Fish Nuggets

I’m not a huge fan of tacos but I do like fish tacos. I was looking to do something different with fish and I came up with this. The fish nuggets were so good Chester raided the fridge and ate every single scrap of leftovers before the night was up. That kid has NEVER gone for anything fish as a leftover. EVER So that should tell you something!

The fish nuggets were so good I would do them again and just serve them with dipping sauces. But this time I put out ingredients for tacos and we all assembled our own fish tacos. Oh, my mouth is watering just thinking about it.

I had 5 cod filets so adjust the quantities accordingly for how many filets you need. By the way, 5 filets made a TON of nuggets.

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Fish Nuggets

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5 Cod Filets - cubed

3/4 cup - Coconut flour

2 cups - Ground pork rinds

3 - 4 eggs

Salt & Lemon Pepper to taste

Grapeseed or avocado oil*

After you have cubed your filets pat them dry with a paper towel. Put your coconut flour, salt and lemon pepper in a large Ziploc bag. Shake the bag gently and turn till all the cubes of fish are coated with the flour mixture.

Piece by piece dredge the floured cod cubes through the egg and then place into a largish container of the ground pork rinds. [Hint: I try to keep one hand for wet, one hand for dry. So the hand that works with the egg doesn't touch either of the dry mixtures.]

Then fry in the oil. *I suggest grapeseed or avocado oil because they both have very high smoke temps. Avocado oil can be heated up to 500° before it starts to smoke. So you make whatever you fry super crunchy and absorb less oil and not make a smoky mess of your kitchen. However, you can use vegetable oil but you need to watch the temp more closely.

To make this into fish tacos just put out the ingredients you like for tacos. I used, chopped avocados, jalapenos, tomatoes, cilantro, sliced cabbage (or lettuce), and taco sauce or whatever you like!