Air-fryer fish fingers

Air-fryer fish fingers

Air-fryer fish fingers

By Samuel Goldsmith

Make the most of your air-fryer to make fish fingers. Served in a sandwich with lettuce and tartare sauce, you can’t beat a homemade fish finger sandwich

Prep: 20 mins

Cook: 8 mins – 10 mins

Easy

Easy

Serves: 8

Serves: 8

Nutrition: Per fish finger

kcal

64

fat

1g

saturates

0.2g

carbs

7g

sugars

0.2g

fibre

0.3g

protein

7g

salt

0.7g

Ingredients

250g white fish loin

1 egg, beaten

75g panko breadcrumbs

sliced white bread,butter, tartare sauce or tomato ketchup, and Little Gem lettuce, to serve

Method

Step 1

Heat the air-fryer to 180C. Cut the fish into 3-4cm-thick lengths (the size of a classic fish finger) – you should be able to make around 6-8. Tip the beaten egg onto a plate or into a shallow bowl. Tip the panko breadcrumbs onto another plate or into a shallow bowl and season well.

Step 2

Roll the fish pieces in the egg, gently shake off any excess, then coat in the panko breadcrumbs. Transfer the coated fish to a plate and continue with the remaining pieces.

Step 3

Transfer the fish fingers to the air-fryer basket, keeping them in a single layer, then cook for 8-10 mins until cooked through and golden.

Step 4

To make a sandwich, butter two slices of bread, then spread a thick layer of the tartare sauce or ketchup over one piece. Lay 3-4 fish fingers on top, followed by a few lettuce leaves, then top with the second slice of bread.

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