How To Make Baked Fish Nuggets with Caper Dill Mayo
Skip takeout and try these baked fish nuggets. They’re seasoned with old bay and lemon pepper seasoning, baked, then served with caper dill mayo.
Serves:
Ingredients
For Fish Nuggets:
- 1lbfish fillets,such as flounder or cod, boneless and skinless
- 1tspold bay seasoning
- 2eggs,beaten
- 1tbsplemon pepper seasoning
- ½cuppanko bread crumbs,Italian seasoned
- ½cupcornflake crumbs
- 1tspgarlic powder
- ¼cupflour
For Caper Dill Mayo:
- 1small dill pickle
- 1tspcapers,drained
- ¼cupmayonnaise
- ¼tspgarlic powder
- ¼tspdried parsley
Instructions
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Preheat oven to 425 degrees F.
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Beat eggs and old bay seasoning and place in a small bowl.
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In a separate bowl, combine both crumbs, garlic powder, and lemon pepper seasoning.
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Dab fish dry with a paper towel and cut into bite sized pieces about 1 to 2 inches.
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Dredge the fish in flour. Dip each nugget in egg and then into the crumb mixture coating all sides.
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Place on a parchment-lined baking sheet and spray with cooking spray.
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Bake for 10 minutes, then broil for 2 minutes or until lightly browned if desired. Cook until fish flakes easily. Do not overcook.
Caper Dill Mayo:
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Using a knife, carefully remove and discard the peeling from the pickle, then mince the soft inner flesh.
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Add the capers to the minced pickle, and using a fork, crush them together against the bottom of the bowl.
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Add the mayo, garlic powder, and dried parsley to the pickle/caper mixture and blend well.
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Serve with baked fish nuggets.
Nutrition
- Calories: 315.80kcal
- Fat: 15.57g
- Saturated Fat: 3.07g
- Trans Fat: 0.01g
- Monounsaturated Fat: 4.17g
- Polyunsaturated Fat: 7.58g
- Carbohydrates: 16.26g
- Fiber: 0.94g
- Sugar: 0.83g
- Protein: 27.63g
- Cholesterol: 142.31mg
- Sodium: 301.98mg
- Calcium: 60.43mg
- Potassium: 419.97mg
- Iron: 2.82mg
- Vitamin A: 54.13µg
- Vitamin C: 1.21mg
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