INGREDIENTS
Fish Nuggets:
1 pound flounder fillets, boneless and skinless
1 teaspoon old bay seasoning
2 eggs beaten
1 tablespoon lemon pepper seasoning
1/2 cup panko bread crumbs Italian seasoned
1/2 cup cornflake crumbs
1 teaspoon garlic powder
1/4 cup flour
Caper Dill Mayo:
1 dill pickle small
1 teaspoon capers drained
1/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley
DIRECTIONS
Fish Nuggets:
Preheat oven to 425°F.
Beat eggs and old bay seasoning and place in a small bowl.
In a separate bowl, combine both crumbs, garlic powder, and lemon pepper seasoning.
Dab fish dry with a paper towel and cut into bite sized pieces, about 1 to 2 “.
Dredge the fish in flour. Dip each nugget in egg and then into the crumb mixture coating all sides.
Place on a parchment-lined baking sheet sprayed with cooking spray.
Bake 10 minutes. Broil 2 minutes or until lightly browned if desired.
Cook until fish flakes easily. Do not overcook.
Caper Dill Mayo
Using a knife, carefully remove and discard the peeling from the pickle, then mince the soft inner flesh.
Add the capers to the minced pickle, and using a fork, crush them together against the bottom of the bowl.
Add the mayo, garlic powder, and dried parsley to the pickle/caper mixture and blend well.
Serve with baked fish nuggets.
