|400 g||thick fillets of line fish, cut into cubes — frozen, fresh|
|15 ml||Dijon mustard|
|125 ml||flour — cake|
|1||eggs — lightly beaten|
|250 ml||breadcrumbs — coarse, dried|
|rocket — to serve|
|lemon — cut into wedges, to serve|
Preheat the oven to 200°C. Mix the fish and the mustard together well. Drizzle with a little lemon juice and season with salt and freshly ground black pepper.
Place the flour, egg and breadcrumbs into separate shallow dishes. Coat each piece of fish lightly in flour, then in egg, then in the breadcrumbs.
Place onto a lined baking sheet. Bake in a preheated oven for 10 minutes, turn them over and bake for another 5-10 minutes, or until golden and crisp. Serve the nuggets with rocket, coleslaw, chips and lemon wedges on the side.