Air-fryer fish fingers with tartare sauce
6
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Forget frozen fish sticks because ours are a game changer.
Ingredients
Skinless white fish, raw
450 g, skinless, firm variety
Cornflour
¼ cup(s), (30g)
Egg(s)
1 medium
Polenta
½ cup(s), (85g)
Ground cayenne pepper
¼ tsp
Lemon(s)
1 medium, cut into wedges, to serve
Light whole egg mayonnaise
¼ cup(s), (75g)
99% fat-free, plain or natural yoghurt, unsweetened
¼ cup(s), (60g)
Pickled cucumber, drained
2½ tbs, chopped
Fresh dill
1½ tbs, chopped
Green shallot(s)
1 individual, finely chopped
Fresh lemon rind
¼ tsp, finely grated
Lemon juice
3 tsp
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 90°C. Line a baking tray with baking paper.
2
Cut fish into long (about 7cm) 2cm-thick 'fingers'. Place corn flour in a shallow bowl. Whisk egg and 1 tablespoon water in a shallow bowl. Combine polenta and cayenne pepper in a shallow bowl and season with salt.
3
Dip 1 piece of fish into cornflour and then egg mixture. Coat evenly in polenta mixture and place on prepared tray. Repeat with remaining fish. Lightly spray with oil.
4
Lightly spray a 7.5L air fryer basket with oil. Preheat air fryer to 200°C. Add half the fish fingers to basket. Air fry for 5 minutes, then turn fish over. Air fry for a further 3 minutes, or until golden brown. Transfer fish to wire rack and keep warm in oven. Repeat with remaining fish fingers.
5
Meanwhile, to make tartare sauce, combine all tartare sauce ingredients in serving bowl until well combined. Serve fish fingers with lemon wedges and tartare sauce.
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