Photo of Cornmeal-Crusted Fish Fingers by WW

Cornmeal-Crusted Fish Fingers

Points® value
Total Time
32 min
16 min
16 min
Forget frozen fish sticks because ours are a game changer. We like to use tilapia, a mild-flavored, firm textured fish you can find anywhere.


Cooking spray

3 spray(s)

Uncooked farm raised tilapia

1 pound(s), or catfish fillets


¼ cup(s), or all-purpose flour


1 pound(s)

Yellow cornmeal

½ cup(s)

Kosher salt

¾ tsp(s)

Cayenne pepper

¼ tsp(s)

Black pepper

¼ tsp(s)

Light mayonnaise

¼ cup(s), (low-fat)

Plain fat free yogurt

¼ cup(s)

Sweet pickle relish

3 tbsp(s), drained

Fresh dill

2 tbsp(s), chopped fresh


1 tbsp(s), minced

Lemon zest

¼ tbsp(s), grated

Fresh lemon juice

1 tbsp(s)


  1. Preheat oven to 200°F. Line small rimmed baking sheet with parchment paper.
  2. Cut fish fillets lengthwise into 3/4-inch-wide strips, then cut crosswise into 3-inch lengths (you should have about 20 fingers). Spread cornstarch on sheet of wax paper. Beat egg in small bowl. Mix together cornmeal, salt, and cayenne on separate sheet of wax paper.
  3. Dredge fish fingers in cornstarch, tapping off excess, then dip into egg, allowing excess to drip off. Coat fish with cornmeal mixture, pressing lightly so it adheres; arrange on prepared baking sheet. LIghtly spray with nonstick spray.
  4. Depending on air fryer settings, preheat 6- to 8-quart air fryer to 390°F or 400°F for 3 minutes. Spray fryer basket with nonstick spray and add 10 fish fingers to basket. Air fry 5 minutes. Turn fish over. Air fry until golden brown and firm to touch, about 3 minutes longer. Transfer fish to wire rack and keep warm in oven. Air fry remaining 10 fish fingers.
  5. Meanwhile, to make tartar sauce, combine all tartar sauce ingredients in serving bowl until mixed well. Thin with water, if needed. (Makes about 3/4 cup.) Serve with fish fingers.
  6. Per serving: 5 fish fingers and 3 tablespoons tartar sauce.