Ingredients
- 500 g (1 lb) cod, haddock, or pollock, cut into finger-sized strips
- ½ cup (60 g) all-purpose flour
- 2 large eggs, beaten
- 1½ cups (90 g) panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking oil spray
Instructions
- Preheat your air fryer to 200°C (400°F) for 3–5 minutes.
- Pat the fish dry with paper towels.
- Mix the flour with the paprika, garlic powder, onion powder, salt, and pepper.
- Coat each fish strip in the seasoned flour, then dip into the beaten eggs, and finally coat well with the panko breadcrumbs.
- Lightly spray both sides of the fish fingers with cooking oil.
- Arrange them in a single layer in the air fryer basket, leaving space between each piece.
- Air fry for 8–10 minutes, flipping halfway through cooking, until golden brown and the fish flakes easily with a fork.
- Serve immediately with your favorite dipping sauce.
Frozen Fish Fingers
- No need to thaw.
- Air fry at 200°C (400°F) for 8–12 minutes, turning halfway through, until hot and crispy.
Serving Suggestions
- French fries or potato wedges
- Mushy peas or steamed peas
- Coleslaw
- Tartar sauce
- Ketchup or garlic aioli
- Lemon wedges
Tips
- Panko breadcrumbs make the coating extra crispy.
- Avoid overcrowding the air fryer basket for even cooking.
- The fish is fully cooked when it reaches an internal temperature of 63°C (145°F).
- For extra crunch, give the fish fingers a light spray of oil before cooking.