Fish Nuggets With Creole Sauce
Ingredients
- 1.125 L or 4 1/2 cups Kellogg's Corn Flakes* cereal
- 2 ml or 1/2 tsp Paprika
- 2 ml or 1/2 tsp Onion powder
- 50 ml or 1/4 cup Skim milk
- 1 Egg
- 500 g or 2 cups Fish cut into 36 nuggets
- Vegetable cooking spray
- 1 Clove garlic finely chopped
- 15 ml or 1 tbs Vegetable oil
- 125 ml or 1/2 cup Chopped onion
- 125 ml or 1/2 cup Green pepper
- 50 ml or 1/4 cup Chopped celery
- 15 ml or 1 tbs Granulated sugar
- 1 ml or 1/4 tsp Red pepper flakes
- 1 Can (156 ml/5 1/2 oz) tomato paste
- 125 ml or 1/2 cup Water
Directions
1. In shallow dish or pan, combine crushed cereal, paprika and onion powder. In second shallow dish or pan, beat milk and egg slightly.
2. Dip fish nuggets into egg mixture. Coat with cereal mixture. Place in single layer on baking sheet coated with cooking spray.
3. Bake at 220°C (425°F) about 10 minutes or until fish flakes easily when tested with fork. Serve warm with Creole sauce.
4. To make Creole Sauce, in medium-size saucepan over medium heat, cook garlic in oil until lightly browned. Add onion, green pepper, celery, sugar and red pepper flakes. Cook, stirring frequently, until vegetables are tender. Stir in tomato paste and water. Cover, reduce heat and simmer 15 minutes. Serve with fish nuggets.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
