Crispy Fish Nuggets with Spiced Potato Wedges
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- Chef's knife
INGREDIENTS
Nuggets:
- 4 skinless white fish fillets, cod or sea bass
- Oil for frying
- 2 large eggs
- ¼ cup chopped cilantro
- ¼ cup chopped parsley
- 2 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- Juice of ½ lemon
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup all-purpose flour
- ½ cup soda water, plus more as needed
Potato wedges:
- 4 medium russet potatoes, cut into wedges
- 1 teaspoon Tuscan seasoning
- 1 teaspoon granulated garlic
- ½ teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon all-purpose flour
- Oil for frying
Dip:
- 2 tablespoons mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons sweet chili sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated garlic
- A pinch of chili powder
- 2 tablespoons pickle brine
- Salt and black pepper, to taste
INSTRUCTIONS
Nuggets:
- In a medium bowl, whisk together the eggs, cilantro, parsley, garlic, turmeric, paprika, lemon juice, salt, and black pepper.
- Gradually add the flour and soda water, whisking until a smooth, thick batter forms. Adjust with more flour or soda water as needed.
- Cut the fish fillets into large bite-sized pieces and submerge them in the batter. Cover and refrigerate for 30 minutes to allow the flavors to develop.
- Heat 2 inches of oil in a deep skillet or heavy-bottomed pot over medium heat until it reaches 350°F (175°C).
- Working in batches, fry the fish for 3 to 4 minutes per side, or until golden brown and crisp. Transfer to a paper towel-lined plate and season with a pinch of salt while hot.
Potato wedges:
- In a large bowl, toss the potato wedges with Tuscan seasoning, granulated garlic, black pepper, paprika, and flour until evenly coated.
- Heat 2 inches of oil in a deep skillet over medium heat until it reaches 325°F (160°C).
- Fry the potatoes in batches, stirring occasionally, until golden brown and crisp, about 8 to 10 minutes per batch.
- Transfer to a paper towel-lined plate and season with salt while hot.
Dip:
- In a small bowl, whisk together all dip ingredients until smooth. Taste and adjust seasoning as needed.
- Serve the crispy fish nuggets and potato wedges hot with the dipping sauce on the side.
MY NOTES
FAQ
What type of fish works best for this recipe?
White fish fillets with firm, flaky flesh work best for this recipe. Ideal options include barramundi, sea bass, cod, haddock, and tilapia, as they hold their shape well while remaining tender inside. Avoid delicate fish like sole, which may fall apart in the batter. Oily fish such as salmon or mackerel are not recommended, as their stronger flavor can overpower the seasoning. Fresh fish is preferred, but if using frozen fillets, thaw them completely and pat dry before coating in batter. Removing excess moisture ensures proper adhesion and crispiness, preventing the fish from becoming soggy or greasy.
Can I bake or air fry the fish nuggets instead?
Yes, baking and air frying are alternatives to deep frying, though the texture will differ. To bake, preheat the oven to 425°F (220°C), place battered fish on a parchment-lined sheet, and lightly coat with oil. Bake for 15 to 20 minutes, flipping halfway, until golden. For air frying, preheat to 400°F (200°C), spray nuggets with oil, and cook for 10 to 12 minutes, shaking the basket midway. These methods reduce oil use but may not achieve the same crispiness as deep frying. Using a wire rack while baking helps air circulation, improving crunch while keeping the fish moist inside.
How can I make the batter extra crispy?
For a crispier batter, use ice-cold soda water, as carbonation creates a light, airy texture. Adding cornstarch to the flour mixture reduces gluten formation, leading to a crunchier coating. The batter should be thick enough to cling to the fish but not overly heavy. Frying at 350°F (175°C) prevents oil absorption, keeping the batter crisp. Fry in small batches to maintain oil temperature. Draining on a wire rack rather than paper towels prevents steam from softening the coating. Using rice flour instead of some wheat flour also enhances crispiness while keeping the batter light and crisp.
Can I prepare the batter in advance?
It is best to mix the batter just before cooking, as soda water loses carbonation over time, reducing its lightness. However, you can prepare the dry ingredients in advance and store them in an airtight container. When ready to cook, whisk in the wet ingredients, including the soda water, just before dipping the fish. If necessary, let the batter rest for 10 minutes to allow flavors to meld, but avoid refrigerating it for long periods, as it may thicken and lose aeration. Keeping the batter cold before frying also helps create a crispier, more delicate coating.
How do I prevent the fish nuggets from becoming greasy?
To prevent greasy fish nuggets, ensure the oil is at 350°F (175°C). If the oil is too cold, the batter absorbs excess oil, making the fish soggy. Use a thermometer to maintain temperature and fry in small batches to prevent cooling the oil. Avoid overcrowding the pan, as this causes temperature drops. Draining on a wire rack instead of paper towels prevents trapped steam from softening the crust. Using a carbonated liquid in the batter keeps it light, reducing oil absorption. Properly drying the fish before battering helps prevent excess moisture, which can lead to a greasy texture.
Can I use frozen fish fillets?
Yes, but frozen fish fillets must be completely thawed before use. Thaw overnight in the refrigerator or submerge in cold water for a quicker method. Pat the fillets dry with paper towels to remove excess moisture, which can prevent the batter from adhering properly and cause splattering in hot oil. Avoid thawing fish in warm water or at room temperature, as this leads to uneven defrosting. If moisture remains, lightly dust the fish with flour before battering. Ensuring the fish is dry before coating helps achieve a crispier texture and prevents the batter from becoming soggy during frying.
How do I store and reheat the fish nuggets?
Store leftover fish nuggets in an airtight container in the refrigerator for up to three days. To maintain crispiness, avoid microwaving, as it makes the batter soft. Instead, reheat in an oven at 375°F (190°C) for 10 to 15 minutes or in an air fryer at 350°F (175°C) for 5 to 7 minutes until heated through and crispy. Place the nuggets on a wire rack over a baking sheet for even airflow. Avoid stacking the nuggets, as trapped steam causes sogginess. Freezing is possible, but reheating from frozen may slightly alter the texture of the batter.
Can I make this fish nuggets recipe gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend or a mix of rice flour and cornstarch for a light, crispy texture. Ensure soda water, seasonings, and other ingredients are gluten-free, as some store-bought spice blends may contain additives with gluten. Fry in fresh oil that hasn’t been used for gluten-containing foods to prevent cross-contamination. The batter consistency should remain thick enough to coat the fish properly. Cooking methods remain the same, and with the right adjustments, the texture and flavor will be just as satisfying as the traditional version, without compromising the crispiness.
