📝 About This Recipe
Forget the frozen aisle; these elevated fish sticks feature succulent flakes of fresh Atlantic cod enveloped in a shattering, herb-infused panko crust. By utilizing the air fryer, we achieve that nostalgic deep-fried crunch with a fraction of the oil, preserving the delicate sweetness of the seafood. It is a sophisticated yet comforting meal that bridges the gap between a childhood favorite and a gourmet seafood bistro staple.
🥗 Ingredients
The Fish
- 1.5 pounds Fresh Cod or Halibut Fillets (cut into 1x4 inch strips, patted very dry)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
The Breading Station
- 1/2 cup All-Purpose Flour
- 2 Large Eggs (beaten well)
- 1 tablespoon Dijon Mustard (whisked into the eggs for flavor and adhesion)
- 1.5 cups Panko Breadcrumbs (Japanese style for maximum crunch)
- 1 teaspoon Old Bay Seasoning
- 1/2 teaspoon Smoked Paprika
- 1 teaspoon Dried Parsley
- 1/2 teaspoon Garlic Powder
Lemon-Caper Remoulade
- 1/2 cup Mayonnaise (high quality)
- 1 tablespoon Capers (drained and finely chopped)
- 2 tablespoons Dill Pickles (finely minced)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Fresh Dill (finely chopped)
👨🍳 Instructions
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1
Begin by prepping your fish. Slice the cod fillets into uniform batons, roughly 1 inch wide and 4 inches long. Pat them thoroughly dry with paper towels; moisture is the enemy of a crispy crust.
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2
Season the raw fish strips evenly on all sides with kosher salt and black pepper. Let them sit for 5 minutes while you prepare the breading stations.
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3
Set up three shallow bowls. In the first bowl, place the all-purpose flour. This will act as the 'primer' for the breading.
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4
In the second bowl, whisk together the eggs and the Dijon mustard until smooth. The mustard adds a subtle tang and helps the egg cling to the flour.
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5
In the third bowl, combine the panko breadcrumbs, Old Bay seasoning, smoked paprika, dried parsley, and garlic powder. Mix well to ensure the spices are evenly distributed.
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6
Preheat your air fryer to 400°F (200°C) for at least 5 minutes to ensure a hot cooking environment.
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7
Dredge a piece of fish in the flour, shaking off any excess. It should be a very light coating.
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8
Dip the floured fish into the egg mixture, ensuring it is fully submerged and coated.
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9
Place the fish into the panko mixture. Use your dry hand to press the breadcrumbs firmly onto the fish, ensuring every nook and cranny is covered.
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10
Lightly spray the air fryer basket with a high-heat oil (like avocado or grapeseed oil). Arrange the fish sticks in a single layer, ensuring they do not touch.
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11
Mist the tops of the fish sticks with a light coating of oil spray. This is the secret to getting that deep-fried golden color.
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12
Air fry at 400°F for 10-12 minutes. Carefully flip the fish sticks halfway through the cooking time and apply another light mist of oil.
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13
While the fish is cooking, whisk together the mayonnaise, capers, minced pickles, lemon juice, and fresh dill in a small bowl to create the remoulade.
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14
Check the fish for doneness; the internal temperature should reach 145°F and the exterior should be deeply golden and rigid.
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15
Remove the fish sticks from the air fryer and let them rest on a wire rack for 2 minutes to allow the steam to escape without softening the crust. Serve immediately with the remoulade and lemon wedges.
💡 Chef's Tips
Use a firm white fish like Cod, Haddock, or Pollock; oily fish like Salmon will be too heavy for this specific breading. Never overcrowd the air fryer basket; if the air cannot circulate around each stick, the sides will be soggy. For an even crunchier texture, toast the panko breadcrumbs in a dry pan for 2 minutes until light brown before breading the fish. If the breading isn't sticking, ensure the fish was patted dry before the flour stage; moisture creates a steam barrier that rejects the flour. Store leftovers in a single layer and reheat in the air fryer at 350°F for 3-4 minutes to restore the crunch.
🍽️ Serving Suggestions
Serve alongside classic vinegar-based coleslaw for a bright, acidic contrast. Pair with air-fried sweet potato fries or thick-cut steak fries. A crisp, cold Sauvignon Blanc or a light Pilsner cuts through the richness of the breading beautifully. For a family-style meal, serve with steamed peas and a side of malt vinegar for drizzling. Use any leftovers to make 'Fish Stick Tacos' with shredded cabbage and lime crema.