Parsley fish nuggets

Parsley fish nuggets


  • 400g (14 oz) of boneless fish cut in 1 & 1/2 inch cubes
  • 1 teaspoon of garlic powder
  • 1 teaspoon of red chili flakes
  • Juice of one large lemon
  • 1 tablespoon of oil
  • Salt and pepper to taste

For the coating: 

  • 2 cups, cornflakes, crushed
  • 3 tablespoons of finely chopped leaf parsley
  • 1/2 teaspoon dried oregano
  • 1/2 cup flour seasoned with salt and pepper
  • 2-3 beaten eggs
  • Oil for Deep frying


  1. Add garlic powder, chili flakes, lemon juice, 1 tablespoon of salt and pepper to a bowl.
  2. Marinate the cubes, cover with cling film and set aside for 15 minutes.
  3. Mix in crushed cornflakes, parsley, oregano.
  4. Coat the marinated cubes with flour mixture, dip the fish in beaten eggs.
  5. Coat fish with cornflakes mixture.
  6. Dip the cubes in egg a second time and coat again with crushed cornflakes (repeat for all).
  7. Place the coated nuggets in a freezer for 30 minutes (these can be frozen for the future too).
  8. Heat the oil in a deep base pan and deep fry the nuggets on a medium high heat until crispy and golden brown (don’t fry them on a very high temperature or they will burn).
  9. Drain the nuggets on a paper towel, and serve hot with cream cheese parsley dip.



Preparation time: 1 hour

Serves: 2

Nutrition: n/a



Why not enjoy this fish dish with chips too?