Ingredients
Scale
- 1 pound cod (cut into 1-2 inch pieces)
- 1 egg
- 1 cup all-purpose flour
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- oil for frying (vegetable or canola oil is recommended)
Instructions
- Line a plate with paper towels and set aside.
- Pat cod pieces dry with paper towels.
- Crack the egg into a shallow bowl and whisk it well. In another shallow bowl, combine flour, dried parsley, garlic powder, onion powder, salt, and pepper.
- Dredge each piece of cod in the flour mixture, shaking off any excess, then dip into the egg, allowing the excess to drip off, before coating again in the flour. Place on a plate.
- Fill a deep skillet with about 1/2 inch of oil over medium-high heat until hot and shimmering, but not smoking.
- Add the nuggets in a single layer, leaving space between each one. Cook for approximately 2 minutes on each side or until they are golden brown and cooked through; ensure the internal temperature reaches 145°F.
- Remove the cooked nuggets to the paper towel-lined plate and season lightly with salt.
- Serve with a squeeze of fresh lemon, cocktail sauce, tartar sauce, or ketchup for dipping.
Notes
For extra flavor, consider adding spices like paprika or cayenne pepper to the flour mixture.
Ensure the oil is hot before adding the nuggets to achieve a crispy texture.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 4 nuggets
- Calories: 280
- Sugar: 0g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 60mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.