This Muslim Girl Bakes: Spicy Fish Nuggets with Creole Potato Wedges.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Please tell me you also thought today was Monday?

Because I definitely did! As if the four-day weekend didn't confuse me enough, we also had to contend with the clocks changing. They went an hour forward on Sunday morning and already the days have been feeling extra long.

The weather, however, did not get the spring memo. We've had all four seasons in one day, everyday! The worst was the heavy winds and hailstones which I made the most of by staying in and baking up a storm of my own. Out of the kitchen this weekend, came scones, blueberry banana bread and most recent of all, a brown butter apple cake. It's cooling as I type and we are all very excited. {Update: I managed to get it out of the tin in one piece and it tastes divine. Like, actually divine.}

But you're not here for scones or cake, are you? You're here for these spicy fish nuggets which were actually born out of there not being enough fish fillets to make actual fish pakoras. I decided to cut the fillets we had into bitesize chunks and rename the whole dish - fish nuggets! They're naturally gluten-free using a favourite in any pakora household - gram flour, and are so cute! But be warned, they do not last long.

With them, I made these Creole potato wedges. I am obsessed with this homemade Creole seasoning I made a few weeks back. This time, I deep-fried potato wedges and tossed them in the spice blend. I've also included a baked version using frozen potato fries for those who don't want the hassle of deep-frying. The nuggets and wedges together make the best, slightly different take on the classic fish and chips - enjoy!

Fried Fish, previously: homemade fish and chips // spicy fish pakoras.

Wedges and Fries, previously: peri peri oven fries // herb fries // roasted sweet potato fries // chilli chips.

A Simple List of Ingredients:

For the Spicy Fish Nuggets:

1. Cod Fillets
2. Garlic Paste
3. Crushed Red Chilli Flakes
4. Ground Coriander
5. Ground Turmeric
6. Ajwain Seeds
7. Salt
8. Cumin Seeds
9. Green Chilli
10. An Egg
11. Gram Flour
12. Water
13. Vegetable Oil

For the Creole Seasoning:

1. Onion Granules
2. Garlic Powder
3. Dried Oregano
4. Dried Basil
5. Dried Thyme
6. Black Pepper
7. White Pepper
8. Crushed Red Chilli Flakes
9. Paprika
10. Salt

For the Creole Potato Wedges:

1. Potatoes
2. Vegetable Oil
3. Creole Seasoning
4. Salt

Bismillah, let's begin!

First, let's make our spicy fish nuggets. I cut my fish fillets into chunks but you can keep the whole too - just be sure to adjust the cooking time accordingly.

Take 4 skinless and boneless Cod Fillets. Any other firm white fish will work here too.

Cut them into bitesize chunks.

Place them into a bowl.

Let's marinade our fish!

To the fish, add 1/2 teaspoon Garlic Paste.

1/2 teaspoon Crushed Red Chilli Flakes

1 and 1/2 teaspoons Ground Coriander

1/4 teaspoon Ground Turmeric

Next, we'll be using some ajwain seeds. I believe that these are called carom seeds in English. If you can't get hold of them, feel free to leave out.

They can be quite overpowering so a little goes a long way - throw in 1/4 teaspoon Ajwain Seeds.

1/2 teaspoon Salt - or to taste

1 and 1/2 teaspoons Cumin Seeds

Finally, 1 Green Chilli, finely sliced.

Give everything a really good stir.

Then, take 1 large Egg, beaten.

Pour in the beaten egg.

Stir in the beaten egg to coat the fish chunks all over.

Next, begin by adding 3 tablespoons Gram Flour.

Pour in as much Water as will make a sticky batter that will coat the fish chunks.

Stir and see how the fish is doing. We want a batter that is sticky and coats the fish.

I felt it could do with more gram flour - in went another 2 tablespoons.

In total, I used 5 tablespoons Gram Flour but you might need or less. So, see how it goes and judge for yourself. The batter should be sticky but still coating the fish.
Leave the fish to marinade for a minimum of 10 minutes and a maximum of 30 minutes.

When the fish has marinaded, heat a deep pan over a medium flame. Fill the pan with enough Vegetable Oil to deep-fry.

Once the oil is hot, add in the fish chunks. The oil is at the correct temperature when a piece of fish rises straight away and doesn't sink.

Our pan is quite large so we were able to fry all the nuggets at once - if your's is on the small side, fry in batches.

Fry the nuggets until golden brown - about 8-10 minutes.

Drain with a slotted spoon and remove from the pan.

