Think fish sticks, but all grown up. These crispy air fryer fish sticks are made with fresh mahi-mahi or cod, tossed in spiced breadcrumbs, and air-fried until golden and crunchy. No deep fryer needed! Just pair with a 5-minute lemon caper sauce and dinner's done in under 30 minutes. Once you try these, frozen fish sticks won't cut it anymore.
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If you've been following the blog, you know how much I love anything that can be made using an air fryer...samosas, aloo gobi, french fries, garlic bread, lamb chops, you name it. The possibilities are endless.
These air fryer fish fingers are another delicious air fryer recipe. And no, they're not pre-made, frozen fish sticks. They're entirely homemade, breaded fish sticks that're tender in the middle, golden brown, and crispy on the outside, and so easy to make without the hassle of deep frying!
Air Fryer Facts: You can find a detailed guide on an Air Fryer - how it works, which one to buy, and what all you can cook in it, in this article: How Does an Air Fryer Work?
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Ingredients - Notes & Substitutions
We need a handful of easy-to-source ingredients from the grocery store. Here's what we need to make breaded fish sticks in the air fryer:
Fish Sticks:
- Fish: I recommend using any fresh white fish, such as mahi-mahi, cod, or haddock fillets.. If they're frozen, make sure you thaw them first and pat them dry completely.
- Salt and black pepper are used to lightly season the fish before adding the breading.
- Eggs: help the flour coating and breadcrumbs stick.
- Oil Spray: coats the outside of the fish sticks to help them get nice and crispy in the air fryer.
Flour Coating:
- All-Purpose Flour: I use all-purpose flour in this recipe, but you can also use a gluten-free flour blend if preferred.
- Seasonings: You'll use a simple blend of salt, black pepper, garlic powder, paprika, cayenne, and dried basil to add a ton of flavor.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Cook Fish Sticks In An Air Fryer
Making fish sticks in the air fryer is a breeze. Here are the step-by-step directions and photos for this 30-minute recipe:
- Pat the fish dry with kitchen towels, then cut each fillet into pieces approximately 3 -4 inches long and 1 inch thick. Season each fish piece with salt and black pepper, then refrigerate for 15 minutes.
- In a shallow bowl, mix flour, salt, pepper, garlic, dried basil, paprika, and cayenne.
- Whisk the eggs in a shallow bowl.
- Add the breadcrumbs to a separate shallow bowl.
- Remove the fish from the fridge and pat dry again. Dredge each piece of fish in the flour. Toss to cover all sides.
- Dip it in the egg now.
- Now toss it in the breadcrumbs and coat it evenly on all sides.
- Spread the fish sticks in a single layer in the air fryer basket, then spray them with cooking spray. Cook at 400°F for 10 minutes. After 10 minutes, flip the fish sticks, respray them, and cook for an additional 3-5 minutes. (pic 8)
Workflow Tip: Arrange the bowls in the following order for a convenient process: Fish sticks, flour, egg, and breadcrumbs.
Alternate Method: Oven-Baked Fish Sticks
No air fryer? No problem! Oven-baked fish sticks are just as easy!
- Assemble the fish sticks as directed.
- Line them on a baking sheet, then bake at 450ºF for 12-15 minutes, flipping halfway through.
- Optional: broil for a couple of minutes after they cook to get them extra crispy.
Serving Suggestions
These crispy, spicy air fryer fish sticks can be served as a snack, appetizer, or main course!
I highly recommend serving these air-fried fish sticks with a squeeze of lemon juice and with your favorite dipping sauce, such as sriracha mayo, lemon caper sauce, cucumber raita, homemade tartar sauce, or plain ketchup.
To make a meal, consider adding the following vegetable side dishes: Roasted broccoli, Parmesan potatoes, Spicy Mac and Cheese, or Crispy Green Beans.
Storing and Reheating
Air-fried fish sticks are best served immediately, but they will last in the fridge in an airtight container for 3 days or in the freezer for 1 month.
To reheat leftover fish sticks, air-fry for 3-5 minutes at 400°F or bake for 10-15 minutes at 425°F. You can also air fry or bake from frozen until the fish sticks are heated through.
Recipe Tips & Notes
- Breadcrumbs: Use pre-seasoned breadcrumbs or season plain breadcrumbs yourself with ½ teaspoon salt and ½ teaspoon black pepper.
