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Blackened Fish Nuggets With Remoulade Sauce

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“From the Enchanted Cook's blog with minor adaptations. She was smitten with the fish nuggest served at the Gumbo Shop in New Orleans so she came up with this wonderful creation. The Remoulade Sauce is a Ruth's Chris Steakhouse creation. Can be served as an appetizer or main dish.”

Ingredients Nutrition


  1. For the Remoulade Sauce: In small bowl mix all ingredients together. Chill until ready to serve.
  2. For the Fish Nuggets: Heat a cast iron skillet to high heat while preparing the fish. Do not add butter yet.
  3. Pat fillets with paper towel to dry and cut into bite-sized pieces.
  4. Place blackened seasoning blend and flour in large plastic ziptop bag and mix well. Add pieces of fish, seal, and shake till fully coated; set aside.
  5. Add oil and butter to the hot pan and allow to melt and sizzle. Carefully add fish pieces and fry at high heat for about 1 minute per side in well-ventilated area. Remove and place on paper towel to absorb excess butter. Serve immediately with remoulade sauce and wedge of lemon.

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