step 1
Heat the air-fryer to 180C. Cut the fish into 3-4cm-thick lengths (the size of a classic fish finger) - you should be able to make around 6-8. Tip the beaten egg onto a plate or into a shallow bowl. Tip the panko breadcrumbs onto another plate or into a shallow bowl and season well.
step 2
Roll the fish pieces in the egg, gently shake off any excess, then coat in the panko breadcrumbs. Transfer the coated fish to a plate and continue with the remaining pieces.
step 3
Transfer the fish fingers to the air-fryer basket, keeping them in a single layer, then cook for 8-10 mins until cooked through and golden.
step 4
To make a sandwich, butter two slices of bread, then spread a thick layer of the tartare sauce or ketchup over one piece. Lay 3-4 fish fingers on top, followed by a few lettuce leaves, then top with the second slice of bread.
Recipe Source: Good Food
Calories | 64 |
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Carbohydrates | 7g |
Proteins | 7g |
Fats | 1g |
Fiber | 0.3g |
Sugar | 0.2g |
Sodium | 0.7g |
Kindly check the ingredients before you start the recipe.
Nuts | |
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Gluten | |
Dairy | |
Eggs | |
Peanuts | |
Celery | |
Mustard |
Sesame | |
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Fish | |
Crustaceans | |
Molluscs | |
Soya | |
Sulphites | |
Lupin |
Milk |
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November 20, 2024
Nice...!!!
Ingredients
250g white fish loin
1 egg
beaten
75g panko breadcrumbs
sliced white bread
butter, tartare sauce or tomato ketchup, and Little Gem lettuce, to serve