Blackened Fish Nuggets With Remoulade Sauce: A Taste of New Orleans

The first time I experienced true Southern hospitality was at a small, unassuming seafood shack in New Orleans. The air hung thick with the scent of spices, and the sounds of laughter and jazz spilled onto the street. I remember ordering a basket of blackened fish nuggets, served with a creamy, tangy sauce that just danced on my tongue. Each bite was an explosion of flavor, a perfect balance of heat and cool, rich and bright. I was immediately hooked, determined to recreate that magical experience back in my own kitchen.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Servings: 3
• Dietary Type: Pescatarian

Ingredients

For the Remoulade Sauce:

• ¼ cup mayonnaise
• 1 tablespoon Creole mustard (Zatarain’s is best)
• 1 teaspoon Creole mustard (plus the 1 tablespoon above)
• ½ teaspoon Worcestershire sauce
• 6-8 dashes Tabasco sauce
• 2 large garlic cloves, minced
• 2 teaspoons chopped fresh parsley

For the Fish Nuggets:

• 3 (4 ounce) red snapper fillets, catfish (cut into bite-sized pieces) or (4 ounce) other similar fish (cut into bite-sized pieces)
• ¼ cup blackening seasoning blend
• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil plus 2 tablespoons salted butter (adding extra if needed)

Equipment Needed

• Small bowl
• Cast iron skillet
• Large plastic ziptop bag
• Paper towels

Instructions

1. Prepare the Remoulade Sauce: In a small bowl, combine the mayonnaise, Creole mustard (both measurements!), Worcestershire sauce, Tabasco sauce, minced garlic, and chopped fresh parsley. Mix all ingredients together thoroughly. Cover the bowl and chill the sauce in the refrigerator until ready to serve. Chilling allows the flavors to meld and deepen.

2. Prepare the Fish: While the remoulade chills, it’s time to focus on the star of the show: the fish. Pat the red snapper or catfish fillets dry with paper towels. This is a crucial step to ensure the blackening seasoning adheres properly and the fish gets a nice sear. Cut the fillets into bite-sized pieces, roughly 1-inch cubes.

3. Create the Blackening Mixture: In a large plastic ziptop bag, combine the blackening seasoning blend and the all-purpose flour. Seal the bag and shake well to thoroughly mix the ingredients. This creates an even coating for the fish.

4. Coat the Fish: Add the bite-sized pieces of fish to the bag with the blackening mixture. Seal the bag tightly, ensuring it’s filled with a little air to allow for movement. Shake the bag vigorously until all the fish pieces are evenly coated with the blackening seasoning. Set aside.

5. Heat the Skillet: Place a cast iron skillet over high heat. Allow the skillet to heat up thoroughly before adding any fat. This is essential for achieving that signature blackened crust. The skillet should be almost smoking hot.

6. Add Fat to the Skillet: Add the vegetable oil and salted butter to the hot cast iron skillet. Allow the butter to melt completely and sizzle. Adding both oil and butter provides a high smoke point and a rich, flavorful crust. If the pan seems dry during cooking, don’t hesitate to add a little more butter.

7. Cook the Fish: Carefully add the coated fish pieces to the hot skillet. Be careful not to overcrowd the pan, as this will lower the temperature and prevent proper blackening. Work in batches if necessary. Fry the fish at high heat for approximately 1 minute per side, or until a dark, blackened crust forms and the fish is cooked through. This process should be done in a well-ventilated area, as the blackening seasoning can create some smoke.

8. Drain and Serve: Remove the blackened fish nuggets from the skillet and place them on paper towels to absorb any excess butter. Serve immediately with the chilled remoulade sauce and a wedge of lemon for squeezing.

