Ginger and Garlic Fish Nuggets
About this recipe
When someone says "nuggets," my brain instantly jumps to chicken nuggets. You know, the classic childhood favourite—crispy, golden, and always there when you need a quick bite. But let me tell you, these ginger and garlic fish nuggets? They’re about to steal the spotlight.
I wasn't expecting much the first time I threw these together—I was just trying to use up some fish in the fridge, if I’m honest. But the second I took a bite, I knew this was going to be a regular in my dinner rotation. The ginger brings a little zing, the garlic adds that deep, comforting flavour, and the fish? Flaky, juicy, and wrapped in a perfectly crisp coating. They’re little golden bites of magic.
Best part? You can whip these up in under an hour—prep to plate. So they’re perfect for those midweek evenings when you want something satisfying but don’t want to spend all night in the kitchen. You don’t need a million ingredients either, just a few pantry staples and you’re good to go.
I like to serve mine nestled on top of a rice bowl—usually jasmine or basmati—with some quick pickled veg or steamed greens on the side. Drizzle over a bit of soy sauce or chilli oil (depending on my mood), and it’s honestly one of the most comforting meals ever. But they’re just as good on their own too. Think of them as your grown-up version of nuggets—with a bit of spice, a lot more flavour, and a whole lot of personality.
They’re also great for sharing, so if you’ve got friends popping by or you want something fun for movie night, make a big batch and watch them disappear.
Trust me—once you try these, you’ll never look at a chicken nugget the same way again.
FAQ: Ginger & Garlic Fish Nuggets
1. What type of fish works best?
Firm white fish like cod, haddock, or tilapia works best, as they hold their shape while staying tender inside.
2. Can I bake or air-fry them instead of frying?
Yes! Bake at 200°C (400°F) for 15–20 minutes or air-fry at 180°C (360°F) for 10–12 minutes, flipping halfway for even crispiness. However frying gives it a great crunch!
3. How do I get the crispiest coating?
A combination of flour, corn starch, and panko breadcrumbs gives the nuggets an ultra-crispy texture. Double-coating helps too!
4. What dipping sauces pair well?
Try a sweet chilli sauce, garlic aioli, spicy sriracha mayo, or a classic tartar sauce.
5. Can I make them ahead of time?
Yes! You can marinate the fish and coat them in breadcrumbs ahead of time. Just fry or bake them when ready to serve.
These ginger & garlic fish nuggets are crispy, flavour-packed, and totally addictive—a must-try for seafood lovers!
Ingredients
Cod:
- 350g skinless cod, chopped into 1/2 inch chunks
- 2l oil for frying
Dry mix
- 100g plain flour
- 100g panko breadcrumbs
- 15g white sesame seeds
- 15g black sesame seeds
- 1 tsp white pepper
- 1 tsp garlic granules
- 1 tsp smoked paprika
- 2 tsp salt
Egg wash
- 2 eggs
- 1 tsp white pepper
- 1 tsp garlic granules
- 1 tsp smoked paprika
- 2 tsp salt
Ginger garlic onion oil
- 3 garlic cloves, finely diced
- 1 inch ginger, finely diced
- 3 spring onions, green onions, finely diced
- 150ml vegetable oil (used from frying)
Cod:
- 700g skinless cod, chopped into 1/2-inch chunks
- 4L oil for frying
Dry Mix:
- 200g plain flour
- 200g panko breadcrumbs
- 30g white sesame seeds
- 30g black sesame seeds
- 2 tsp white pepper
- 2 tsp garlic granules
