About 1/4 pound of fresh hake or cod fish per child, (1/3 pound per adult) bones removed, cut into 1.5" to 2" chunks (Hake is more nutritious as it has a higher level of Omega oils, according to our local fisherman.)
Japanese Panko breadcrumbs (We prefer the sort with only wheat and salt as ingredients. Some brands add other flavoring and preservatives, so check the labels before you buy them.)
Vegetable oil for frying
Steamed or fresh greens to serve with
Rinse and dry fish well, and season with salt and pepper
Fill a shallow dish with breadcrumbs, and season this too.
Lightly toss and turn each chunk of fish in the Panko so that all sides are covered. Don't worry if they are not completely covered, these breadcrumbs are so light and flaky they will form a full crust anyway, without the use of egg to coat the fish thickly.
Meanwhile, heat 1/2 inch of vegetable oil in a cast iron skillet until very hot but not smoking.
Place fish nuggets in oil and let fry over medium high heat on each side for about 1 minute, turning so that each surface crisps up to a nice golden brown color. The nuggets should sizzle when they hit the pan. Do not cook more than 1 minute per side, and be careful not to burn them either, as they cook quickly when cut into pieces.
Remove fish from oil and let grease drain a moment on a paper towel before plating.
Serve immediately with fresh lemon wedges, greens of your choice and hot sauce (optional).