The same recipe, and tricks, for making fish nuggets can be used to make chicken nuggets. Just substitute chicken fillets for fish fillets and everything else is the same. To make sure that the breading stays on during frying, pat the fish (or chicken) dry in kitchen towels before rolling them in bread crumbs. It’s that simple. You don’t need to dip them in batter before rolling them in crumbs. Using batter will only make the nuggets more oily because the batter, in addition to the crumbs, will absorb oil.
Make your own fish (or chicken) nuggets at home.
- 500 g. fish (or chicken) fillets, cut into 2-inch cubes
1 tsp. of salt
1 tsp. of pepper
herbs, if you prefer, like tarragon or thyme
about 1/3 c. of bread crumbs
vegetable oil for frying
- After the cutting the fillets, lay them on a kitchen towel. Cover with another kitchen towel and pat the towel on top so that both towels absorb the water from the fillets. Transfer the fish (or chicken) to a bowl and season with salt and pepper (and herbs, if you like).
Heat at least an inch of oil in the frying pan.
Add bread crumbs to the fish and mix well. Put them in the hot oil one by one, shaking off excess bread crumbs. Fry them over medium-high heat so that the crumbs brown and turn crisp, flipping them as needed, without overcooking the fish and without giving them too much time swimming in oil. Less time in the hot oil equals less time to absorb oil.
Drain the fish nuggets in paper towels before serving.
Serve the fish nuggets with eggs or with a salad. Soup too, if you can manage it.
Cooking time (duration): 15 minutes
Number of servings (yield): 4