Nutty Fish Nuggets
|Skinless cod fillets/Flounder / orange roughy / sole fillets||1 Pound, 1/4 to 1/2 inch thick|
|Shortening/Cooking oil||2 Cup (32 tbs) (For Deep Frying)|
|Broken walnuts||3⁄4 Cup (12 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||3 Tablespoon|
|Egg||1 , beaten|
|All-purpose flour||1⁄3 Cup (5.33 tbs)|
|Cocktail sauce/Creamy tarragon sauce / green chili salsa||1⁄4 Cup (4 tbs) (Peppy)|
Cut fish into about 1 1/2x1-inch pieces.
Cover and refrigerate till needed.
In a medium saucepan or a deep-fat fryer heat 3 inches of shortening or cooking oil to 375°.
Meanwhile, for nut coating, in a blender container or food processor bowl place walnuts, 1/4 cup flour, Parmesan cheese, and salt.
Cover and blend or process till a fine powder forms.
Then transfer nut coating to a shallow dish.
In another shallow dish combine egg and milk.
Dip fish into the 1/3 cup flour, and then dip into egg mixture.
Roll fish in nut coating.
Fry fish in the hot fat (375°), 1/4 at a time, for 2 to 3 minutes or till fish is done and coating is light brown.
Drain fish on paper towels.