These crispy air fryer fish sticks use fresh cod fillets and panko breading for a homemade texture without deep frying. A creamy lemon tartar sauce makes them a healthier take on the childhood classic.
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Preheat the air fryer to 375º F.
With paper towels, gently pat the fillets to get rid of any excess moisture; season them with some salt and pepper.
Cut the fish into strips that measure about 1/2-inch wide and 3 to 4 inches long.
Set up a dredging station by placing flour, egg wash, and panko bread crumbs into shallow bowls or pie plates and lining them up in an assembly line. Mix the garlic powder, onion powder, paprika, and about 1/4 tsp of salt into the panko bread crumbs.
When ready, open the air fryer tray and spray the bottom with a bit of olive oil or non-stick spray. Then, dredge your fish sticks, one by one, into the flour, egg, and panko. Place them into the air fryer basket; be sure not to overcrowd them. You will likely have to cook your fish sticks in batches.
Close the air fryer and cook the fish sticks for 3 minutes, then carefully flip the fish sticks over using tongs and cook them for another 3 minutes.
Open the air fryer and transfer the fish sticks to a plate. Repeat with the other batches until you're done, and serve the fish sticks with tartar sauce—or ketchup if you prefer!
Put all of the ingredients for the tartar sauce into a small mixing bowl.
With a fork, mix everything together until well combined. Give it a taste and adjust if necessary.
Refrigerate until ready to use. I like to make this first and refrigerate it for about 30 minutes before serving it with the fish sticks.
Store leftover cooked fish sticks in an airtight container in the fridge for up to 3 days; reheat in the air fryer at 350°F for 3–4 minutes to restore crispiness. Freeze breaded uncooked sticks for up to 2 months; add 2–3 minutes to cooking time.
air fryer · shallow breading dishes or bowls
Yes, but thaw completely and pat dry before breading to ensure even coating and crispiness.
Regular breadcrumbs work but will be less crispy. Crushed crackers or crushed cornflakes add crunch as alternatives.
They're done when the coating is golden brown and the fish flakes easily with a fork, typically 10–12 minutes at 400°F.
Yes, refrigerate it up to 3 days in an airtight container. Stir before serving.
Halibut, pollock, tilapia, or haddock all work well—choose fillets of similar thickness for even cooking.
