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.
- 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).
- 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.