Expert Tips & Tricks

• Spice Level: Adjust the amount of blackening seasoning to your preference. If you prefer a milder flavor, use less seasoning. For a spicier kick, add a pinch of cayenne pepper to the blackening mixture.
• Fish Selection: While red snapper and catfish are excellent choices, other firm white fish like cod, mahi-mahi, or grouper can also be used.
• Even Cooking: To ensure even cooking, cut the fish into uniform-sized pieces. This will help them cook at the same rate.
• Cast Iron Care: Cast iron skillets are ideal for blackening because they retain heat exceptionally well. However, if you don’t have one, a heavy-bottomed stainless steel skillet will also work.
• Ventilation: Blackening seasoning can create a lot of smoke. Make sure to open windows and turn on your exhaust fan while cooking.
• Blackening Seasoning Blend: While pre-made blackening blends are convenient, you can easily make your own. A typical blend includes paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, salt, and black pepper.
• Don’t Overcrowd the Pan: Overcrowding the pan will lower the temperature of the oil and cause the fish to steam instead of blacken. Cook the fish in batches if necessary.
• Resting the Fish: While these are best served immediately, if you need to hold them for a few minutes, keep them warm in a low oven (around 200°F) on a wire rack. This will prevent them from getting soggy.

Serving & Storage Suggestions

Serve the blackened fish nuggets immediately while they’re hot and crispy. They make a fantastic appetizer or a light meal. The chilled remoulade sauce provides a cool, creamy contrast to the spicy fish. A wedge of lemon adds a touch of brightness.

Leftover blackened fish nuggets can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that they will lose some of their crispiness. To reheat, bake them in a preheated oven at 350°F for about 5-7 minutes, or until heated through. You can also reheat them in an air fryer for a few minutes to restore some of the crispness. The remoulade sauce should also be stored in the refrigerator and consumed within 3-4 days.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	474.8 kcal	N/A
Calories from Fat	222 g	47%
Total Fat	24.8 g	38%
Saturated Fat	9.4 g	47%
Cholesterol	118 mg	39%
Sodium	541.5 mg	22%
Total Carbohydrate	14.8 g	4%
Dietary Fiber	0.7 g	2%
Sugars	2.2 g	8%
Protein	46.5 g	93%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. Make sure the blackening seasoning blend is also gluten-free.
• Spicier: Add more cayenne pepper to the blackening seasoning or use a spicier Tabasco sauce in the remoulade.
• Creamier Remoulade: Add a tablespoon of sour cream or Greek yogurt to the remoulade for extra richness.
• Herbaceous Remoulade: Add chopped dill or chives to the remoulade for a fresh, vibrant flavor.
• Vegan Remoulade: Use vegan mayonnaise and Worcestershire sauce. Omit the Tabasco Sauce.

FAQs (Frequently Asked Questions)

Q: Can I use frozen fish for this recipe?
A: Yes, you can use frozen fish, but make sure to thaw it completely and pat it dry before coating it with the blackening seasoning.

Q: What if I don’t have Creole mustard?
A: If you can’t find Creole mustard, you can substitute it with Dijon mustard mixed with a pinch of horseradish for a similar flavor.

Q: How do I know when the fish is cooked through?
A: The fish is cooked through when it flakes easily with a fork and is no longer translucent in the center. The internal temperature should reach 145°F.

Q: Can I make the remoulade sauce ahead of time?
A: Absolutely! In fact, making the remoulade sauce a few hours in advance allows the flavors to meld together even more. Store it in the refrigerator until ready to serve.

Q: Can I bake the fish nuggets instead of frying them?
A: Yes, you can bake the fish nuggets. Place them on a baking sheet lined with parchment paper and bake at 400°F for about 10-12 minutes, or until cooked through. However, they won’t be as crispy as fried.

Final Thoughts

This Blackened Fish Nuggets recipe is more than just a dish; it’s a journey back to those warm, welcoming days in New Orleans. The combination of the spicy, blackened fish and the cool, tangy remoulade is a flavor sensation that will transport you to the heart of the South. Don’t be intimidated by the “blackened” part; it’s all about creating a beautiful, flavorful crust. So, gather your ingredients, crank up the heat, and prepare to experience a taste of Louisiana. I encourage you to give this recipe a try and share your feedback. Serve it with a side of coleslaw and some crispy fries for a complete and satisfying meal!