With its creamy texture and mild flavor, this Thai coconut sauce is a great way to expand your kid’s flavor pallet. Serve it as a dip in a fun cup or ramekin along side these homemade fish nuggets.
Prep Time: 10 min
Cook Time: 15 min
Serves: 4
Ingredients:
- 1 pound white fish fillets, cut into 1-inch nuggets
- 1/2 cup flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Olive Oil cooking spray
- 1/4 cup BTB Thai Coconut sauce
Instructions:
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Preheat oven to 400°F.
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In a small bowl, mix together the flour, garlic powder, paprika and black pepper.
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In a separate bowl, beat the eggs.
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Place the panko breadcrumbs in another bowl.
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Coat the fish nuggets in the flour mixture, shaking off any excess. Then, dip them in the beaten eggs and coat them in the panko breadcrumbs.
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Place the fish nuggets on a baking sheet lined with parchment paper and lightly spray them with olive oil cooking spray.
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Bake for 10-12 minutes, flipping them over halfway through, until the fish is cooked and the breadcrumbs are golden brown.
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Serve the fish nuggets hot with the warmed Thai Green Coconut Sauce on the side for dipping.
Always cut into age appropriate pieces for your child prior to serving.