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1
Cut the fish into small bite-size chunks.
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2
Season fish with salt and pepper.
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3
In a small bowl, combine whole wheat flour with another dash of salt and pepper (bowl 1).
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4
In a separate small bowl, whisk egg and milk together (bowl 2).
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5
In a third small bowl, combine whole wheat breadcrumbs, flax seed meal, and all of the seasonings (bowl 3).
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6
Coat fish nuggets in the whole wheat flour (bowl 1).
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7
When breading fish it is best to use one hand for the dry ingredients and the other for wet.
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8
Dip flour coated fish in the egg and milk mixture (bowl 2).
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9
Finally, coat fish in the breadcrumb mixture (bowl 3).
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10
Set the coated fish on a clean plate.
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11
In a large skillet melt coconut oil over medium heat.
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12
Put fish into the hot oil, in a single layer.
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13
Fry fish in coconut oil for about 3 minutes per side.
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14
Fish is fully cooked when it is white on the inside and no longer translucent.
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15
Immediately after you remove fish from pan, place it on a plate lined with paper towel to help absorb excess oil.
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16
Repeat frying the rest if you didnt cook it all in the first batch.
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17
Serve or freeze to enjoy later.
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18
Reheating instructions: Preheat oven to 350 F. Place frozen fish nuggets on a parchment lined cookie sheet.
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19
Reheat for 25 minutes or until warm.
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20
You can also microwave on a microwave safe dish for about 30 seconds per side.
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21
(Reheating time varies by microwave wattage).
