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Chicken and fish nuggets

Category Meat, poultry & game

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  • 1h
White sauce:
  1. 1 small onion
  2. 1 hard-boiled egg
  3. 2 pickles
  4. 1/2 bunch chives
  5. 150 g yogurt
  6. 1 tbs mustard
  7. salt, pepper
  8. 100 g mayonnaise
Red sauce:
  1. 1 clove of garlic
  2. 1 shallot
  3. 150 g apricot jam
  4. 1 ts tomato paste
  5. chili powder / cayenne pepper powder
  6. 1 tbs soy sauce
  7. salt
  1. 2 chicken breast
  2. 400 g fish fillet (e.g. cod)
  3. salt, pepper
  4. 3 eggs
  5. 4 tbs flour
  6. 100 g breadcrumbs
  7. 800 ml oil for deep-frying
White Sauce:

1. Peel and dice the onions and egg along with the pickles. Slice the chives into thin rings. Mix everything with the mayonnaise, yogurt and mustard. Season to taste with salt and pepper.

Red Sauce:

2. Peel and mince the garlic and shallot. Mix with apricot jam and tomato paste. Season to taste with cayenne pepper, soy sauce and salt.


3. Cut chicken breast and fish filet into bite-sized pieces and season with salt and pepper.

4. Whisk the eggs in a deep dish and prepare two plates – one with flour and one with breadcrumbs.

5. Dunk the chicken first in the flour, then in the whisked egg and finally in the breadcrumbs. Then bread the pieces of fish in the same way.

6. Add oil to the pan and cover with the lid. Heat the pot on highest level up to the roasting window, switch to a low level, and place the breaded meat pieces into the oil first.

7. Cover with the lid and deep-fry until the turning point is reached.

8. Turn the nuggets, take them out as soon as they are golden brown and let them drain on a paper towel.

9. Then deep-fry the pieces of fish in the same way. Serve the nuggets as hot as possible and with the sauces.


  • The Visiotherm provides perfect control over the right deep-frying temperature so you can deep-fry different ingredients one after the other in the same oil.

This recipe has been tested and approved by AMC.

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Cooking method


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