Serves 8
105 min
Fish Nuggets with Roasted Corn and Tomato Salad with Firecracker Sauce
Recipe GLPRcdbe32fee79b06
Golden-fried halibut nuggets served over a vibrant roasted corn and heirloom tomato salad, finished with a spicy firecracker mayo sauce. This fresh and flavorful dish combines crispy fish, charred sweet corn, and a zesty vegetable medley for a satisfying American-style meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 cups Buttermilk
½ cup Lemon iced tea
3 Eggs
3 teaspoons Garlic powder
3 teaspoons Onion powder
7 tablespoons Hot sauce
Salt
Black pepper
3 pounds Halibut fillet, cut into 1-by-2-inch pieces
3 cups Yellow cornmeal (not self-rising)
Vegetable oil for frying
1 cup Mayonnaise
1 teaspoon Cayenne pepper
½ whole Lemon juice
4 ears Corn on the cob
3 large Heirloom tomatoes (yellow, pink, or orange), diced
4 Roma tomatoes, diced
½ Red onion, diced
1 Green bell pepper, diced
¼ cup Fresh parsley, chopped
¼ cup Vinegar
¼ cup Vegetable oil
3 teaspoons Sugar
¼ cup Lemon tea
Directions
In a large bowl, combine the buttermilk, lemon iced tea, eggs, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 4 tablespoons of hot sauce, and salt and pepper to taste. Add the halibut pieces and stir to coat evenly. Let the fish marinate for 45 minutes at room temperature.
In another large bowl, mix together the cornmeal, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and salt to taste. Remove the halibut pieces from the marinade and dredge each piece thoroughly in the cornmeal mixture, shaking off any excess.
Heat vegetable oil to 350°F in a deep skillet or pot. Carefully place the breaded fish pieces into the hot oil and fry for 3 to 4 minutes, until golden brown and the internal temperature reaches 160°F. Remove with a slotted spoon and drain on paper towels.
While the fish is frying, prepare the firecracker sauce by combining the mayonnaise, 3 tablespoons of hot sauce, cayenne pepper, and lemon juice in a bowl. Mix well and set aside.
Grill the corn on the cob over medium-high heat, turning occasionally, until lightly charred and cooked through, about 8 to 10 minutes. Once cooled slightly, cut the kernels off the cob with a sharp knife and set aside.
In a large bowl, combine the diced heirloom tomatoes, Roma tomatoes, red onion, green bell pepper, and fresh parsley.
In a separate bowl, whisk together the vinegar, vegetable oil, sugar, lemon tea, and salt and pepper to taste to make the dressing.
Add the cooled corn kernels to the tomato mixture, then pour the dressing over all ingredients and toss gently to combine.
To serve, divide the corn and tomato salad among serving plates. Top each portion with the fried fish nuggets and drizzle generously with the firecracker sauce.
