Baked Fish Taiyaki with Nutella Filling Recipe

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Warm & Familiar Baked Fish Taiyaki with Nutella Filling Recipe

There’s something undeniably inviting about baking taiyaki right in your own kitchen. The aroma of batter warming gently in the pan, the crisp-edged, golden fish shapes emerging one by one—it’s like a small moment of joy you get to savor with every bite. When I first tried this Baked Fish Taiyaki with Nutella Filling Recipe, I was instantly hooked. The way the creamy Nutella melts inside delicate, buttery batter makes every mouthful feel like a little celebration. If you’ve ever shied away from taiyaki thinking it’s tricky or fussy, this version is a game changer. It’s baked, not deep-fried, so you get a lighter texture but all the authentic charm. You’ll notice the subtle vanilla hints in the batter blend with the rich chocolate filling beautifully—perfect for breakfast, an afternoon snack, or even dessert. Let’s chat through making these adorable, warm delights together. Before you know it, you’ll have a tray of these crispy, Nutella-stuffed fish cooling on the rack—ready for sharing or keeping all to yourself. Trust me, the first bite’s the best kind of comfort.

Ingredient Breakdown

• Cake flour (150g): Gives a light, tender crumb—feel free to substitute all-purpose flour with a touch less for a slightly denser bite.
• Granulated sugar (50g): Balances the batter’s mild sweetness without overpowering the Nutella filling.
• Baking powder & baking soda (each 1 tsp): Perfect duo for a gentle rise and a crisp, airy shell.
• Salt (¼ tsp): Enhances flavor depth and cuts through the sweetness nicely.
• Large egg: Binds ingredients with richness that keeps the batter cohesive.
• Whole milk (¾ cup): Adds moisture and richness—dairy alternatives like oat or almond milk work fine here.
• Vegetable oil (1 tbsp): Keeps the taiyaki tender and prevents sticking.
• Vanilla extract (½ tsp): Brings warmth and aromatic complexity that pairs beautifully with chocolate.
• Nutella filling (or alternate fillings): The star inside—feel free to swap with red bean paste, custard, or fruit preserves for variety.

Before You Start

A little prep goes a long way here. I always recommend sifting your dry ingredients for even texture—this makes the batter lighter, so those baked fish shapes stay soft inside without being gummy. Also, let your batter rest in the fridge for an hour—it helps hydrate the flour and lets all those lovely flavors mingle. A well-prepped space, with your filling nearby and your taiyaki pan warmed up at medium-low heat, makes the process smooth and enjoyable.

How to Make Baked Fish Taiyaki with Nutella Filling Recipe

1. Sift all the dry ingredients—cake flour, sugar, baking powder, baking soda, and salt—into a large bowl. This step is key for an even, velvety batter texture that bakes with a crisp exterior and soft center.
2. In a separate bowl, whisk the egg, milk, vegetable oil, and vanilla extract until smooth and slightly frothy. This liquid mix adds moisture and a subtle richness that perfectly complements the filling.
3. Gradually pour the wet ingredients into the dry, whisking gently until just combined. A few small lumps here are totally fine—they’ll melt away in the oven and keep your batter tender.
4. Cover the batter and refrigerate for 1 hour. This resting time lets the flour absorb liquid evenly, resulting in consistent cooking and a beautifully textured shell.
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Cook Like a Pro
Make sure your taiyaki pan is preheated evenly over medium-low heat. Light oiling prevents sticking but avoid excess—wiping the pan lightly keeps edges crisp and not greasy. When pouring batter, leaving the tail empty creates space for filling without overflow.
5. Preheat your taiyaki pan, then lightly oil both sides and wipe away any excess oil with a paper towel. This step keeps the batter crisp and prevents any burnt spots on your fish shapes.
6. Pour batter into each mold until about 60% full, carefully leaving the tail section empty to prevent overflow later. Add 1 tablespoon of Nutella filling (or your preferred choice) right into the center. Then, gently cover the filling with more batter to seal it in.
7. Close the mold and flip it over, holding it for 2–3 minutes per side. You’ll see the batter’s edges turn a warm golden brown, with a satisfyingly crisp exterior. Flip carefully—the even cooking keeps the fish shape well-defined and ensures the filling stays molten inside.
8. Remove your taiyaki from the pan and serve warm. The filling will be beautifully gooey, contrasting with the crisp-edged batter. I love enjoying these fresh right off the pan, but they’re also wonderful cooled.

Flavor Variations for Baked Fish Taiyaki with Nutella Filling Recipe

• Classic Red Bean Paste: For those who love tradition, swap Nutella for sweet anko for an authentic Japanese touch.
• Vanilla Custard: Silky and smooth, custard inside the baked taiyaki feels luxuriously creamy against the golden shell.
• Cream Cheese & Jam: Try a tangy cream cheese paired with seasonal fruit jam—berry preserves are my favorite.
• Chocolate Chips & Banana: Bit of chopped banana with chocolate chips adds a natural sweetness and texture contrast inside.
• Matcha & White Chocolate: Blend matcha powder into your batter and fill with white chocolate chips for a sophisticated twist.
• Savory Spin: Experiment with fillings like seasoned sweet potato or cheese for a totally different but delicious vibe.

Storage, Freezer & Reheat Tips

• Room temperature: Store in an airtight container for up to 1 day—best eaten fresh for crispness.
• Refrigerate: Keep in the fridge for 2-3 days; expect the shell to soften slightly but filling stays tasty.
• Freeze: Wrap individually in plastic wrap and freeze for up to 1 month. Thaw in fridge overnight before reheating.
• Reheating: Toast in a dry pan over low heat or warm in an oven at 325°F (160°C) for 5–7 minutes to revive crisp edges and melty center.

Baked Fish Taiyaki with Nutella Filling Recipe FAQs

• Can I make the batter ahead? Yes! Refrigerate up to 24 hours—just give it a gentle whisk before using, as it may thicken.
• What if I don’t have a taiyaki pan? A similar fish-shaped waffle or molded pan works, or use a nonstick muffin tin for a fun twist.
• How do I prevent the filling from leaking? Make sure to seal the filling completely with batter and don’t overfill your molds.
• Can I use dairy-free milk? Absolutely—oat, almond, or soy milk works well and keeps these vegan-friendly if swapping the egg too.
• Is Nutella the only filling option? Not at all! This Baked Fish Taiyaki with Nutella Filling Recipe is super versatile—get creative with sweet or savory bites.

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