It's another cold morning here: -4 degrees!
The scary thing is, it's becoming the "norm" and we're getting used to it!
On with the cod:
“Ultimate crispity ~ crunchity satisfaction!”
Those are the words of Cooking
Light that describe these nuggets to a tee.
They’re fast and easy to make; however, what I really like is that the nuggets are baked, not pan-fried ~ they’re made without any fat. If they don’t brown to your liking, slide them under the broiler for a short time.
They’re crunchity delicious!
Crispy Cod Nuggets
Adapted
Ingredients:
2 large egg whites, lightly beaten
1 cup Panko breadcrumbs
½ teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon seasoned pepper
¼ teaspoon salt
4 (6-ounce) cod fillets
Cooking spray
Method:
Preheat oven to 400 degrees.
Slice cod into nugget shapes.
Place egg whites in a shallow dish.
Combine Panko and next 5 seasonings in a shallow dish.
Dip fish in egg whites, dredge in Panko mixture.
Place on baking sheet coated with non-stick cooking spray.
Bake for 10-15 minutes, until golden brown.
Serve with tartar sauce or salsa.
Slice cod into nugget shapes.
Place egg whites in a shallow dish.
Combine Panko and next 5 seasonings in a shallow dish.
Dip fish in egg whites, dredge in Panko mixture.
Place on baking sheet coated with non-stick cooking spray.
Bake for 10-15 minutes, until golden brown.
Serve with tartar sauce or salsa.
ENJOY!
Be sure to visit
my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!
Good, good eats.....hope spring can visit with you and family soon!
ReplyDeleteThese sound very good and I like that they can be baked and not fried - of course that is blasphemy here in the south :-)
ReplyDeletePam, These cod fish nuggets look good and they sound good. A nice touch of spice in the breading and baking them would be our preference. High today here in East Tennessee will be 40 degrees and we're still sitting at a season total of 2 1/2 inches of snow. Take Care, Big Daddy Dave
ReplyDeletePam,
ReplyDeleteThese codd nuggets look like the perfect dish to serve in this brutal temps. I like that they are baked, not fried.
You are so right about below zero temps becoming the norm, very scary, and that doesn't count the windchill effect. Stay warm!
Que pinta tan estupenda.
ReplyDeleteDélicieux !! I don't speak French...but I do know how to say delicious!!
ReplyDeleteBrrrr.... I've never been anywhere near these kind of temps...
Here in East Texas the temps are in the 20's and it's snowing everywhere except HERE.
hugs
shug
Dear Pam,
ReplyDeleteLooks delicious. I bet they are like eating potato chips, you just can't stop!
Blessings dear and stay warm. Catherine xo
I like anything crunchy and love that is can be baked rather than fried.
ReplyDeleteSam
Pam these sounds soooo good!!
ReplyDeleteI like these using the Egg Whites, Pam!
ReplyDeleteOnly a few more weeks of winter. Those crocuses will look mighty fine when the snow melts & they sprout up. :)
~Judy
What a great way to get your "fried" fish! This looks great my friend!
ReplyDeleteI love using panko for recipes like this because you can get that fried texture without all that greasy fat!!
ReplyDeleteTry and stay warm!!!
I have a hard time getting my husband to eat cod but I know he would love these crispity, crunchy cod cakes. Thanks, Pam!
ReplyDeleteThese look so crispy- You would never know they we're baked!
ReplyDelete