Crispy Cod Nuggets with Cajun Alioli, yes please! Cod pieces fried to perfection with a creamy yet spiced dip, what could be better. A great appetizer, party food or main course. You choose!
Friends, you are seriously going to want to make these fish nuggets! Growing up in Newfoundland, I’ve eaten my fair share of cod dishs of all kinds. I absolutely love the Cod au Gratin and the Crispy Cod Cakes with Parsley Sauce. Both have been favourites for a long time. But when I created this recipe recently, I think I have a new favorite!
What are These Fish Nuggets Like
- Difficulty – These are not too tricky, but you do have to pay attention to the frying. These are shallow fried and you have to make sure the oil isn’t too hot. Otherwise you will burn the batter.
- Taste – When cooked correctly, these are light and crisp and perfect! They should not come out greasy and the fish should be flaky and the batter crisp. The alioli dipping sauce is amazing!
- Serving – This recipe will serve four as an appetizer. If you are planning to serve it as a main course, I’d probably double the batch.
Ingredients
- Fish – I used frozen cod fillets that i cut into nugget size pieces.
- Flour – All purpose flour.
- Beer – Any kind of beer will work for the batter.
- Seasonings – Garlic powder, onion powder, paprika and salt.
- Oil – I used vegetable oil for frying.
- For the Alioli Sauce – I used mayonnaise, Dijon mustard, lemon juice, garlic and Cajun Seasoning.
How To Make the Cod Nuggets
- Make the alioli – Mix together the mayonnaise, Dijon mustard, lemon juice, garlic and Cajun seasoning. Stir well and set aside.
- Pat the fish dry – Dry the fish with paper towels and set it aside.
- Make the batter – In two shallow bowls, divide the flour. Put 1/2 cup of flour in one bowl and the remaining 1 cup of flour in another bowl. To the one cup of flour add the garlic powder, onion powder, paprika and salt. Give a good stir. Gradually add the beer to the bowl with one cup of flour. Whisk as you pour until you have a batter that’s a little thinner than pancake batter.
- Heat oil – In a large heavy bottomed skillet, heat the oil over a high heat.
- Coat fish – Coat the fish in the flour then completely coat in the batter.
- Fry – Drop into the oil and cook for about 2 minutes and then turn them over to finish cooking for another 2 minutes or until golden and crispy. Remove from pan and drain on paper towels.
- Serve – Serve with Cajun Alioli.
Recipe Notes For cod nuggets
- Type of fish – You can use either frozen or fresh cod fish. Make sure to remove the skin.F
- Cut into even pieces – It’s important to cut the pieces similar in size. This will ensure even cooking.
- Make sure the fish is dry – You’ll see in the recipe below that the fish needs to be dry before you batter it. Otherwise the batter just won’t stick. So, it’s real important that you pat it dry and then give it a flour dusting before battering it. Don’t skip this step.
- Use cold beer for the batter – I also recommend using cold beer, as cold batter leads to a crispier end result.
- Tips for shallow frying – You need to pour oil to about two inches deep. Test the oil before cooking the fish. If it sizzles right away, you’re ready to get started. If not, wait for it to get a bit hotter. I usually start with my stove on the highest setting then reduce it a little while they are cooking.
What To Serve with Fried Fish
These Cod Nuggets are so versatile and will go with many different dishes. Of course you can’t go wrong with the Parmesan and Garlic Potato Wedges or the Crispy Oven Fries. Alternatively why not try a Greek Style Salad or even the Garden Vegetable Salad with a Honey Lime Dressing.
Frequently Asked Questions
How long does it take to deep fry fish?
Fish will cook quickly in the deep fryer. Generally, it will only take between 3 – 4 minutes to cook fish in the deep fryer.
What is the difference between batter and beer batter?
Alcohol evaporates faster than water, so a beer batter doesn’t have to cook as long as one made only with water or milk. The faster the batter dries, the lower the risk of overcooking the food.
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Crispy Cod Nuggets with Cajun Alioli
Crispy Cod Nuggets with Cajun Alioli, yes please! Cod pieces fried to perfection with a creamy yet spiced dip, what could be better. A great appetizer, party food or main course. You choose!
Servings: 4
Calories: 428kcal
Ingredients
- 1 lb cod fillets skin removed and cut into bite sized pieces
- 1 1/2 Cups flour
- 1 Teaspoon garlic powder
- 1/2 Teaspoon onion powder
- 1/4 Teaspoon paprika
- 1 Teaspoon salt
- 1 1/4 Cups beer
- 2 Cups vegetable oil skin removed and cut into bite sized pieces
- 1/3 Cup mayonnaise
- 1 Teaspoon Dijon mustard
- 1 Teaspoon lemon juice
- 1 Clove garlic crushed
- 1 Teaspoon Cajun seasoning
Instructions
- Mix together the mayonnaise, Dijon mustard, lemon juice, garlic and Cajun seasoning. Stir well and set aside.
- Dry the fish with paper towels and set it aside.
- In two shallow bowls, divide the flour. Put 1/2 cup of flour in one bowl and the remaining 1 cup of flour in another bowl. To the one cup of flour add the garlic powder, onion powder, paprika and salt. Give a good stir. Gradually add the beer to the bowl with one cup of flour. Whisk as you pour until you have a batter that’s a little thinner than pancake batter.
- In a large heavy bottomed skillet, heat the oil over a high heat.
- Coat the fish in the flour then completely coat in the batter.
- Drop into the oil and cook for about 2 minutes and then turn them over to finish cooking for another 2 minutes or until golden and crispy. Remove from pan and drain on paper towels.
- Serve with Cajun Alioli.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Crispy Cod Nuggets with Cajun Alioli
Amount Per Serving (1 serving)
Calories 428
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Trans Fat 0.04g
Polyunsaturated Fat 9g
Monounsaturated Fat 3g
Cholesterol 57mg19%
Sodium 780mg34%
Potassium 571mg16%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 0.4g0%
Protein 26g52%
Vitamin A 366IU7%
Vitamin C 2mg2%
Calcium 34mg3%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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