Air Fryer Fish Fingers
Air Fryer Fish Fingers are made with haddock or cod, flour, egg, and breadcrumbs with paprika; air fry at 400°F for 10 minutes until golden brown and flaky inside.
Saved in this browser. View saved recipes
Method
- 1
Cut fish into rectangular finger shapes, about 3 inches long and 1 inch wide.
- 2
Set up breading: flour, beaten egg, breadcrumbs mixed with paprika and seasoning.
- 3
Dredge each piece in flour, then egg, then breadcrumbs.
- 4
Spray all sides with cooking spray.
- 5
Air fry at 400°F for 8-10 minutes, flipping halfway, until golden brown and fish is cooked through.
Pro tip. Use regular breadcrumbs (not panko) for a more traditional British fish finger coating. Haddock is the classic choice but cod works well too. Perfect in a sandwich with tartar sauce and lettuce on white bread — a proper fish finger butty.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 15 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
Confirm your email to get the free PDF. Unsubscribe anytime. Privacy policy.
