perfectly Crispy Snack

Step-by-Step Instructions:

Step 1: Prepare the Fish Start by patting your fish cubes completely dry with paper towels. This crucial step ensures the spice mix adheres properly and prevents excess moisture from making your coating soggy. Cut the fish into uniform 1-inch cubes to ensure even cooking.

Step 2: Create the Spice Marinade In a medium mixing bowl, combine the vinegar, peri peri seasoning, ginger garlic paste, salt, crushed black pepper, and 2 tablespoons of flour. Mix thoroughly until you have a paste-like consistency. The mixture should be slightly thick but spreadable.

Step 3: Marinate the Fish Add the fish cubes to the spice mixture and gently toss until each piece is evenly coated. Let the fish marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for more intense flavor. The longer marination time allows the spices to penetrate deeper into the fish.

Step 4: Set Up Your Breading Station While the fish marinates, prepare three shallow dishes for the breading process. In the first dish, place the remaining 4 tablespoons of flour. In the second dish, whisk together the egg and milk until well combined. In the third dish, mix the panko breadcrumbs with the dried parsley.

Step 5: Bread the Fish Nuggets Working with one piece at a time, dredge each marinated fish cube first in flour, shaking off any excess. Next, dip it into the egg wash, ensuring it’s completely coated. Finally, roll it in the seasoned panko breadcrumbs, pressing gently to help the coating adhere. Place the breaded nuggets on a clean plate or baking sheet.

Step 6: Cook the Nuggets Heat oil in a deep fryer or heavy-bottomed pan to 350°F (175°C). If you don’t have a thermometer, test the oil by dropping in a small piece of bread – it should sizzle immediately and turn golden in about 30 seconds. Carefully add the nuggets to the hot oil in small batches, being careful not to overcrowd the pan. Fry for 3-4 minutes until golden brown and crispy, turning once halfway through cooking.

Step 7: Drain and Serve Remove the cooked nuggets with a slotted spoon and drain on paper towels or a wire rack for 1-2 minutes. Serve immediately while hot and crispy, accompanied by your favorite dipping sauces like tartar sauce, spicy mayo, or sweet chili sauce.