1cupPanko breadcrumbs, dividedor whole wheat or gluten-free breadcrumbs
avocado or vegetable oilfor cooking
Easy Dill Dip
1cuphigh quality mayonnaiseor full fat Greek yogurt
1TbspDijon mustard
1Tbspfresh lemon juice
1/4tspgarlic powder
1/2tspdried dillor 1 Tbsp chopped fresh dill
Pinch of salt
Instructions
Cut fish fillet into large chunks and place into a food processor fitted with the metal blade. Add egg white, lemon zest, lemon juice, garlic powder, salt, and 1/2 cup breadcrumbs. Chop everything together using 10 to 12 one-second pulses. You want the fish to be finely chopped but not completely pureed.
Place remaining 1/2 cup breacrumbs in a shallow bowl or plate. Remove the blade from the food processor. Make heaping tablespoon-sized patties out of the fish mixture. Place the patty in the breadcrumbs and turn to coat on all sides. Press gently to ensure the crumbs adhere.
To pan fry, heat about a tablespoon of oil in a large skillet or non-stick pan. When oil is hot, add nuggets to the pan. Don't overcrowd the pan. You may have to cook in a few batches. Add more oil as needed. Cook until golden brown then flip and cook the other side, about 2 minutes per side. Remove nuggets to a plate and sprinkle with a little extra salt. Serve warm with dip on the side.
To bake, preheat oven to 400 degrees. Grease a pan lined with parchment or foil with about a tablespoon of oil. Place nuggets on prepared pan then bake until cooked through, about 8 minutes. Flip nuggets half way through cooking. Sprinkle a little extra salt on top. Serve warm with dip on the side.
Easy Dill Dip
Mix all ingredients in a bowl. Refrigerate until ready to serve or up to a week.
Keyword cooking with kids, healthy dinner, toddler meals