Spain on a Fork > All Recipes > Main Dishes > The Best Fish Nuggets EVER | Easy Homemade Recipe
All Recipes, Main Dishes / August 19, 2020

The Best Fish Nuggets EVER | Easy Homemade Recipe

For those of you that follow Spain on a Fork, you know what this blog is all about. Grabbing the most basic ingredients and creating delicious food. This recipe for The Best Fish Nuggets EVER is no exception.

These fish nuggets have the most incredible flavors, they have a beautiful crispy texture and it´s all done in under 30 minutes. Perfect for kids, yet bold enough for adults.

To make these fish nuggets, I used a fish called hake. If you can´t find that fish in your area, no big deal. You can substitute it for cod, halibut, sea bass or any other mild white-fleshed fish.

TIPS & TRICKS to Make this Recipe: To get your nuggets perfectly cooked, make sure to cook in a medium heat. If you go any higher, the breadcrumbs will burn and the fish will not fully cook through. The thickness of the fillets I used where 1/2 inch thick. So cooking them between 2 to 2 1/2 minutes per side is the ideal time. If you fish is thinner, go less, if it´s thicker, go longer.

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make The Best Fish Nuggets EVER

The Best Fish Nuggets EVER | Easy Homemade Recipe

Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 14 oz hake fillet 400 grams
  • 1 cup breadcrumbs 90 grams
  • 1/2 cup all-purpose flour 64 grams
  • 1/2 tsp baking powder 2 grams
  • 1/2 tsp garlic powder 1.64 grams
  • 1/4 tsp sweet smoked Spanish paprika .65 grams
  • 1/2 cup sunflower oil 78 ml
  • sea salt
  • black pepper


  1. Begin by making the batter, add 1/2 cup all-purpose flour into a large bowl, along with 1/2 tsp baking powder, 1/2 tsp garlic powder and a generous 1/4 tsp sweet smoked paprika, whisk together, then add in 1/2 cup of water and whisk until you end up with a creamy batter with no lumps

  2. Reserve 1 cup of breadcrumbs in a separate bowl, season with a 1/4 tsp (1.20 grams) sea salt and mix together

  3. To prepare the fish, first pat it completely dry with paper towes, then cut it into squares that are about 1 1/2 inch by 1 1/2 inch (3.81 cm by 3.81 cm) and then season with sea salt & black pepper

  4. To coat the pieces of fish, first dip into the batter and then into the breadcrumbs, making sure the breadcrumbs are evenly coating the piece of fish, continue until done

  5. Heat a large fry pan with a medium heat and add in 1/2 cup sunflower oil, after 4 to 5 minutes and the oil is hot, add in the coated pieces of fish into the pan, cook in batches to not overcrowd the pan, after 2 to 2 1/2 minutes flip to fry the other side (the thickness of my fish was 1/2 inch), after another 2 to 2 1/2 minutes remove the fish nuggets from the pan and transfer to a dish with paper towels, continue to cook in batches until done, serve at once, enjoy!


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