Hey Hey Hey! I know, I just said I was going to do better with consistency and then I disappeared again. But there have been a lot of life changes and they are continuing to happen. What this means for you all, however, is that I will be available to post more frequently and new and fresh recipes for you all to enjoy. As the warm weather approaches, expect a LOT of drink recipes that save on the calories, but come with a kick. So don't get too into it! Lol. Today I'm going to post a recipe I thought was already posted a few weeks ago (WHOOPS!) that are nostalgic and truly one of my favorite things to eat.
One of my favorite childhood foods growing up were fish sticks. I loved them...who am I kidding, I still love them! It was a quick bite that I would beg for whenever my mom and dad asked what we wanted for dinner when my mom didn't cook...which was very rare. The crunchy exterior and the dipping into tartar sauce (we'll talk about that addiction later), they were my absolute favorite thing to have within 10 minutes from the oven. Of course not all fish sticks are created equal and I was (am) very particular with the fish sticks I chose and I was just as particular when I was developing this recipe. Enter: berbere.
Now that you know why I love fish nuggets so much, I thought I'd take a minute to tell you a little more about berbere. It is an Ethiopian spice that has a strong chile and paprika base to offer a smoky spiciness that is enhanced with warm spices such as nutmeg, cloves, cardamom and cinnamon. I truly love this spice on everything it touches, especially vegetables. In these fish nuggets, however, it gives them an unexpected addictiveness that keeps you coming back. Even with that flavor profile, its a bite kids will love and adults will ask for! Bonus: you can make these ahead by freezing on the baking sheet and storing instead of baking. Just cook about 2-3 minutes longer straight from the freezer.
The best part of it all, there's a full video available here!!
Let's get into it!!
Berbere Spiced Fish Nuggets
- Author: Monique Manning
- Yield/Servings: 16-20 nuggets/4-5 nuggets
- Nutrition (per serving): 138 calories, 20.74g protein, 1.42g fat, 6g net carbs
- 16 oz Cod
- 1 cup buttermilk
- 1 cup bread crumbs (I use gluten free)
- 1/4 cup hot sauce
- 2 tsp berbere
- 1 1/2 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 1 tsp dill weed
- 1/2 tsp garlic powder
- Line a baking sheet with parchment paper and move rack to upper third of oven. Preheat to 425 degrees.
- Set up your breading station by combining the buttermilk and hot sauce into one bowl and the bread crumbs and all spices except 1 tsp of salt and 1/2 tsp pepper.
- Pat cod dry and check to make sure all bones are removed. Cut fish into 1/2"-1" cubes, which will yield between 16-20 nuggets.
- Season with 1 tsp of salt and 1/2 tsp pepper and massage into the fish.
- Next, double bread the fish by dipping first into the buttermilk then into the bread crumbs and then repeating those steps another time.
- Place on your prepared baking tray and space evenly, making sure the nuggets are not touching.
- Bake in oven for 12-15 minutes or until coating is browned and crispy. Remove and serve hot with a squirt of lemon and tartar sauce.