Homemade Fish Sticks in the Air Fryer with Tartar Sauce
Weeknight dinner calling, and it wants something crunchy. Enter the hero you didn’t know you needed: golden, crispy fish sticks straight from the air fryer. No splattering oil. No greasy fingers. Just pure, satisfying crunch in about 25 minutes flat. Honestly, why complicate things?
These aren’t the sad freezer-box kind either. Homemade Fish Sticks hit different. Fresh fish gets sliced into bite-size pieces, dredged in flour, dunked in egg, and coated with dried breadcrumbs that actually stick. The result? Crunchy on the outside, tender on the inside, and very hard to stop eating. Ask me how I know.
One reason I keep coming back to this method is how fast it is. Air Fry Fish and dinner suddenly feels manageable, even on chaos-level evenings. The air fryer works its magic, giving you Air Fried Fish without the deep-fry drama. Less mess, less guilt, more crunch. IMO, that’s a win.
These Air Fryer Fish Sticks are also wildly kid-approved, which feels like a small miracle. Call them Air Fryer Fish Bites if that helps sell it at the table. Serve them up with classic tartar sauce, or switch things up with a quick Homemade Aioli for dipping. Fancy vibes, zero effort.
Looking to mix up your rotation? Fish Sticks Recipes don’t have to be boring. Fish Sticks In Air Fryer are endlessly customizable with different seasonings, coatings, or sauces. That’s why Air Fryer Fish Recipes stay on repeat around here.
So yeah, crunchy, homemade, fast, and healthier than deep frying. What more do you want from Air Fry Fish nights? FYI, leftovers disappear fast—plan accordingly.
Homemade Fish Sticks in the Air Fryer with Tartar Sauce
These lighter air fryer fish fingers cook up fast and turn out perfectly crisp on the outside with tender, flaky fish inside. All the crunch you want, none of the deep-fry hassle.
Ingredients
- 1 pound (450 g) fish fillets, fully thawed, patted dry
- ½ cup all-purpose flour
- 1 teaspoon salt, divided
- ½ teaspoon ground black pepper, divided
- 2 large eggs
- 1 cup (50 g) dried breadcrumbs (use gluten-free if needed)
For serving:
- Tartar sauce
- Lemon wedges
Instructions
- Start by thawing the fish completely if it was frozen. Pat it dry, season lightly with salt, and let it rest for 20–30 minutes (up to 1 hour). This step pulls out excess moisture and helps the fish firm up, which leads to crispier results once cooked.
- While the fish rests, season the flour with part of the salt and pepper. Do the same with the breadcrumbs. Feel free to customize here—garlic powder, onion powder, smoked paprika, chili powder, or even fresh herbs like dill all work great.
- Cut the fish into stick-sized pieces. Coat each piece in the seasoned flour, shaking off any extra. Next, dip it into the beaten eggs, then press it firmly into the breadcrumbs until fully covered.
- Arrange the breaded fish sticks in a single layer in the air fryer basket. Don’t overcrowd them. Lightly spray with oil if you want extra golden color and crunch. Cook at 400°F (200°C) for 10 minutes, flip, then air fry for another 5 minutes until crisp and cooked through.
- Serve hot with fresh lemon wedges and a side of homemade or store-bought tartar sauce.
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