Air fryer recipe · Starters
Crunchy Frozen Fish Fingers
Crisp, golden fish fingers with flaky centres and a shatter-crisp crumb - air-fried, not deep-fried.
- 16 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 160kcal
- 30.8 gprotein
- 3.0 gcarbs
- 1.9 gfat
- 0.2 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Frozen fish fingers8 pieces
- Oil spray1 tsp
- Lemon wedges2
- Tartare or garlic mayo3 tbsp
Method
Cook from frozen
Put the fish fingers in straight from the freezer to keep the fish moist and the crumb crisp. Thawing them first turns the coating soggy and can leave the fish soft and mushy inside rather than firm and flaky.
Quick oil mist
Spray a light layer of oil over both sides so the breadcrumbs crisp up into a deep, even gold. That thin coat of fat also stops the crumb from drying into dusty, chalky patches where it is not touching the basket.
Single layer only
Lay the fingers flat with space between each one so the hot air can reach every surface. Stacking or overlapping them leaves pale, soft sides and cooks the batch unevenly, so use two rounds if the basket is small.
Flip halfway
Turn each finger over midway through with tongs so both faces build an even, crisp crust. Handle them gently as you turn, because the coating cracks and the flaky fish inside can break if you are rough with them.
Air-fry until golden
Air-fry at 200°C for 12 min until the crumb is crisp and golden and the fish flakes easily with a fork inside. Serve them hot with lemon wedges and a creamy tartare or garlic mayo on the side.
