1/4 cup lemon olive oil (or mild olive oil with 1 tablespoon lemon juice)
2 teaspoons dill pickle juice
1 tablespoon minced dill pickle
1 tablespoon minced onion
In a mini food processor, or blender, place cooked bacon, Italian seasoning, and arrowroot. Blend until bacon looks like bread crumbs. Set aside in a bowl.
Preheat oven to 350 degrees F. Oil a large baking dish.
In another bowl, whisk eggs, water, and mustard until blended.
Cut cod into 1-inch sections.
Dredge fish in the wet ingredients. Coat with the bacon breading. You may have to pat it in as it won’t “coat” like a traditional breading.
Place fish nuggets in the baking dish. Cook for approximately 15 minutes or until the cod is cooked through.
If you would like to make the tartar sauce, break out your mini food processor.
Place the egg yolk, salt, and pickle juice in the processor. Blend. Sloooowly add the olive oil…1 teaspoon at a time…take your time on this one, otherwise, your mayo will break. When finished adding your olive oil, stir in the minced dill pickle and onion. It may taste a little under seasoned, but because your fish nuggets are coated in bacon, there is enough salt to go around.