Air Fryer Fish Fingers
Air fryer fish fingers have a crunchy golden crumb and soft, flaky fish inside, with only a light spray of oil instead of a pan of fat. A firm white fish such as cod, haddock or pollock is cut into strips, coated in flour, egg and breadcrumbs, then cooked at 200°C for 10 minutes a batch. The whole job takes about 40 minutes and serves four with chips, peas and tartare sauce.
- Total
- 38 min
- Prep
- 15 min
- Cook
- 23 min
- Serves
- 4
- Per serving
- 285kcal
Getting the texture of air fryer fish fingers right
A crisp crumb needs three things: dry fish, a firm press of breadcrumbs and a light film of oil on top. The air fryer moves hot air around the fingers rather than frying them, so any crumb that is left dry stays pale.
Cod, haddock and pollock are the usual choices. If you want extra crunch, swap the breadcrumbs for panko, and cornflour can stand in for the plain flour. A 5 litre basket holds 8 fingers in a single layer, which is why the recipe is cooked in two batches.
Making air fryer fish fingers
Tap a time to start a timer.
- Cut the fish Pat the fillets dry with kitchen paper. Cut them into 16 fingers, each about 2cm wide and 8cm long, and season them with the salt and pepper.
- Set up the coating Put the flour in one shallow bowl, the beaten eggs in a second and the breadcrumbs in a third. Set the air fryer to 200°C and let it heat for while you coat the fish.
- Coat the fingers Dip each finger in the flour and shake off the excess, then in the egg, and finally press it firmly into the breadcrumbs on all sides. Lay the coated fingers on a plate.
- Cook the first batch Spray the basket lightly with oil. Put 8 fingers in a single layer with space between them, spray the tops until no dry crumbs show, and cook for , turning them over after .
- Check and repeat The crumb should be deep golden and the fish opaque and flaky inside. Keep the first batch warm on a plate, then cook the second batch in exactly the same way.
Serving and the oven alternative
Serve with chips, peas and a spoonful of tartare sauce, plus a lemon wedge. If you would rather use the oven, homemade fish fingers work the same way: spread them on a lined baking tray and cook at 200°C (180°C fan), gas 6 for 18–20 minutes, turning once halfway.
Keep the first batch warm in a low oven at 110°C (90°C fan), gas ¼ while the second one cooks. Any leftover white fish also makes good air fryer fish cakes.
Common problems and fixes for Air Fryer Fish Fingers
- The crumb falls off the fish.
- The fish was damp or the crumbs were not pressed on. Pat the fillets dry before cutting, press each finger firmly into the breadcrumbs, and turn them with tongs rather than fingers.
- There are pale, floury patches on the crumb.
- Dry crumbs do not brown in the air fryer. Spray the tops of the fingers until the crumb looks lightly damp all over.
- The fish inside is dry.
- Fingers cut thinner than 1.5cm or left in for extra minutes overcook quickly. Keep them about 2cm wide and look at one at 8 minutes.
Frequently asked questions about Air Fryer Fish Fingers
How long do air fryer fish fingers take?
Home-made fingers take 10 minutes at 200°C, turned halfway. Shop-bought frozen fish fingers usually need 8–10 minutes at the same temperature, but follow the packet.
Which fish is best for fish fingers?
Cod, haddock and pollock are all good because they are firm and mild and hold together when cut. Hake works well too.
Do I need to defrost frozen fish first?
Yes. Thaw the fillets overnight in the fridge, then pat them very dry, because wet fish makes the coating slide off.
Can you freeze the fish fingers?
Yes, freeze them uncooked. Lay the coated fingers on a tray until solid, then bag them for up to 3 months and cook from frozen at 200°C for 12–14 minutes, until golden and steaming hot in the middle.
How did you like the recipe?
4.7 / 5 · 6 ratings
