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.
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.