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1
In a bowl, add the 2 cups milk and a heavy pinch of salt.
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2
Whisk to dissolve and add the fish chunks.
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3
Allow to soak at room temperature for 30 minutes.
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4
Set up the dredging station: In the first bowl, add 1 cup flour.
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5
In the second bowl, whisk the eggs and add the remaining 2 tablespoons milk.
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6
In the third bowl, add the remaining 1 cup flour, the cornmeal, sugar and a pinch of salt followed by a few grinds of pepper.
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7
In a frying pan with straight sides, add enough oil to fill 1-inch deep.
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8
Heat until the oil begins to swirl and the handle of a wooden spoon begins to sizzle as soon as it hits the oil.
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9
The oil will be about 350 degrees F.
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10
Remove the fish from the milk in batches of 6 to 8 chunks.
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11
Shake the excess milk off the fish.
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12
Dredge in the flour, then the egg wash and then in the flour and cornmeal mixture.
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13
Add the batch to the oil, making sure to not overcrowd the pan and bring down the temperature.
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14
Fry, flipping once if needed, until a light golden brown and cooked through, about 6 minutes.
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15
Remove to a paper towel-lined plate and season with a sprinkle of salt.
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16
Repeat until all the fish chunks are done.
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17
In a small bowl, add the hot sauce and sift the sugar on top.
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18
Gently stir together.
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19
Drizzle over the nuggets or dunk them in the sauce.
