Air Fryer Fish Sticks (From Scratch)
These homemade Air Fryer Fish Sticks (or Fish Fingers) are exceptionally crispy, delightfully flavorful, and remarkably simple to prepare from scratch.
Ingredients
- 600 g white fish (cod, haddock, or tilapia)
- ¼ cup plain white flour / all-purpose flour
- 1 large egg
- 1 cup breadcrumb
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- ½ tbsp vegetable oil or sunflower oil
Instructions
- If you're using frozen fish, make sure to thaw it completely before starting. Then, pat the fish fillets dry with paper towels.
- Next, slice the fillets lengthwise into strips approximately 4cm x 9cm (1 ½" x 4"). For example, if you're using cod fillets, you can divide each one into 4 strips, resulting in a total of 16 strips.
- Season the flour with salt and pepper, and spread it out on a shallow dish. In a separate bowl, whisk the eggs, and place them next to the dish with flour.
- Take another shallow dish and put the breadcrumbs in it, setting it beside the bowl with eggs.
- Now, dunk each fish piece into the flour mixture, shaking off any excess flour.
- Then, dip the flour-coated fish into the whisked eggs, followed by covering them with the breadcrumbs. Ensure each piece of fish is fully coated at each step. You might need to wash your hands once or twice during this process.
- Once the fish sticks are thoroughly coated, drizzle or spray a little oil on them.
- Place the fish fingers in the Air Fryer basket in a single layer, without overlapping them.
- Cook them at 200 °C (400 °F) for 10 minutes, flip them, and then cook at 240 °C (480 °F) for another 5 minutes.
Notes
- Cook the fish sticks in a single layer, ensuring they don't overlap. If needed, cook them in batches. To keep the first batch warm while cooking the rest, place them on a baking sheet and transfer to a preheated 100°C (200°F) oven.
- Cooking times may vary depending on your air fryer and desired crispiness, so adjust accordingly.
- Cut the fish fingers into similar sizes for even cooking.
- The leftovers would keep for up to 2 days when refrigerated. If using fresh fish fillets, you can freeze the leftovers for up to two months.