Servings: 0
- 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.