In recent times our illustrious fast food culture had co-opted fish nuggets. They are now selling like hotcakes in every fast food venue. Problem is, though they may be artificially tasty, they suck in that they are very bad for you health-wise. They are chock full of sugar, chemicals and artificial ingredients. In essence, you are ingesting poison. So why eat this crap when you can make tasty fish nuggets at home? That’s right, home-made fish nuggets at very minimal expense and time. You can also make you own dipping sauce as well. With that in mind here’s a quickie, tasty recipe for crunchy fish nuggets with an appropriate sauce.

The recipe is easy as pie: coat the fish with seasoned milk, then dredge in seasoned bread crumbs; bake and serve with a honey-curried mustard dipping sauce. The whole thing takes about twenty-five minutes to prepare, if that. By the way, you can try the same recipe with chicken fillets and have chicken nuggets. It works just as well.


1/2 cup milk
Salt to taste
Freshly ground black pepper to taste
1 1/4 pound cod or haddock fillets, cut into 1 by 2-inch pieces
1 1/2 cups breadcrumbs
1/2 teaspoon ground cumin
1/2 teaspoon chili powder (or more if you want it really spicy)
1/2 teaspoon garlic powder

Honey-Curried Mustard Sauce:
2 tablespoons honey
2 tablespoons mustard (preferably coarse-grained)
1/2 teaspoon curry powder (more if you want it really spicy)

1. Preheat oven to 425 degrees F.
2. In a large bowl, whisk together the milk, salt and pepper to taste.
3. In another shallow bowl or pie plate, mix together the breadcrumbs, chili powder, cumin and garlic powder.
4. Immerse the fish nuggets in  seasoned milk, turning to coat evenly. Then dredge the nuggets in the breadcrumb mixture, coating all sides evenly.
5. Arrange the fish on a greased baking pan (I prefer cast-iron), baking dish or greased foil paper. Bake 10 to 12 minutes, or until the breadcrumb coating is golden brown and crisp (the fish should be opaque at the center).
6. Meanwhile, prepare the dipping sauce: in a small bowl, whisk together the honey, mustard, curry powder, salt and pepper to taste.
7. Serve the fish nuggets with the honey-curried mustard sauce.
    Yield: 4 servings.

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