Serves 4
Ingredients
- 2 packets of Aleia’s Lemon Herb Coat and Crunch
- 2 eggs
- 1 pinch of salt
- 1 -1.5 lbs cod cut into 1-inch-thick pieces.
- Olive oil spray
- ½ lemon, cut into wedges for garnish
- Rimmed baking sheet
- Wire rack
Jalapeño Tartar Sauce
- ¾ cup mayonnaise
- 1 ½ tablespoons sweet relish
- 1 tablespoon freshly grated jalapeño pepper
- ½ lemon, juiced
- Salt and pepper to taste
Whisk together the ingredients until combined
Sriracha Mayonnaise
- ½ cup mayonnaise
- 3 Tbsp Sriracha sauce
- 1 Tbsp fresh lemon juice
Oven-Baked Preparation
- Crank up the oven heat to 425° F.
- Place a wire rack on a baking sheet and spray the rack with olive oil spray.
Prepare The Fish Nuggets
- To begin, pat the fish dry with a paper towel.
- Cut the fish into bite-size nuggets. Then, prepare the breading station.
The Breading Station
To set it up, place two low rim bowls beside each other. Fill the first bowl with a mixture of eggs and a pinch of salt, lightly beat them. The second bowl with Aleia’s Lemon Herb Coat & Crunch.
Coat
- Dip each piece of fish into the egg and then into the Lemon Herb Coat & Crunch breadcrumbs.
- Press the crumbs gently to adhere to the fish.
- Place the fish on the wire rack and repeat with remaining fish nuggets.
- Spray the nuggets lightly with olive oil spray.
Crunch
Bake the fish for 15 to 18 minutes, or until crispy and golden on the outside and opaque on the inside. Serve immediately.
Air Fryer Preparation
Follow the coat prep. Preheat air fryer to 350F for 8 minutes, spray the basket, place nuggets in the air fryer for 4 minutes. Flip nuggets and air-fry for another 4 minutes.
Note
- You can use any fish you like in this recipe, but make sure the fillets are thick to prevent them from drying out in the oven. White fish can also be substituted for salmon if you prefer.
Enjoy!