Ingredients:
- 1 package (454 g / 1 lb) Trader Joe's Panko-Crusted Fish Nuggets (or similar frozen, breaded fish)
- 1 tbsp (15 ml) High-heat cooking spray or neutral oil (like grapeseed or avocado)
- Pinch of Sea salt, to finish (optional)
- 1/2 cup (120 ml) Mayonnaise (full-fat recommended)
- 1/4 cup (60 g) Plain Greek Yogurt (or sour cream, for tang)
- 2 tbsp (30 ml) Fresh Lemon Juice (about 1/2 a large lemon)
- 1 tbsp (15 ml) Finely chopped fresh Dill
- 1 tbsp (15 ml) Finely chopped Capers (drained well)
- 1 tsp (5 ml) Dijon Mustard
- 1/2 tsp (2.5 ml) Granulated Sugar (to balance the acid)
- 1/4 tsp (1 g) Black Pepper, freshly ground
- Pinch of Salt, or to taste
Instructions:
- Combine Ingredients: In a small mixing bowl, combine the mayonnaise, Greek yogurt, lemon juice, chopped dill, capers, Dijon mustard, sugar, salt, and pepper.
- Whisk and Chill: Whisk thoroughly until the sauce is fully smooth and creamy. Taste and adjust seasoning, then cover and refrigerate the sauce while the nuggets cook to allow the flavors to marry.
- Preheat: Preheat the air fryer to 400°F (200°C). Preheating ensures immediate crisping upon contact.
- Prep the Nuggets: Lightly spray the frozen fish nuggets with high-heat cooking oil. This helps achieve a beautiful golden color and extra crunch.
- Arrange: Place the nuggets in the air fryer basket in a single layer. Do not overcrowd; cook in two batches if necessary to ensure good air circulation.
- Initial Cook: Cook the nuggets for 5 minutes at 400°F (200°C).
- Shake and Flip: Open the basket, toss or flip the nuggets using tongs, ensuring the uncooked sides are exposed to the heat.
- Final Cook: Continue cooking for another 5–7 minutes, or until the nuggets are visibly golden brown and crispy, and reach an internal temperature of 165°F (74°C).
- Rest and Serve: Remove the nuggets immediately and place them on a wire rack for 1-2 minutes to prevent steam from forming underneath and preserving the crisp crust. Serve hot alongside the chilled lemon-dill dipping sauce.