Air fryer recipe · Mains
Fish Orly
Lemon and garlic fish fingers in a crisp crumb coat.
- 30 minTotal time
- 190°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 125kcal
- 15.5 gprotein
- 10.4 gcarbs
- 1.9 gfat
- 0.6 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- fish400 g fillets
- garlic4 cloves
- lemon1
- coriander2 tbsp
- egg1
- breadcrumbs1 cup
Method
Cut the fish
Cut the fish into thick fingers and pat them thoroughly dry with a paper towel. Removing the surface moisture helps the coating stick and lets the outside crisp instead of steaming in its own water.
Marinate
Rub the fingers with crushed garlic, lemon juice, chopped coriander and salt. Rest for 10 minutes so the flavours soak in, and the lemon also firms the flesh slightly so it holds together when coated.
Coat
Dip each finger in beaten egg, then roll it in breadcrumbs to coat all over. The egg acts as glue for the crumbs, building an even shell that crisps up golden with no bare spots left showing.
Spray
Mist all sides with a little oil and space the fingers apart in the basket. The oil helps the crumbs brown into a deep gold, and the gaps let hot air crisp every side instead of leaving pale patches.
Air fry
Air fry at 190°C for 11 min, turning once, until golden and crisp. The fish is done when it turns opaque and flakes easily with a fork, so check the centre of a thick finger before serving.
