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How To Video: Tropical Fish Nuggets

Hey KS Fans,

Here is a great alternative to the classic chicken nuggets. I love the sweet and salty combination of the cornflakes and coconut coating of the oven baked fish – paired with the delicious tangy dipping sauce. Your kids will love them and they are so simple to make.

You can use any fish for this recipe and after the 9 days if you love the idea it can totally work with chicken as well.

Enjoy!

Sarah

 

 

 


For the Fish Nuggets:

3 tilapia fillets, cut into bite size pieces

1 cup cornflakes

1/2 cup shredded coconut

1/2 cup corn meal

1/2 cup coconut milk or cream

 

For the Dipping Sauce:

3 scallions, sliced

1/4 cup Apricot preserve

3 tbsp. coconut milk (my favorite is the Roland Brand)

1-2 tbsp. lime juice

1 tsp. garlic powder

1 tsp. ginger powder

 

Crush the corn flakes and mix with the shredded coconut – put onto paper plate. Dredge the fish pieces first in corn meal, then coconut milk and then finally in the coconut/cornflakes. Place into baking tray that has been sprayed with non-stick spray. Repeat with rest of fish and bake in 375 oven for about 25 minutes.

While fish nuggets are cooking, mix all the dipping sauce ingredients together and set aside.

Serve nuggets hot with dipping sauce.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (2)

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  1. Aileen says:

    This dish is DELICIOUS!!! I made it for the first night of Channukah! I used turbot and salmon and my in-laws and husband could not get enough of it!!! The dish is so easy to make! Also, the coconut milk helps the corn flake crumbs stick to the fish and adds a nice flavour!!

    Thanks so much!!!!

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