American
Air Fryer Fish Sticks
Cod is cut into sticks, breaded with a pinch of Old Bay, and air-fried until the fish flakes and the coating is brown.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Cod or pollock, not a thin fillet that vanishes.
- Dry the fish or the crumbs slide off.
- 390°F for about 10 minutes.
- Tartar or ketchup, your table.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Cut the cod into sticks about 1 inch thick. Pat dry and salt them.
- 2
Coat in flour, beaten egg, then panko mixed with Old Bay.
- 3
Heat the air fryer to 390°F. Spray the sticks and the basket.
- 4
Cook 8 to 10 minutes, turning once, until the crust is gold and the fish flakes.
- 5
Stir mayonnaise, pickle, and lemon juice. Serve the sticks with the sauce.
Pro tips
- Frozen cod must be fully thawed and dried.
- If the coating looks pale, give them 2 more minutes.
- Do not sauce them on the tray or the crust dies.
Easy substitutions
- Cod
- Pollock or haddock
- Old Bay
- Paprika plus a pinch of celery salt
Storage and reheating
Storage
Refrigerate up to 2 days.
Reheating
Air-fry at 370°F for 4 minutes. Do not microwave.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 280
- Protein
- 26 g
- Carbs
- 16 g
- Fat
- 12 g
- Fiber
- 1 g
Budget friendly · Air Fryer · High Protein
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From the kitchen
Kitchen tools we love
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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