Olly’s fish nuggets; A.K.A. the perfect way to get your kids to take their recommended dose of protein and fatty acids. Fish is the perfect protein for hot summer days; light, flavourful and satisfying. These nuggets are a perfect way to enjoy all of that in bite-sized form.
Living in the Mediterranean has hardwired my brain to automatically think of lemon whenever I hear fish. Since potato salad is the ultimate side dish for any summer dinner or barbecue event, I thought I’d mix these two classic flavours together to make a zesty lemon-dill potato salad to go with Olly’s fish nuggets. This recipe is a life-saver in the summer for two reasons; it’s low hassle, only involving the bare minimum of cooking, and it keeps beautifully in the fridge for days! It’s perfect to whip up in large batches to complement any summer meal. Although classic potato salad may sometimes feel heavy due to the mayo, the addition of lemon juice, zest and fresh dill brightens the whole recipe up and complements the airy fish nuggets perfectly. To add an even bigger Mediterranean twist to this, the addition of thinly-sliced fennel and capers would be perfect.
Another classic pairing with fish is tartar sauce. The punchy taste of this sauce elevates the mild Alaska Pollock used in Olly’s fish nuggets to another level, without weighing it down too much. Although the traditional recipe calls for normal pickle relish, I used the sweet version to tone down the pungent nature of the sauce, and added lemon for extra acidity and to tie the flavours of the sauce in with the rest of the components of the dish to create a cohesive meal. Just as with the potato salad, this sauce can be made ahead of time as it keeps beautifully in the fridge, to be used whenever you need a quick fix. If tartar sauce is not your groove, you could always make a creamy herbed dipping sauce by combining mayonnaise and mustard with fresh herbs and lemon zest.
- 1 packet Olly’s fish nuggets
- salt and pepper, to taste
- 1 cup mayonnaise
- 4 tbsp sweet pickle relish
- 2 tbsp white wine vinegar
- 1 clove garlic, minced
- juice of 1 lemon
- ½ kilo potatoes, peeled and quartered
- ½ cup mayonnaise
- zest and juice of 1 lemon
- 2 tbsp Dijon mustard
- handful dill, chopped
- Pre-heat oven to 220 C and line a baking tray with parchment paper. Bake fish nuggets for 10-12 minutes, until crispy.
- In a pot, boil the quartered potatoes in salted water for 15-20 minutes, until fork tender but still a bit firm. Drain and allow to cool.
- While the potatoes are cooling, mix mayonnaise, pickle relish, vinegar, garlic, lemon, salt and pepper in a small bowl and set aside until ready to use.
- When the potatoes are cool, toss gently with ½ cup mayonnaise, lemon zest and juice, mustard, dill, salt and pepper.
When cooking up these nuggets, I would recommend giving them a small brush of olive oil if you’re going to bake them to help them get a nice, crispy crust. Doing this, combined with cooking these on very high heat will ensure a nice crust forms on the outside without drying out that delicate fish on the inside. The fact that fish is inherently prone to drying out quickly is another reason to make sure that you don’t leave these to cook too long – 12 minutes max is enough or else you’ll be sorely disappointed. My final advice to you is if you’d like to serve these as a tasty appetiser and don’t mind the extra calories, deep fry these and serve piping hot with tartar dipping sauce – you’ve just changed the game.