Crunchy trout nuggets

Crunchy trout nuggets

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Trout as you've never had before! These trout nuggets are crunchy and golden. Serve them up with tartare sauce and a salad to make a meal of it, or just enjoy them as a snack.


  • 1 Woolworths rainbow trout fillet, cut into bite-sized cubes
  • 2 large free-range eggs, beaten
  • 150 g rice flour
  • 250 g Woolworths toasted breadcrumbs
  • canola or sunflower oil, for frying
  • sea salt and freshly ground black pepper, to taste
  • Woolworths summer crunchy salad, for serving
  • Woolworths fresh tartare sauce, for serving
  • fresh lemon juice, for serving

Cooking Instructions

1. Toss the fish in the rice flour, then in the beaten egg and lastly in the breadcrumbs.

2. Fry in batches in the hot oil for about 30 seconds to 1 minute until dark golden brown and crunchy. Drain on kitchen paper.

3. Season and serve hot with Woolworths crunchy summer salad and tartare sauce. Squeeze over the lemon.

Cook’s note: Try seasoning the flour with Cajun spice or Woolworths Mexican spice. Alternatively, marinate the trout in soya sauce for 30 minutes before cooking.

Find more fish recipes here.

Videography: Romy Wilson
Photograph: Shavan Rahim
Production: Hannah Lewry

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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