Healthy fish fingers with easy tartar sauce - a favourite with children and adults everywhere easily made in an airfryer | Supergolden Bakes
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5 from 1 vote

Grown up fish fingers with easy tartar sauce

Make these grown up fish fingers in an airfryer for a healthier option. Serve with easy tartar sauce.
Prep Time10 mins
Cook Time16 mins
Total Time26 mins
Course: Fish fingers
Author: Lucy Parissi | Supergolden Bakes

Ingredients

  • <b>For the tartar sauce</b>
  • 4 heaped tbsp mayonnaise
  • 1 tbsp dill pickles
  • 1 tbsp capers
  • 1 tbsp lemon juice
  • 1 tsp fresh dill finely chopped (optional)
  • <br>
  • <b>For the fish fingers</b>
  • 1 egg lightly beaten
  • 100 g | 3.5oz plain flour
  • 100 g | 3.5oz Panko breadcrumbs
  • 400 g | 14oz skinless firm white fish sliced into strips
  • Salt and pepper
  • pinch chilli powder or seasoning of your choice
  • rapeseed oil

Instructions

  • Make the tartar sauce. Put all the ingredients in a food processor and blitz for a few seconds until combined. Alternatively finely chop the pickles, capers and dill and mix with the mayonnaise and lemon juice.
  • Put the egg, flour and Panko on three separate plates.
  • Add salt, pepper and seasoning of your choice to the breadcrumbs.
  • Coat each fish strip with the flour, then dip into the egg and finally thoroughly coat with the Panko.
  • Fill the measuring cup to level 4 with rapeseed oil and add to the Multifry bowl (first remove the paddle which is not needed in this recipe).
  • Arrange the fish on the bowl making sure they are not overlapping.
  • Set the timer to 8 minutes. Set the thermostat to position 4, press the bottom heating element button and turn the Multifry on.
  • When the timer beeps, open the cover and carefully flip each strip over using tongs. Start the timer again and cook for a further 8 minutes or until the fish fingers are golden.
  • Serve with the tartar sauce and quartered lemons on the side.

Notes

Frying method
In the absence of a Multifry you can fry these – you will need enough rapeseed oil to fill a deep-fat fryer or a deep-sided frying pan.
Fill large frying pan (or deep fat fryer) 3/4 of the way with canola oil and heat to 190C (375F). Fry the fish fingers for a couple of minutes until golden. You will need to do this in batches so that the oil temperature doesn't drop too rapidly. Drain on kitchen towels before serving.