Fish Nuggets with Potato Chip Crumb
Fish on Friday. Instead of take-aways, how about take-ins? Get creative in the kitchen with your kids and try not to eat all the chips before you’ve finished your prep!
- *1 cup flour
- 1/2 tsp garlic powder
- 2 eggs
- 2 tbsp milk
- 200g potato chips
- 800g white fish
- 200g potato chips (flavour of your choice)
*Optional: if you’re GF or don’t want to use the flour you can leave it out and sprinkle the garlic powder in with the eggs & milk. The flour just makes the fish more substantial and crispy. The crumbs will stick to the fish with just the egg mixture.
Preheat oven to 180C. Grease and line one large or 2 small baking trays.
Take 3 plates
Sprinkle the flour & garlic on the first
Lightly beat the egg and milk together and pour onto another
Lastly, take the potato chips, crunch them up with your fingers – really hard NOT to lick your fingers here – and pour them onto the last plate.
Take the fish, dry with kitchen paper and cut into bite-sized chunks.
In batches, coat in the seasoned flour (toss off any excess). Drop into the egg mixture and coat well – knocking away any surplus. Then tumble through the potato chip crumb ensuring the fish is well coated. Continue until all the fish is coated.
NOTE: at this point you can either pop in the fridge and chill (for 30 mins) if you’re not ready to cook OR you can batch freeze and store for later scoffing!
Place in one layer on the baking tray. Pop into the oven and bake until golden and crispy.
NOTE: The cooking time will depend on the fish and the thickness of the pieces. They should take between 12 – 15 minutes however if you’re not sure. Pull one out and chop it in half. It should be firm and no longer translucent in the middle.
SERVE: with garlic mash, salad or my favourite rolled into a taco with coleslaw or pesto. Seasoned wedges are also incredible.
JAX SAYS: I like to pimp up my plate and use my favourite chips – black truffle and parmesan – and serve with smokey hummus and roasted garlic mushy peas.