Recipe Background

My kids absolutely love fish nuggets. The secret ingredient for these nuggets is Ritz crackers; a round buttery cracker. When you crush up these crackers, they help to form a deliciously crispy crust. Thanks to Kristy M, who cooks a lot of fish and who gave me this recipe! These nuggets are great to eat on their own and are also delicious in fish tacos.

Fish Nuggets

1 pound white fish (I use tilapia or halibut) cut into 1-2” chunks
1 sleeve Ritz crackers (about 35 buttery crackers)
3 eggs
3-4 Tablespoons Canola oil

Place the crackers in a zip style bag and crush the crackers into medium fine crumbs using a rolling pin, set this aside. Beat the eggs in a pie plate or medium sized bowl and set this aside as well. Cut the fish into 1-2 inch squares (or ask the store to do this). Heat the canola oil on low in a large non-stick skillet. Place the cubed fish first in the beaten egg and then in the cracker crumbs. Place the breaded fish into the hot pan so that each piece of fish is touching the bottom of the pan (you may need to do a couple of batches so the fish isn’t overcrowded in the pan.) Cook over low heat approximately 5-6 minutes per side for a total of about 10 minutes or until fish nicely browned. You may want to blot off any excess oil off of the nuggets with paper towel before serving.

Serves 4

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