Say goodbye to greasy fast food and hello to our delicious and healthy fish fingers, made with fresh fish and air-fried to crispy perfection.
Takeaways aren't off the table after surgery, they just work better when you can make the version that sits well, which is the whole idea behind our fast food makeover. The air-fryer chicken katsu is the other crumbed favourite around here, and the Greek meatballs are the one to make when you're feeding the whole table.
Here's what you'll need
For the fish:
- 450g white fish fillets, skinless, cut into fingers
- 1 tbsp. olive oil
- 1 cup panko breadcrumbs
- ½ tsp. paprika
- ¼ tsp. chilli powder
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- salt & pepper
For the tartar sauce:
- ½ cup mayonnaise
- 3 small pickles, diced
- ½ shallot, diced
- 2 tsp. capers, drained
- ½ lemon, juiced
- ½ tsp. dijon mustard
- salt & pepper
Here's how to make it
Drizzle the fish with olive oil.
In a bowl, mix the breadcrumbs with the paprika, chilli powder, garlic powder and onion powder. Season with salt and pepper.
Heat the air fryer to 200°C and coat each fish fillet in breadcrumbs, then transfer to the air fryer basket. Cook for 12 to 15 minutes. After the first 8 to 10 minutes, open the air fryer and turn the fish fillets, then continue cooking.
In the meantime, make the tartar sauce. In a bowl, combine the mayonnaise, pickles, shallot, capers, lemon juice and dijon mustard, and season with salt and pepper.
Serve the fish fingers with a side of tartar sauce.
Nutrition per serving
| Prep | Cook | Kcal | Fats(g) | Carbs(g) | Protein(g) | Fibre(g) |
| 10 mins | 15 mins | 364 | 25 | 10 | 14 | 1 |