So, the other day, I was staring at a couple of swordfish steaks I’d bought, thinking, “What am I going to do with you this time?” Grilling is great, pan-searing is fine, but I wanted something a bit different, something the kids might actually eat without a ten-minute negotiation. And then it hit me: nuggets! Why not? Chicken gets all the nugget glory, fish deserves a shot too.
My Swordfish Nugget Adventure Kicked Off
First things first, I got those swordfish steaks out. They weren’t massive, maybe about an inch thick. I patted them dry with some paper towels – always a good move, helps things stick later, or so I’ve been told. Then, I just started chopping. I wasn’t aiming for perfection, just bite-sized pieces. Some were square-ish, some were a bit more, uh, creatively shaped. Let’s call them “rustic.”
Next up was the coating. I’m not one for complicated breading stations if I can avoid them. Too many dishes, too much fuss. I rummaged through the pantry. Found some plain all-purpose flour. Perfect. I dumped a good cup or so into a bowl. Then, for the seasoning – this is where you can have a bit of fun. I grabbed:
- Salt (obviously)
- Black pepper (a good few grinds)
- Garlic powder (because garlic makes everything better)
- Paprika (for a bit of color and smoky flavor)
- A pinch of dried oregano (why not?)
I just eyeballed the amounts, stirred it all into the flour with a fork. Gave it a little taste – the seasoned flour, I mean. You gotta check your seasonings, right? Tasted pretty decent.
Getting Them Cooked
I thought about baking them, or even trying the air fryer, but honestly, I was feeling a bit old school and wanted that crispy pan-fried texture. So, I grabbed my trusty skillet, poured in some vegetable oil – enough to coat the bottom, maybe a quarter-inch deep. Got that heating up over medium-high heat. You know it’s ready when you flick a tiny bit of flour in and it sizzles right away.
Then, I took those swordfish pieces, a few at a time, and tossed them in the seasoned flour. Made sure they were all nicely coated, shook off the excess. You don’t want a big clumpy mess. Straight into the hot oil they went. Sizzle sizzle. That’s the sound of success, hopefully.
This is where you gotta keep an eye on things. Don’t overcrowd the pan, or they’ll steam instead of fry, and nobody wants soggy nuggets. I did mine in two batches. Let them cook for a few minutes on each side. I just used tongs to flip them when they looked golden brown and crispy. It doesn’t take long for fish, maybe 3-4 minutes per side, depending on how thick your “nuggets” are.
It’s funny, standing there flipping fish nuggets, my mind started to wander. Reminded me of when I first tried making fish and chips from scratch years ago. Bought this beautiful cod, spent ages on the batter, got the oil all set up. Then, the first piece I dropped in, the batter just… disintegrated. Slid right off the fish like it was staging a protest. Ended up with naked fried fish and a pan full of batter bits. What a mess. My wife still laughs about my “ghost batter” incident. Sometimes the simplest things, like these nuggets, are way less stressful. No fancy batter, just flour and spices, and it actually works.
The Verdict
Once they were all golden and cooked through, I fished them out with a slotted spoon and put them on a plate lined with paper towels to drain off any extra oil. Sprinkled a tiny bit more salt on them while they were hot.
And you know what? They were pretty darn good! Crispy on the outside, tender and flaky on the inside. The seasoning was just right. Served them up with some lemon wedges and a bit of tartar sauce I whipped up (mayo, relish, dash of lemon juice – easy peasy). Even the picky eater gave them a thumbs up, after some initial suspicion. So yeah, swordfish nuggets. I’d call that a successful experiment. Definitely doing that again when I want a quick and tasty fish dish. Way less drama than trying to invent a new batter, that’s for sure.
