This crispy fish nuggets recipe is the perfect appetizer to any meal. Guests can nibble on these crunchy treats while they are waiting for the main course to be cooked. However, if you want to serve these as the main course, you can too. Just serve this over rice and serve with a small plate of salad.
Our friend over at Recipe Chatter has this to say about this recipe:
“So I recently added this Chicken Pringles recipe to the site, given to us by the wonderful Pringles company. Well today I have another awesome and hella tasty dish made with Pringles, these Crispy Fish Nuggets! These aren’t just some average fish sticks people; the salt and vinegar chips are perfect to coat a white fish with!”
Using Pringles for this recipe is an awesome idea. You will be surprised by the amount of flavor it can give to fish. I was blown away actually. I wasn’t’ sure if it would taste good because I am not a fan of vinegar, but it turned out great! Even my husband loved it and we felt the same about vinegar.
Ingredients
2 – (6.38-ounce) cans of Pringles Salt & Vinegar flavor
2 pounds cod fillets, cut into 1-inch cubes
2 cups of Borden skim milk
Instructions
Preheat oven to 400 degrees F with a rack in the middle.
Place nuggets in milk.
Puree the Pringles in a food processor, and pour into a large seal-able plastic bag. Place two or three nuggets at a time in the bag and shake to coat.
Spray a cookie sheet with cooking spray, and place the well-coated nuggets in a single layer. Bake at 400 degrees F for 20 minutes.
Remove and let stand, uncovered, 5 to 10 minutes to crisp.
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Quick Tip: You can experiment with this recipe using other Pringles flavor.
Thanks again to Recipe Chatter for this amazing recipe.
