Paleo Recipes – Cavegirl Cuisine

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Bacon Breaded Fish Nuggets with Tartar Sauce

Bacon Breaded Fish Nuggets with Tartar Sauce

Check out the Recipe Corner at Weekend Link Love at Mark’s Daily Apple…you’ll see this recipe!!!

Bacon. Bacon. Bacon. Why wouldn’t I use it to “bread” something…check out the recipe below and enjoy! 🙂

Some other Cavegirl Cuisine recipes that you may enjoy:
Crab and Bacon Baked Fritters
Poached Garlic Butter Monkfish with Caperberries and Wilted Spinach
Just for the Halibut and Apricot

Bacon Breaded Fish Nuggets with Tartar Sauce

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Ingredients

  • • 3/4 pounds bacon, cooked
  • • 1 tablespoon Italian seasoning
  • • 1 tablespoon arrowroot flour or cassava flour
  • • 2 large eggs
  • • 1 tablespoon water
  • • 1 tablespoon mustard of choice
  • • 12 ounces cod (about 2-3 fillets)
  • • Tartar Sauce:
  • • 1 egg yolk
  • • pinch of salt
  • • 1/4 cup lemon olive oil (or mild olive oil with 1 tablespoon lemon juice)
  • • 2 teaspoons dill pickle juice
  • • 1 tablespoon minced dill pickle
  • • 1 tablespoon minced onion

Directions

  1. In a mini food processor, or blender, place cooked bacon, Italian seasoning, and arrowroot.  Blend until bacon looks like bread crumbs.  Set aside in a bowl.
  2. Preheat oven to 350 degrees F.  Oil a large baking dish.
  3. In another bowl, whisk eggs, water, and mustard until blended.
  4. Cut cod into 1-inch sections.
  5. Dredge fish in the wet ingredients.  Coat with the bacon breading.  You may have to pat it in as it won't "coat" like a traditional breading.
  6. Place fish nuggets in the baking dish.  Cook for approximately 15 minutes or until the cod is cooked through.
  7. If you would like to make the tartar sauce, break out your mini food processor.
  8. Place the egg yolk, salt, and pickle juice in the processor.  Blend.  Sloooowly add the olive oil...1 teaspoon at a time...take your time on this one, otherwise, your mayo will break. When finished adding your olive oil, stir in the minced dill pickle and onion.  It may taste a little under seasoned, but because your fish nuggets are coated in bacon, there is enough salt to go around.
  9. Enjoy!

Ingredients

  • 3/4 pounds bacon, cooked
  • 1 tablespoon Italian seasoning
  • 1 tablespoon arrowroot flour or cassava flour
  • 2 large eggs
  • 1 tablespoon water
  • 1 tablespoon mustard of choice
  • 12 ounces cod (about 2-3 fillets)
  • Tartar Sauce:
  • 1 egg yolk
  • pinch of salt
  • 1/4 cup lemon olive oil (or mild olive oil with 1 tablespoon lemon juice)
  • 2 teaspoons dill pickle juice
  • 1 tablespoon minced dill pickle
  • 1 tablespoon minced onion

Directions

  1. In a mini food processor, or blender, place cooked bacon, Italian seasoning, and arrowroot.  Blend until bacon looks like bread crumbs.  Set aside in a bowl.
  2. Preheat oven to 350 degrees F.  Oil a large baking dish.
  3. In another bowl, whisk eggs, water, and mustard until blended.
  4. Cut cod into 1-inch sections.
  5. Dredge fish in the wet ingredients.  Coat with the bacon breading.  You may have to pat it in as it won't "coat" like a traditional breading.
  6. Place fish nuggets in the baking dish.  Cook for approximately 15 minutes or until the cod is cooked through.
  7. If you would like to make the tartar sauce, break out your mini food processor.
  8. Place the egg yolk, salt, and pickle juice in the processor.  Blend.  Sloooowly add the olive oil...1 teaspoon at a time...take your time on this one, otherwise, your mayo will break. When finished adding your olive oil, stir in the minced dill pickle and onion.  It may taste a little under seasoned, but because your fish nuggets are coated in bacon, there is enough salt to go around.
  9. Enjoy!
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