Crispy Fish Nuggets

With a short ingredient list and cooking time, these Fish Nuggets are ready in about 20 minutes and are crispy on the outside and tender in the middle. They are such a delicious fast meal to share with the kids.

Fish Nuggets

I love making this recipe to share with my kids as an affordable, easy way to serve up fish—and we all love the crispy exterior and tender fish on the inside. These fish nuggets, just like my Fish Sticks, take just a few ingredients, can be served with a variety of dips or sauces as your family likes, and are just so darn delicious.

I love this recipe because it relies on safe, affordable tilapia as a low-mercury, high-protein fish option that’s mild and yummy.

We usually have this with a simple vegetable—such as Roasted Frozen Broccoli and sweet potatoes—or alongside a Caesar Salad.

Ingredients You Need

Here’s a look at the ingredients you need to make this fish recipe to share with the kids so you know what to have on hand.

• Tilapia filets: You can use any type of mild white fish that you like, though I prefer to use tilapia since it’s affordable, it’s good fresh or thawed from frozen, and it’s lower in mercury than many other fish. It also has a very mild taste.
• Flour: I use all-purpose flour here to coat the fish and help add the crispy exterior. You can use a 1:1 style of gluten-free flour blend if needed, too.
• Eggs: Eggs help the breading stay adhered to the fish pieces, so we use it here. To make this without eggs, try vegan mayonnaise.
• Panko-style bread crumbs (plain or seasoned): I like to use panko bread crumbs here since they tend to be crunchier from their larger peices. You can use plain ones or seasoned ones.
• Salt: You’ll want to add a little salt to this recipe to ensure it’s flavorful, especially if you use plain bread crumbs.

Step-by-Step Instructions

Below is an overview of how to make this fish nugget recipe so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the amounts and the timing.

1. Preheat the oven and line a baking tray with parchment paper or coat with nonstick spray.
2. Cut the fish into squares. Place the flour, eggs, and panko into separate wide bowls in a little assembly line. Coat each piece of fish in the flour, then eggs, then panko.
3. Set onto the prepared sheet pan. Finish all of the fish.
4. Bake until lightly golden brown and cooked through. Serve warm with fresh lemon, ketchup, and/or Tartar sauce.

How to Store

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place on a foil- or parchment-lined baking sheet and warm for 6-8 minutes in a 375-degree-F oven. (You can warm them in 15-second increments in the microwave, but they will not be crunchy.)

Favorite Baking Pans

I’ve been using the half sheet pans and quarter sheet pans from Nordicware USA for the past two years, and they have held up so well. They’re easy to clean and bake really evenly. They are shown throughout this post.

Best Tips for Success

• Use kitchen shears to cut the fish (it’s a little easier than using a knife, I’ve found).
• Choose sustainable fish that are low-mercury, including tilapia, flounder, or whitefish. You could also use wild salmon or trout, though they may have stronger flavors.
• Gluten-free: Use GF panko and flour.
• Egg-free: Swap in vegan mayo for the eggs.
• Add a dash of ground garlic, dried parsley, black pepper, or any other spice or herb you like to add more flavor.
• Serve with fresh lemon, ketchup, tartar sauce, or any other sauce you like.

I’d love to hear your feedback on this post, so please rate and comment below!

• Preheat the oven to 425 degrees F and line a baking tray with parchment paper or coat with nonstick spray.

• Cut the fish into 2-inch squares. (I use kitchen scissors to make this easy.)

• Place the flour, eggs, and panko into separate wide bowls in a little assembly line. Coat each piece of fish in the flour, then eggs, then panko. Set onto the prepared baking sheet. Finish all of the fish.

• Bake for 10-12 minutes or until lightly golden brown and cooked through.

• Serve warm with fresh lemon, ketchup, and/or Tartar sauce.

• Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place on a foil or parchment-lined baking sheet and warm for 6-8 minutes in a 375-degree-F oven. (You can warm them in 15-second increments in the microwave, but they will not be crunchy.)
• Use kitchen shears to cut the fish (it’s a little easier than using a knife, I’ve found).
• Choose sustainable fish that are low-mercury, including tilapia, flounder, or whitefish. You could also use wild salmon or trout, though they may have stronger flavors.
• Gluten-free: Use GF panko and flour.
• Egg-free: Swap in vegan mayo for the eggs.
• Add a dash of ground garlic, dried parsley, black pepper, or any other spice or herb you like to add more flavor.
• Serve with fresh lemon, ketchup, tartar sauce, or any other sauce you like.

Calories: 252kcal, Carbohydrates: 22g, Protein: 29g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 139mg, Sodium: 518mg, Potassium: 421mg, Fiber: 1g, Sugar: 1g, Vitamin A: 119IU, Calcium: 60mg, Iron: 2mg