• 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


  • 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 tip

Add smoked paprika, grated parmesan, or some finely chopped parsley to the panko breadcrumbs, if you like.

Goes well with


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