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Air-fryer fish fingers with tartare sauce

Air-fryer fish fingers with tartare sauce

Total Time
35 min
20 min
15 min
Forget frozen fish sticks because ours are a game changer.


Skinless white fish, raw

450 g, skinless, firm variety


¼ cup(s), (30g)


1 medium


½ cup(s), (85g)

Ground cayenne pepper

¼ tsp


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)


  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.