Air fryer recipe · Starters
Crispy Fish Fingers
Crunchy breadcrumb batons hiding soft, flaky fish for a fuss-free family snack.
- 35 minTotal time
- 195°CAir fryer
- 5Serves
- Non-vegetarianDiet
Nutrition per serving
- 155kcal
- 16.7 gprotein
- 16.2 gcarbs
- 2.2 gfat
- 0.9 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Firm white fish fillets350 g
- Panko breadcrumbs1 cup
- Cornflour3 tbsp
- Egg1
- Black pepper & saltto taste
- Garlic powder1 tsp
Method
Cut neat batons
Slice the fillets into finger-length strips of even thickness so they cook at the same rate. Dry them well, then season with salt, pepper and garlic powder all over.
Set up the coating line
Arrange three shallow bowls: cornflour, beaten egg, and panko. This three-stage assembly is what builds the signature crunchy armour.
Dredge in sequence
Roll each strip in cornflour, dip in egg, then press firmly into panko so the crumbs embed rather than just rest on top. Set the coated fingers aside on a tray.
Chill and mist
Refrigerate the breaded fingers for 10 minutes to help the coating set and stay put during cooking. Spray them lightly with oil on all sides for an even toast.
Air-fry until golden
Lay the fingers in a single layer and air-fry at 195C for 12 minutes, turning once halfway for uniform browning. They are ready when the crust is deep gold and crisp to the tap. The fish is done when it turns opaque and flakes easily with a fork.
