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If you are a mother to a toddler or pre-schooler, you would understand that every day we fight a battle with our child/children when it comes to meal time.
Yes, especially if you have a picky eater at home. I have one at home, and even though he is over 4 years old, he is still a very picky eater who would eat only a short list of food that he likes.
It’s hard to introduce new food to him, especially when the food appears “foreign” or “different” to what he is used to. Every day is a challenge, and every day, I think of what to pack for his school lunch box, his school snack, his dinner.
Yes, motherhood is really not easy. Some days, I just give up and order pizza, as pizza never fails.
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I really wished that my son would eat pretty much everything that I put in front of him, or whatever I shovel into his mouth. But the reality is quite the contrary.
Kids these days are so picky, they are probably too blessed and too spoiled and get everything they want. I have friends with similar age kids and 90% of them are picky…except a few who would eat them all.
I envy those parents, and I only hope that one day my son would grow up and gobble everything up and actually discover the deliciousness of all kinds of foods. For now, I can just keep trying.
Little G loves Parmesan Baked Chicken Nuggets that I make, it’s a recipe that is so easy to make, no deep-frying and the oven does the work mostly.
I have adapted the recipe and made popcorn shrimp, and a few days ago, I got some frozen cod and made them into these Parmesan Baked Fish Nuggets for him.
These fish nuggets look the same as the chicken nuggets so little G didn’t even know that he was eating fish, until I told him after the meal.
He said that he really liked the fish nuggets and I could make them for him to bring to school.
He used to refuse to eat fish and shrimp but he has since learned to like certain kinds of shrimp. He also likes fried fish now.
As a mother, I will continue to introduce new food to him and hopefully he will soon eat like us one day, perhaps curry should be next in his meal plan!
How Many Calories per Serving?
This recipe is only 577 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Parmesan Baked Fish Nuggets
Ingredients
- 8 oz. frozen cod, thawed, cut into nugget pieces
- 1 cup panko (bread crumb)
- 1/3 cup grated Parmesan
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- 1/3 cup all-purpose flour
- 2 large eggs (lightly beaten cooking spray)
Instructions
- Preheat oven to 400°F (207°C). Cut the fish into 1.5-2 inches pieces, pat fry with paper towels. Set on a dish.
- Spread panko in a thin layer on a rimmed baking sheet and bake for 5 minutes, until light brown. Transfer the panko to a shallow dish and mix in the Parmesan cheese and salt. Drizzle the oil and mix well. Set out the flour and eggs in separate dishes. Place a wire rack on the baking sheet, lightly coat with cooking spray.
- In small batches, coat the fish in flour, shaking off any excess, dip in egg, and lastly coat well with panko. Transfer to the rack. Bake the fish until desired tenderness, about 15 minutes, turning when halfway through. Serve the fish nuggets with ketchup.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Dear Bee,
I don’t ordinarily comment on the web. I prefer privacy. But given one of the above comments was less than kind, I just had to write.
I haven’t tried one recipe on your site that hasn’t absolutely charmed me. Very quickly, then. One, I truly appreciate that your recipes usually allow me to make single servings. Take these fish nuggets. I can just estimate how much flour, egg and panko I need, and they taste great. No having to measure and divide precisely.
Two. Thank you for giving all the recipes, advice, tips for free, without requiring anything from me.
Three, Malaysian, East Asian or American, your recipes provide phenomenal spice mixtures that provide taste without burn. I love Mexican food, but the chiles don’t like me. I don’t have that problem with your spices.
As a final comment on that, I keep a constant supply on hand of your Homemade Dry Rub, courtesy of Harry Soo. Chicken, fish eggs, steaks, ribs, you name it, it’s the best seasoning I have ever had. I think it may be addictive.
Keep up the good work with your son. I was a picky eater, and look at me now. I even have a bottle of fish sauce in my cupboard because of you!
Hi Karen, thanks for being so kind! I love it that you appreciate my work and recipes, and yes, fish sauce is a must! Enjoy cooking. :)
Can I make this without the wire rack?
Yes you can.
Hi Bee,
Your fish recipes really grabbed my taste buds. Since we live in a hot SouthWest state we try not to use the oven in the summer. Do you think these fish recipes destined for the oven could be made in an IP with an air fryer lid? Of so are there any steps like flipping the fish, etc. needed to make the dish using this method.
Thank you,
george