Crispy Dorito Fish Nuggets (with a Jalapeño Mayo Sauce)
Ingredients
Nuggets:
- 350g (12 oz) cod fillets
- 75g (3 cups) Doritos (see notes)
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- salt & pepper (to taste)
- 100g (¾ cup) flour (see notes)
- 2 small eggs (or one very large)
- vegetable oil (for frying)
Sauce:
- 100ml (6 tablespoons) mayo
- Around 10 slices of picked jalapeños
- 1 tablespoon jalapeño juice
- ½ teaspoon chilli flakes (use more if you like things spicy)
- ½ teaspoon paprika
Instructions
Nuggets:
- Cut the cod into chunks. Set to one side.
- 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.
- Place each piece of cod in the flour mixture, then the egg (making sure you shake off any excess) and lastly, the crushed Doritos. Repeat with every piece.
- Fry the nuggets in oil until they are golden brown on each side. Serve immediately.
Sauce:
- Finely chop the jalapeños and stir into the mayonnaise along with the jalapeño juice, chilli flakes and paprika.
- Add as much (or as little) juice as you like. If you want a thick, mayo like consistency, use less juice than specified. Leave in the fridge until ready to serve. Enjoy!
Notes
1. I have converted grams to cups/ounces using online converters. Although I have no reason to believe they are inaccurate, please be aware that as I have not made the recipe with these measurements, results cannot be totally guaranteed.
2. I have made these using gluten free flour and spelt. You could also use regular flour (or any other kind), without changing the results. I didn't measure my flour, but it was approximately 100g (just under one cup).
3. You can use any kind of tortilla chips. I forgot to measure mine, but believe it was around 75g (3 cups). It is better to have more, because you can always save them for another time.