Description
Crispy and flavorful Air Fryer Fish Sticks made from fresh cod or salmon fillets, coated with seasoned panko breadcrumbs and cooked to golden perfection. These homemade fish sticks are quick to prepare, healthier than traditional fried versions, and served with a tangy homemade tartar sauce and lemon wedges for a delicious meal.
Ingredients
Scale
Fish Sticks
- 1½ pounds cod or salmon fillets (4 fillets about 5 to 8 ounces each and 1-inch thick)
- 1 teaspoon salt (divided)
- ½ teaspoon freshly ground black pepper (plus additional, to taste)
- ½ cup all purpose flour
- 3 eggs
- 1½ cups panko bread crumbs
- 1 tablespoon Old Bay Seasoning
- 2 teaspoons dried parsley
- ½ teaspoon garlic powder
- Propellant-free nonstick cooking spray (like Chosen Avocado Oil Spray)
For Serving
- Homemade tartar sauce
- Lemon wedges
Instructions
- Prepare the Fish: Pat the fillets dry with paper towels to remove excess moisture. Cut them lengthwise into 1- x 4-inch strips. Season the fish with ½ teaspoon salt and a little freshly ground black pepper to taste.
- Set Up Breading Stations: In a shallow dish, mix together the flour, remaining ½ teaspoon salt, and ½ teaspoon pepper. In a second dish, beat the eggs. In a third dish, combine the panko, Old Bay Seasoning, dried parsley, and garlic powder.
- Preheat Air Fryer: Preheat your air fryer to 400 degrees F for 5 minutes to ensure even cooking and crispiness.
- Bread the Fish Sticks: Using the dry hand-wet hand method, first coat each fish strip in the seasoned flour, then dip into the beaten eggs, and finally coat thoroughly with the seasoned panko mixture.
- Prepare for Air Frying: Lightly spritz the air fryer basket with nonstick cooking spray. Spray the tops of the breaded fish sticks with additional cooking spray, then place them in the preheated air fryer basket without overcrowding.
- Cook the Fish Sticks: Air fry at 400 degrees F for 8 minutes, flipping the fish sticks halfway through to ensure even browning. The fish sticks should be crisp, golden brown, and reach an internal temperature of at least 145 degrees F. If needed, increase cooking time slightly.
- Keep Warm: While cooking any remaining batches, keep the cooked fish sticks warm by placing them on a baking sheet and transferring them to a 200 degree F oven.
- Serve: Serve the crispy fish sticks hot with homemade tartar sauce and lemon wedges on the side.
- Alternate Conventional Oven Method: Preheat the oven to 425 degrees F and generously spray a rimmed baking sheet with nonstick cooking spray. Place breaded fish sticks on the sheet and spray their tops. Bake for 10 minutes, then flip the fish sticks with tongs, spray again, and bake an additional 4 to 6 minutes until golden, crisp, and cooked through.
Notes
- Use fresh, thick fillets of cod or salmon for best results; cutting fillets into uniform strips ensures even cooking.
- The dry hand-wet hand breading method helps the breading stick better: use one hand for dry ingredients and the other for wet to avoid clumps.
- The internal temperature should reach at least 145 degrees F for safe consumption.
- To keep fish sticks crispy, avoid stacking when storing warm batches; use a single layer on a baking sheet.
- If you don’t have an air fryer, the conventional oven method yields excellent results.
