Mint-Rocket-Almond Pesto and Fish Nuggets Recipe

Ingredients:

• 1 cup fresh mint leaves
• 1 cup rocket leaves
• 1/2 cup toasted almonds
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 cup olive oil
• Salt to taste
• Black pepper to taste
• 500g white fish fillets, cut into bite-sized pieces
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1/2 teaspoon paprika
• Oil for frying

Preparation:

1. To make the pesto, combine the mint leaves, rocket leaves, toasted almonds, Parmesan cheese, and garlic in a food processor until coarsely chopped. With the food processor running, slowly drizzle in the olive oil until the mixture is smooth. Season with salt and black pepper to taste.
2. In a shallow dish, mix together the flour, paprika, salt, and black pepper. In another shallow dish, beat the eggs. In a third shallow dish, mix together the panko breadcrumbs and a pinch of salt.
3. Coat each piece of fish in the flour mixture, shaking off any excess. Dip in the beaten eggs, then coat in the panko mixture, pressing the breadcrumbs onto the fish to adhere.
4. In a large skillet, heat about 1/2 inch of oil over medium-high heat until hot. Working in batches, fry the fish nuggets until golden brown and cooked through, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
5. Serve the fish nuggets hot with the mint-rocket-almond pesto on the side for dipping.

Verdict:

This recipe is a great way to elevate fish nuggets to a more gourmet level. The mint-rocket-almond pesto adds a fresh and vibrant flavor that perfectly complements the crispy and tender fish nuggets.

Serving suggestions:

Serve the fish nuggets as a main dish with a side salad or roasted vegetables. You can also serve them as an appetizer for a party or gathering, along with other finger foods and dips.