Blackened Fish Nuggets With Remoulade Sauce Recipe

Name: Blackened Fish Nuggets With Remoulade Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Remoulade Sauce; 1/4 cup mayonnaise; 1 tablespoon creole mustard (Zatarain's is best); 1 teaspoon creole mustard (plus the 1 Tablespoon above); 1/2 teaspoon Worcestershire sauce; 6 -8 dashes Tabasco sauce; 2 large garlic cloves, minced; 2 teaspoons chopped fresh parsley; Fish Nuggets; 3 (4 ounce) red snapper fillets, catfish (cut into bite-sized pieces) or (4 ounce) other similar fish (cut into bite-sized pieces); 1/4 cup blackening seasoning, blend (recipes on food.com); 2 tablespoons all-purpose flour; 2 tablespoons vegetable oil plus 2 tablespoon salted butter (adding extra if needed)

Servings: persons

Remoulade Sauce
1/4 cup mayonnaise
1 tablespoon creole mustard (Zatarain's is best)
1 teaspoon creole mustard (plus the 1 Tablespoon above)
1/2 teaspoon Worcestershire sauce
6 -8 dashes Tabasco sauce
2 large garlic cloves, minced
2 teaspoons chopped fresh parsley
Fish Nuggets
3 (4 ounce) red snapper fillets, catfish (cut into bite-sized pieces) or (4 ounce) other similar fish (cut into bite-sized pieces)
1/4 cup blackening seasoning, blend (recipes on food.com)
2 tablespoons all-purpose flour
2 tablespoons vegetable oil plus 2 tablespoon salted butter (adding extra if needed)

1
For the Remoulade Sauce: In small bowl mix all ingredients together. Chill until ready to serve.
2
For the Fish Nuggets: Heat a cast iron skillet to high heat while preparing the fish. Do not add butter yet.
3
Pat fillets with paper towel to dry and cut into bite-sized pieces.
4
Place blackened seasoning blend and flour in large plastic ziptop bag and mix well. Add pieces of fish, seal, and shake till fully coated; set aside.
5
Add oil and butter to the hot pan and allow to melt and sizzle. Carefully add fish pieces and fry at high heat for about 1 minute per side in well-ventilated area. Remove and place on paper towel to absorb excess butter. Serve immediately with remoulade sauce and wedge of lemon.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Remoulade Sauce, 1/4 cup mayonnaise, 1 tablespoon creole mustard (Zatarain's is best), 1 teaspoon creole mustard (plus the 1 Tablespoon above), and more.

Yes, Blackened Fish Nuggets With Remoulade Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blackened Fish Nuggets With Remoulade Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions