Crispy baked nuggets
Serves: 2-4
As a general rule, anything with breadcrumbs or batter goes down well with kids. Swap your usual chicken nuggets for healthier, homemade fish nuggets that your kids will love!
  • 1 pound Fresh Cod
  • 2 whole Eggs
  • ½ a Lemon
  • Kosher Salt and Black Pepper
  • ¼ cup Whole Milk
  • 4 tablespoons plain Greek Yoghurt
  • 2 tablespoons Dijon Mustard
  • 1 tablespoon Frank's Red Hot Sauce
  • 2 cups Panko Japanese Style Bread Crumbs
  1. Preheat your oven to 200 degrees celsius and line a baking tray with parchment.
  2. In a shallow dish combine the eggs, mustard, hot sauce, milk and Greek yoghurt. Whisk until combined and set aside. Place two cups of Panko in another dish and set aside as well.
  3. Squeeze fresh lemon over the cod and season it with salt and pepper. Slice thefresh cod lengthwise and then cut into nugget-like pieces.
  4. Dunk the cod into the egg mixture and using a fork drain off any excess and then place in the Panko. Roll and press the breadcrumbs to help them adhere, then place the breaded nuggets onto prepared pan.
  5. Working in batches if needed, bake for 10 minutes. Turn on grill, crack the door and watch carefully until golden. Serve with tartare sauce.
Recipe by George Hughes Fishmongers at