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Fish Nuggets with Tartar Sauce

*Adapted from Suzanne Somers Bake and Fry Mix*

A few weeks ago I found myself craving fish sticks and thought, “Why in the heck can’t I make them???” Needless to say the store bought were less than thrilling for dinner. I am staying away from all things starch right now so had to come up with something to fry the fish in.  You really won’t miss the breading! You can use this mix on chicken for nuggets or fried chicken or zucchini to make zucchini fries.  If you want, you can spray them with oil spray and bake them as well.

Serves 4

  • 2-3 lbs. white fish (cod, perch, roughy), cut into large pieces & patted dry
  • salt and freshly ground black pepper
  • 1 cup dehydrated minced onion
  • 1/2 teaspoon sage
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • pinch paprika
  • 1 tablespoon dried parsley
  • 1 cup grated Parmesan cheese
  • 2 eggs, beaten
  • vegetable oil for frying

In a food processor, add onion, sage, rosemary, thyme, cayenne, paprika, parsley, salt and pepper and blend until combined well about 1 minute.  Add parmesan cheese and blend another 30 seconds.

Place cheese/spice mix into shallow dish.  In another shallow dish, add beaten eggs.  Heat a large skillet over medium-high heat.  When oil is hot, dip fish into egg mix and then into cheese/spice mix and into skillet.  Fry until golden on each side, about 2 minutes each.  Remove to a paper towel-lined plate to drain.  Serve with tartar sauce and lemons.

Tartar Sauce

  • 1/2 cup mayonnaise
  • 2 tablespoons sweet relish
  • 1 tablespoon white vinegar
  • 1 tablespoon capers
  • 1 teaspoon dijon or grainy mustard
  • 1 teaspoon dried dill
  • salt and freshly ground black pepper

Mix all ingredients together in a small bowl.