Let the excess oil drain on paper towels.

To make the Creole potato wedges, first we will make the Creole seasoning. You can use ready-made but I love this homemade version. All you do is mix together:

2 tablespoons Onion Granules/Powder
2 tablespoons Garlic Powder
2 tablespoons Dried Oregano
2 tablespoons Dried Basil
1 tablespoon Dried Thyme
1 tablespoon Black Pepper
1 tablespoon White Pepper
1 tablespoon Crushed Red Chilli Flakes / Cayenne Pepper
5 tablespoons Paprika
3 tablespoons Salt

Mix all these spices well and store in an airtight container - this recipe makes more than is needed for the wedges.

To make the potato wedges, take 6 medium Potatoes. Wash them, scrub them and dry them.

Slice into wedges. We prefer them with the skin on but feel free to peel.

Fry the potato wedges in hot Vegetable Oil.

Fry until cooked through and golden brown.

Drain the wedges on paper towels.

Once the wedges are cool enough to handle ...

... sprinkle with Creole Seasoning and Salt, to taste.

Toss the spices all over the wedges and taste. Add more seasoning, if needed.

If you don't want to deep-fry, here's how to make my Creole baked fries. All you do is toss Frozen Potato Fries with Vegetable Oil and Creole Seasoning. Bake according to packet instructions and enjoy!

Enjoy the nuggets and wedges as soon as possible - they are best fresh! Grab your favourite sauces and enjoy!

Full Written Recipe:

Spicy Fish Nuggets with Creole Potato Wedges.

Prep Time: About 40 minutes.

Cook Time: About 20 minutes.

Serves: About 2-3 people.

Ingredients

For the Spicy Fish Nuggets

4 boneless skinless Cod Fillets, cut into bite-size chunks

½ teaspoon Garlic Paste

½ teaspoon Crushed Red Chilli Flakes

1 and ½ teaspoons Ground Coriander

¼ teaspoon Ground Turmeric

¼ teaspoon Ajwain Seeds (Carom Seeds)

¾ teaspoon Salt – or to taste

1 and ½ teaspoons Cumin Seeds

1 Green Chilli, finely sliced

1 large Egg, beaten

5 tablespoons Gram Flour – or as needed

Water, as needed

Vegetable Oil, to deep-fry

For the Creole Seasoning – makes extra!

2 tablespoons Onion Granules / Powder

2 tablespoons Garlic Powder

2 tablespoons Dried Oregano

2 tablespoons Dried Basil

1 tablespoon Dried Thyme

1 tablespoon Black Pepper

1 tablespoon White Pepper

1 tablespoon Crushed Red Chilli Flakes / Cayenne Pepper

5 tablespoons Paprika

3 tablespoons Salt (optional – but be sure to add salt to your dish)

For the Creole Potato Wedges

6 medium Potatoes, scrubbed, washed, dried and cut into wedges

Vegetable Oil, to deep-fry

Salt, to taste

Creole Seasoning, to taste

Method

To make the spicy fish nugget batter, place the fish chunks, garlic paste, red chilli, ground coriander, ground turmeric, ajwain, salt, cumin seeds and green chilli into a bowl. Mix very well.

Stir in the beaten egg.

Stir in the gram flour and as much water as will make a sticky batter that coats the fish – it shouldn’t be too runny. Add more gram flour or water as needed.

Leave to marinade for a minimum of 10 minutes and a maximum of 30 minutes.

To cook the spicy fish nuggets, heat vegetable oil in a deep saucepan over a medium heat for deep-frying.

The oil is at the correct temperature when a piece of fish rises straight away and doesn’t sink.

Depending on the size of your pan, fry the nuggets in batches until golden brown – about 8-10 minutes.

Drain on paper towels.

To make the Creole seasoning, mix everything together. Store in an airtight container – this recipe makes more than is needed for the potato wedges.

To make the Creole potato wedges, heat vegetable oil in a deep saucepan for deep-frying. Once the oil is hot, fry the potato wedges until cooked through and golden brown.

Drain well on paper towels. Once cool enough to handle, sprinkle over salt and Creole seasoning. Toss to coat the wedges – taste and adjust the seasoning, if needed.

Bonus Recipe - To make baked Creole fries, toss frozen potato fries with Creole seasoning and vegetable oil. Bake in the oven according to packet instructions. Toss with salt and eat!

To serve, grab your favourite sauces and drinks and dig in! Fried food is always best fresh – enjoy!

{Creole seasoning adapted from allrecipes + Wedges inspired by these fries}

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