Air Fryer Fish Fingers

⏱ 34 min · 🍽️ 4 Servings · 🧂 7 Ingredients

Ingredients

  • 600 g pollock fillet (or cod fillet)
  • 1 piece lemon (juice)
  • 1 tsp salt
  • 50 g plain flour
  • 2 piece eggs (medium)
  • 120 g breadcrumbs
  • 2 tbsp rapeseed oil

Instructions

  1. Pat the pollock fillet dry, drizzle it with the lemon juice and season it with the salt. The juice firms the flesh slightly and takes the earthy note off it.
  2. Cut the fillet into fingers about two centimetres wide, which gives roughly sixteen pieces, and put them on a flat plate in the freezer. Part-frozen fish keeps its shape while being breaded, whereas soft fillet falls apart under your fingers.
  3. Put the plain flour, the beaten eggs and the breadcrumbs into three shallow bowls. Turn the fingers first in the flour, then in the egg and finally in the breadcrumbs, pressing the coating on lightly all over.
  4. Brush the breaded fingers thinly all over with the rapeseed oil. Without this film of oil the coating stays floury and pale in the hot airflow, because air alone does not brown it.
  5. Preheat the air fryer to 200 °C. A preheated machine browns the coating immediately instead of slowly drying the fish out.
  6. Lay the fingers in the basket in a single layer with space between them and do not stack anything; with a larger quantity, work in two batches. Baking paper is not needed here — if you do use some, cut it to the size of the basket and let the food weigh it down, otherwise it flies into the fan.
  7. Turn the fingers carefully with a spatula and cook them for another four to five minutes, until the coating is golden brown and the fish has reached 62 to 65 °C in the core. At this temperature the fish is just firm and separates into flakes.
  8. Take the fish fingers out of the basket and serve them at once, as in the closed machine the coating draws moisture and goes soft.
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Air Fryer Fish Fingers – Recipe and image AI-created, editorially reviewed
📖 Culinse

🤖 Recipe and image AI-created, editorially reviewed · About our AI transparency

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Air Fryer Fish Fingers

A German everyday recipe for the whole country: home-breaded fish fingers of pollock fillet turn out as crisp as deep-fried in the air fryer, without a bath of fat and without the frying oil that has to be disposed of afterwards. The breadcrumb coating browns golden yellow while the fish underneath stays white and juicy. The trick is the short spell in the freezer, as only well-chilled fingers hold together while being breaded.

⏱

Cook time

34 min

🍽️

Servings

4

🧂

Ingredients

7

View Original ↗

Nutrition

per serving

360 kcal

Calories

35 g

Protein

10 g

Fat

31 g

Carbs

Ingredients

For 4 servings

Estimated cost~€1.35 · ~€0.35/serving
  • 🛒

Instructions

  1. 1

    Pat the pollock fillet dry, drizzle it with the lemon juice and season it with the salt. The juice firms the flesh slightly and takes the earthy note off it.

  2. 2

    Cut the fillet into fingers about two centimetres wide, which gives roughly sixteen pieces, and put them on a flat plate in the freezer. Part-frozen fish keeps its shape while being breaded, whereas soft fillet falls apart under your fingers.

  3. 3

    Put the plain flour, the beaten eggs and the breadcrumbs into three shallow bowls. Turn the fingers first in the flour, then in the egg and finally in the breadcrumbs, pressing the coating on lightly all over.

  4. 4

    Brush the breaded fingers thinly all over with the rapeseed oil. Without this film of oil the coating stays floury and pale in the hot airflow, because air alone does not brown it.

  5. 5

    Preheat the air fryer to 200 °C. A preheated machine browns the coating immediately instead of slowly drying the fish out.

  6. 6

    Lay the fingers in the basket in a single layer with space between them and do not stack anything; with a larger quantity, work in two batches. Baking paper is not needed here — if you do use some, cut it to the size of the basket and let the food weigh it down, otherwise it flies into the fan.

  7. 7

    Turn the fingers carefully with a spatula and cook them for another four to five minutes, until the coating is golden brown and the fish has reached 62 to 65 °C in the core. At this temperature the fish is just firm and separates into flakes.

  8. 8

    Take the fish fingers out of the basket and serve them at once, as in the closed machine the coating draws moisture and goes soft.

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