Air Fryer Fish Sticks
Crispy air-fried fish sticks coated in seasoned flour and breadcrumbs. Serve hot with tartar sauce and lemon wedges.
Servings: 2 servings
Ingredients
Ingredients
- ?1 pound 450 gramsfish fillets*patted dry and salted*
- ?1/2 cupall-purpose flour
- ?1 teaspoonsaltdivided
- ?1/2 teaspoonground black pepperdivided
- ?2 eggs
- ?1 cup 50 gramsdried breadcrumbsIf following Gluten free diet, use gluten free breadcrumbs.
- ?tartar sauce
- ?lemon wedges
Instructions
Instructions
- If using frozen fish fillets, thaw completely. Pat the fillets dry with paper towels; the ingredient list indicates the fillets are patted dry and salted already.
- Cut the fillets into even stick-sized pieces.
- In a shallow bowl, combine 1/2 cup all-purpose flour with 1/2 teaspoon of the salt and 1/4 teaspoon of the ground black pepper.
- In a second shallow bowl, beat the 2 eggs until blended.
- In a third shallow bowl, combine 1 cup dried breadcrumbs with the remaining 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
- Working one piece at a time, dredge a fish stick in the seasoned flour, shaking off excess; dip it into the beaten eggs; then press it into the seasoned breadcrumbs to coat. Repeat until all pieces are coated.
- Preheat the air fryer to 400°F (200°C). Arrange the coated fish sticks in a single layer in the air fryer basket without overlapping; cook in batches if needed.
- Air fry at 400°F (200°C) for 10 minutes. Flip each fish stick and cook an additional 5 minutes, or until the coating is golden and the fish is opaque and flakes easily.
- Remove fish sticks from the air fryer and serve immediately with tartar sauce and lemon wedges.
Equipment
- Air Fryer
Notes
Any fish works here except for lean fish such as tuna and swordfish as they tend to dry out.Use cod, catfish, pollock, basa, halibut, haddock, hake, ling, or any whitefish.
If using frozen fish, always thaw completely.
It’s very important topat dry the fish and salt it before cookingwith it, and let it sit for at least 20-30 minutes (up to 1 hour). This will help to extract the moisture from the fish and make it firmer for crispy fish sticks. It’s also your chance to season the fish before breading.
You can eitheruse large panko breadcrumbs or regular fine breadcrumbs, they all work.
Serve with tartar sauce, or mayo, ketchup, and/or mustard.
The fish sticks are suitable for freezing. If you decide to freeze them, then freeze them raw immediately. Cook from frozen for 15-18 minutes at 400°F (200°C).
If using frozen fish, always thaw completely.
It’s very important topat dry the fish and salt it before cookingwith it, and let it sit for at least 20-30 minutes (up to 1 hour). This will help to extract the moisture from the fish and make it firmer for crispy fish sticks. It’s also your chance to season the fish before breading.
You can eitheruse large panko breadcrumbs or regular fine breadcrumbs, they all work.
Serve with tartar sauce, or mayo, ketchup, and/or mustard.
The fish sticks are suitable for freezing. If you decide to freeze them, then freeze them raw immediately. Cook from frozen for 15-18 minutes at 400°F (200°C).