Crispy Dorito Fish Nuggets & Jalapeño Mayo Sauce

These crispy Dorito fish nuggets are a fun and flavorful twist on a classic favorite, perfect for a quick family meal or a satisfying snack. Made with chunks of flaky cod coated in a crunchy Dorito crust, these nuggets offer the perfect combination of spice and crunch, making them irresistible to even the pickiest eaters.

Paired with a tangy jalapeño mayo sauce, they deliver an extra kick of flavor that takes this dish to the next level. Whether fried, air fried, or baked, these nuggets are sure to be a hit at the dinner table.

These crispy Dorito fish nuggets first appeared on my former blog, The Culinary Jumble. I have made some small amendments to the recipe. and the blog post (including name) and images have all been updated. 

Alternatives to frying

While frying is the traditional method to get that deliciously crispy exterior, it’s not the only way to make these fish nuggets. Air frying is a great alternative if you’re looking for a healthier option, or just prefer a less greasy result. If you already have an air fryer, simply preheat it to 200°C (400°F) and cook the breaded fish nuggets for about 8-10 minutes, flipping halfway through to ensure they crisp up evenly. The result will be similar to frying but with much less oil, and you’ll still get that crunchy coating.

Another option is baking. If you don’t have an air fryer, you can bake the fish nuggets on a baking sheet at 200°C (400°F) for 15-20 minutes. Lightly spray the nuggets with cooking oil or drizzle with a bit of melted butter before baking to enhance the crispiness. Just be sure to flip them halfway through for even browning.

For both air frying and baking, ensure that the cod chunks are coated generously with the Dorito crust to maximize the crispy effect. Though these methods won’t replicate the deep-fried texture exactly, they’ll still result in a delicious and satisfying alternative without the added oil.

The Dorito crust

The Dorito crust is what really makes these fish nuggets stand out, adding a deliciously crunchy and flavorful coating. To make the coating, simply crush the Doritos until they’re fairly fine, creating a crumb-like texture that sticks beautifully to the fish. You’ll then dip each piece of cod in a seasoned flour mixture, followed by a coating of beaten egg, and finally, the crushed Doritos for that perfect crunch.

Doritos come in various flavors, from the classic Nacho Cheese to the bold Cool Ranch, and even Spicy Sweet Chili. Each variety will give the nuggets a different flavor profile, so feel free to experiment with whichever one catches your fancy.

Substitutes for Doritos

If you want to try something else, tortilla chips are an easy substitute—just choose your favorite flavor or go for plain salted chips for a simpler taste. For a more flavorful twist, try using cheesy snacks like Cheetos, or even crushed nacho chips for a similar texture and taste.

If you prefer a less processed option, you could also use panko breadcrumbs mixed with a bit of grated cheese or spice for extra flavor. Regular breadcrumbs will also work well if you’re after a simpler, more neutral coating. The key is to choose something with a good crunch and a flavor profile that complements the fish, so don’t be afraid to experiment with different snack options!

The sauce: a perfect pairing

The jalapeño mayo sauce really takes these crispy Dorito fish nuggets to the next level. It adds a creamy texture with just the right amount of spice, making it the ideal dipping sauce for those who enjoy a bit of heat.

To make the sauce, finely chop pickled jalapeños and stir them into your mayonnaise along with the jalapeño juice, chili flakes, and paprika. The combination of the pickled jalapeños and their juice provides a tangy kick, while the chili flakes and paprika enhance the flavor profile, offering depth and complexity. You can adjust the level of spice depending on your preference. If you like it mild, use fewer chili flakes, or if you’re craving extra heat, feel free to add more.

One of the great things about this sauce is its flexibility. You can make it ahead of time and store it in the fridge for up to a week, so it’s ready whenever you’re craving these fish nuggets. If you’re not a fan of mayonnaise, you could substitute it with Greek yogurt for a lighter, tangier version.

If you want to get creative, you can experiment with other variations of the sauce by adding a bit of garlic, lemon juice, or even a splash of hot sauce. The possibilities are endless, and it’s all about customizing it to your tastes.

Print Pin

Crispy Dorito Fish Nuggets (with a Jalapeño Mayo Sauce)

Ingredients

Nuggets:

• 350g (12 oz) cod fillets
• 75g (3 cups) Doritos (see note 1)
• 1 tsp paprika
• ½ tsp cayenne pepper
• salt & pepper (to taste)
• 100g (⅚ cup) flour (see note 2)
• 2 small eggs (or one very large)
• vegetable oil (for frying)

Sauce:

• 100ml (3½ oz) mayonnaise
• around 10 slices of pickled jalapeños
• 1 tbsp jalapeño juice (from jar)
• ½ tsp chilli flakes (use more if you like things spicy)
• ½ tsp paprika

Instructions

Nuggets:

• Cut the fish into chunks and set aside.
• Crush the Doritos until fairly fine and place in a large bowl (or on a plate).
• In another bowl, mix the flour, paprika, cayenne pepper, salt, and pepper together.
• In a third bowl, beat the eggs together well.
• Dip each piece of cod into the flour mixture, then the egg (making sure to shake off any excess), and finally, coat with the crushed Doritos. Repeat with every piece.
• Fry the nuggets in oil until golden brown on each side. Serve immediately.

Sauce:

• Finely chop the jalapeños and stir into the mayonnaise along with the jalapeño juice, chili flakes, and paprika.
• Add as much (or as little) juice as you like. For a thicker mayo consistency, use less juice than specified.
• Refrigerate until ready to serve. Enjoy!

Notes

 

I have converted grams to cups/ounces/tablespoons using online converters. While I have no reason to believe they are inaccurate, please be aware that I have not tested this recipe with imperial measurements.

1. I’ve made these using gluten-free flour and spelt, but you can use regular flour (or any other kind) without changing the results. I didn’t measure my flour precisely, but it was approximately 100g (just under 1 cup).
2. You can use any kind of tortilla chips - for more suggestions, read here. I didn’t measure mine exactly, but it was about 75g (3 cups). It’s better to have more than you need, as you can always save the leftovers for another time.

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