Crispy Fish Sticks (Print Version)
# Ingredients:
01 -
Non-stick spray.
02 -
1 pound of cod, sliced into pieces roughly 3 inches long.
03 -
1/2 cup of cornstarch.
04 -
1/2 teaspoon of ground pepper.
05 -
A pinch of salt, plus some extra if needed for taste.
06 -
Two large eggs.
07 -
One cup of crispy panko breadcrumbs.
08 -
A teaspoon of paprika powder.
09 -
Half a cup of mayonnaise.
10 -
One tablespoon of freshly squeezed lemon juice.
11 -
A quarter cup of finely chopped pickles.
12 -
Two tablespoons of capers.
13 -
1/8 teaspoon of salt.
14 -
Chopped parsley or dill, if you'd like.
# Instructions:
01 -
Spray the air fryer basket lightly to stop sticking.
02 -
In one container, mix cornstarch with salt and pepper. Whisk eggs in a separate bowl. In a third container, combine panko breadcrumbs and paprika.
03 -
First, roll cod in the cornstarch mix. Then dip it in the beaten eggs and coat well with the panko mixture.
04 -
Lay the coated pieces of fish in the air fryer. Lightly spray the tops with oil. Cook at 375°F for 6 minutes, flip them, and cook again for 4-6 minutes until nicely browned.
05 -
Combine mayo with lemon juice, capers, pickles, and a pinch of salt in a bowl.
06 -
Top the fish with fresh parsley or dill if you'd like. Serve warm alongside the tartar sauce and lemon slices.
# Notes:
01 -
To keep finished fish sticks hot, put them in a 250°F oven while frying the rest.
02 -
Leftovers last a few days in the fridge. Warm them in an air fryer at 350°F for about three minutes.