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Air-fryer fish fingers

Name: Air-fryer fish fingers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
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

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

30 min total 20 min prep 10 min cook 8 64 cal

Ingredients

8 serv.

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

Instructions

Tap a step to mark it done

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.
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.
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.
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.