- 2 tsp smoked paprika
- 4 tsp salt
Egg Wash:
- 4 eggs
- 2 tsp white pepper
- 2 tsp garlic granules
- 2 tsp smoked paprika
- 4 tsp salt
Ginger Garlic Onion Oil:
- 6 garlic cloves, finely diced
- 2-inch ginger, finely diced
- 6 spring onions, finely diced
- 300ml vegetable oil (used from frying)
Cod:
- 1.05kg skinless cod, chopped into 1/2-inch chunks
- 6L oil for frying
Dry Mix:
- 300g plain flour
- 300g panko breadcrumbs
- 45g white sesame seeds
- 45g black sesame seeds
- 3 tsp white pepper
- 3 tsp garlic granules
- 3 tsp smoked paprika
- 6 tsp salt
Egg Wash:
- 6 eggs
- 3 tsp white pepper
- 3 tsp garlic granules
- 3 tsp smoked paprika
- 6 tsp salt
Ginger Garlic Onion Oil:
- 9 garlic cloves, finely diced
- 3-inch ginger, finely diced
- 9 spring onions, finely diced
- 450ml vegetable oil (used from frying)
Ingredients
Cod:
- 12oz skinless cod, chopped into 1/2-inch chunks
- 2 quarts oil for frying
Dry Mix:
- 3.5oz plain flour
- 3.5oz panko breadcrumbs
- ½ oz white sesame seeds
- ½ oz black sesame seeds
- 1 tsp white pepper
- 1 tsp garlic granules
- 1 tsp smoked paprika
- 2 tsp salt
Egg Wash:
- 2 eggs
- 1 tsp white pepper
- 1 tsp garlic granules
- 1 tsp smoked paprika
- 2 tsp salt
Ginger Garlic Onion Oil:
- 3 garlic cloves, finely diced
- 1-inch ginger, finely diced
- 3 spring onions, finely diced
- ⅔ cup vegetable oil (used from frying)
Cod:
- 24oz skinless cod, chopped into 1/2-inch chunks
- 4 quarts oil for frying
Dry Mix:
- 7oz plain flour
- 7oz panko breadcrumbs
- 1oz white sesame seeds
- 1oz black sesame seeds
- 2 tsp white pepper
- 2 tsp garlic granules
- 2 tsp smoked paprika
- 4 tsp salt
Egg Wash:
- 4 eggs
- 2 tsp white pepper
- 2 tsp garlic granules
- 2 tsp smoked paprika
- 4 tsp salt
Ginger Garlic Onion Oil:
- 6 garlic cloves, finely diced
- 2-inch ginger, finely diced
- 6 spring onions, finely diced
- 1⅓ cups vegetable oil (used from frying)
Cod:
- 36oz (2.25lb) skinless cod, chopped into 1/2-inch chunks
- 6 quarts oil for frying
Dry Mix:
- 10.5oz plain flour
- 10.5oz panko breadcrumbs
- 1.5oz white sesame seeds
- 1.5oz black sesame seeds
- 3 tsp white pepper
- 3 tsp garlic granules
- 3 tsp smoked paprika
- 6 tsp salt
Egg Wash:
- 6 eggs
- 3 tsp white pepper
- 3 tsp garlic granules
- 3 tsp smoked paprika
- 6 tsp salt
Ginger Garlic Onion Oil:
- 9 garlic cloves, finely diced
- 3-inch ginger, finely diced
- 9 spring onions, finely diced
- 2 cups vegetable oil (used from frying)
Instructions
- Heat the oil in a deep pan or fryer to 180°C (350°F).
- In a bowl, whisk together the eggs, white pepper, garlic granules, smoked paprika, and salt to create the egg wash.
- In a separate bowl, combine the flour, panko breadcrumbs, white and black sesame seeds, white pepper, garlic granules, smoked paprika, and salt for the dry mix.
- Dip each piece of fish into the egg wash, then coat it in the dry mix, pressing lightly to ensure an even coating.
- Fry the nuggets in batches for 3-4 minutes, or until golden brown and crispy. Remove and drain on a wire rack or paper towels.
- To make the ginger-garlic-onion oil, heat 150ml of the reserved frying oil in a pan over medium heat. Add the garlic, ginger, and spring onions, stirring constantly for 1-2 minutes until fragrant and lightly golden. Remove from heat.
- Serve the crispy fish nuggets with a drizzle of the aromatic oil or as a dipping sauce on the side. Enjoy!
Hi, I'm Remi
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