- Let it rest. After you dry, slice, and season the fish, let it sit in the fridge for 15 minutes. Not only does the seasonings add flavor, but the salt also helps extract moisture, allowing the fish sticks to become nice and crispy.
- Workflow Tip: Arrange the bowls in the following order for a convenient process: Fish sticks, flour, egg, and breadcrumbs.
- Pat dry. You'll pat the fish pieces dry before refrigerating them, and also after refrigerating them. The less moisture, the crispier the fish sticks will be.
- Spray them. Use a non-aerosolized cooking spray to coat the outside of the fish sticks. This also helps them achieve that golden-brown color and crispy texture.
- Leave space. Ensure the fish sticks aren't touching in the air fryer so that the air can circulate.
FAQs
Any white, firm fish will work. I recommend using mahi-mahi or cod fillets for this recipe.
These crispy fish sticks take just 15 minutes to cook in the air fryer. You'll cook them for 10 minutes initially, flip them over, and cook for an additional 5 minutes.
Soggy fish sticks usually are a result of excess moisture or overcrowding in the air fryer. To prevent this, pat the fish dry before breading, and cook in a single layer with space in between!
The easiest way to tell if the fish is done is that the inside should be opaque and should flake easily with a fork. If using a cooking thermometer, the internal temperature should reach 145°F (63°C).
More Fish Recipes You'll Love
📖 Recipe
Fish Sticks in Air Fryer (Crispy and Quick)
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Video
Equipment
Ingredients
For Fish Sticks
- 1 pound mahi-mahi or cod fish fillets thawed if frozen
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- 2 eggs
- 2 tablespoons non-stick cooking spray as needed
For Flour Coating
- ½ cup all-purpose flour or oat flour (see notes)
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika regular
- ½ teaspoon cayenne optional
- 1 teaspoon dried basil or Italian seasoning blend
For Breadcrumbs Coating
- ½ cup seasoned breadcrumbs see notes for options
Instructions
- If using frozen fresh, thaw before using. Pat dry the fish with kitchen towels. Cut fish into 3-4 inch long pieces, about 1-inch thick. Season fish pieces with ½ teaspoon salt and ½ teaspoon black pepper, and refrigerate for 15 minutes. This extracts the moisture ensuring a crispier fish, and also seasons it.
- In a shallow bowl, mix flour with salt, black pepper, garlic, dried basil, paprika and cayenne (if using). Spread the seasoned breadcrumbs into another shallow bowl. If using plain breadcrumbs or panko, season them with ½ teaspoon each of salt and black pepper. In a 3rd shallow bowl, beat the two eggs. Note: Arrange the bowls in the following order for a convenient process: Fish sticks, flour, egg and breadcrumbs.
- Remove the fish from the fridge and pat dry once again to wipe away the released moisture. Dredge the fish sticks in seasoned flour, shaking off any excess.
- Dip the fish sticks in beaten eggs.
- Now dip them in seasoned breadcrumbs and toss to coat them well.
- Spread the fish sticks in the fryer basket in a single layer, leaving ½-inch space between them. Spray them with cooking spray and cook in the air fryer at 400°F for 10 minutes.
- Flip the fish sticks, lightly spray again and cook for another 3-5 minutes until they are light golden and crisp.
- Remove them in a serving platter. Lightly squeeze lemon juice over them. Enjoy them right away with some sriracha mayo or lemon caper sauce.
Notes
- Breadcrumbs: Use pre-seasoned breadcrumbs or season plain breadcrumbs yourself with ½ teaspoon salt and ½ teaspoon black pepper.
- Let it rest. After you dry, slice, and season the fish, let it sit in the fridge for 15 minutes. Not only does the seasonings add flavor, but the salt also helps extract moisture, allowing the fish sticks to become nice and crispy.
- Workflow Tip: Arrange the bowls in the following order for a convenient process: Fish sticks, flour, egg, and breadcrumbs.
- Pat dry. You'll pat dry the fish pieces before you refrigerate them and also after you refrigerate them. The less moisture, the crispier the fish sticks will be.
- Spray them. Use a non-aerosolized cooking spray to coat the outside of the fish sticks. This also helps them achieve that golden-brown color and crispy texture.
- Leave space. Make sure the fish sticks aren't touching in the air fryer so the air can circulate.
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