Scrumptious Wahoo nuggets are a hit with my kids. However, at first they thought it was chicken. This long grey fish has dense meat just like cooked chicken breast. However, the flesh turns into large circular flakes once cooked. This is a deep sea fish that is often caught by fishermen off the coast of Bermuda.
The meat of the fish is white and has a mild sweet taste. In Hawaii this fish is called the Ono fish. Other places refer to this fish as Tiger fish or Kingfish. Wahoo fish are only found in the tropical waters like Hawaii and subtropical waters like Bermuda.
There are several ways you can purchase this fish. My favorite way is via a fisherman who just caught the fish. Fresh fish is always the better fish for scrumptious Wahoo or Ono nuggets. But you can’ t always find that fisherman. As a result, it is more likely that I end up purchasing some from a meat or grocery store.
Ideally you want a fish that has been gutted and cleaned being its much easier to work with in the kitchen. You can purchase the fish whole, gutted with the head and tail removed or as fillets. Ono fish is best cooked by baking, poaching, broiling, saute, deep-fried, smoked or grilled.
Ingredients for Scrumptious Wahoo Nuggets
- 2 lbs. of Wahoo or Ono fillets
- 1 cup of flour
- 1 small Bermuda onion (finely chopped)
- 2 lemons (squeezed for juice)
- 1 tsp salt, black pepper, curry, thyme, paprika, seasoned salt
- 2 eggs
- Tabasco sauce
- 1 tbsp. of avocado oil
- vegetable oil for deep frying
You will also need a large ziplock bag (freezer or gallon size), tongs, two glass bowls and paper towel to remove excess grease.
- In a large glass bowl squeeze the juice of two lemons, add a few dashes of Tabasco sauce, tablespoon of avocado oil, a bit of salt, pepper to taste. Mix together.
- Cut the Wahoo or Ono fillets into bite sized chunks and add to the bowl of marinade. Mix thoroughly with the lemon marinade. Cover with plastic wrap and place in refrigerator for about 45 mins.
- Remove the marinade from the refrigerator. Add your frying oil to the pot (about halfway) and turn on so the oil is hot when you are ready to use it.
- In the large zip lock bag add the flour, seasoned salt, black pepper, curry, thyme and paprika. Seal the bag and shake the dry ingredients together.
- In a small bowl crack and mix the eggs together.
- Place chunks of fish, a few at a time, into the egg mixture. Then remove the chunks and add to flour mixture. Seal and shake the bag. Remove the fish from bag and drop into the hot oil for about 8 mins.
- Remove fish with the tongs when golden brown and set on paper towel to remove excess oil from the scrumptious wahoo nuggets.
- Serve alongside of fries, crispy Bermuda zucchini bites and coleslaw with either sweet chilli or tartar dipping sauce.
The best thing about cooking Wahoo is that it doesn’t take long to cook. The worst thing about this fish is it is very easy to dry out when cooking. To avoid this don’t allow the fish to cook longer than needed. Take advantage of the dipping sauces as they will help counteract any dryness found in your scrumptious wahoo nuggets.
Have you tried this recipe? Let us know how it turned out by leaving a comment below.