Panko-Crusted Cod Nuggets
These panko-crusted cod nuggets will have your kids running to the table for dinner. Serve with fresh lemon wedges and veggies and consider dinner done!
Equipment
- nonstick skillet
Ingredients
- 1.5 pounds fresh cod
- 3/4 teaspoon Kosher salt
- 1/2 cup flour
- 2 large eggs
- 1.5 cups Panko breadcrumbs (use plain or a mix of whole wheat and plain)
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon dried Italian herbs (usually a combo of basil, parley, etc.)
- 3 tablespoons canola or avocado oil plus more as needed
- 1 medium lemon, sliced into wedges
Instructions
- Slice cod into small pieces, but a little bigger than traditional nuggets. Sprinkle each side with a little salt.
- Put out 3 shallow bowls. To the first, add flour, to the second, add eggs and whisk, and to the third, add panko bread crumbs. Add some dried Italian herbs and chopped, fresh parsley to the panko. Mix in with fingers.
- Use tongs to dip each piece of cod first into the flour, then the eggs, and finally the panko, making sure it's fully submerged into each but shaking off any excess. Place onto a plate.
- Heat about 3 tablespoons of canola or avocado oil in a nonstick skillet pan over medium-high heat. Add fish, being sure not to overcrowd the pan (you will probably need to do it in 2 batches, adding more oil for each batch and sometimes after flipping). Cook for 1-2 minutes and then reduce heat to medium or even medium-low depending on how they are browning. Cook for another couple of minutes, until golden, and then flip and cook on the other side for an additional 3 minutes or so. Serve with lemon wedges.