The perfect recipe for making crispy and juicy spiced Indian-style fish fingers in an air fryer. These crispy fish sticks are a healthier option for the traditional deep-fried fish fingers.
These homemade air fryer fish sticks, also known as fish fingers are perfectly juicy and tender fish coated with a crunchy golden brown crust with a spicy double marination. Enjoy these crispy unique fish sticks as a main dish with potatoes, as a starter with your favorite dipping sauce, or as a filling to tacos and wraps.
About This Indian Style Fish Fingers Recipe
This Indian-style fish finger recipe features double-marinated, juicy fish sticks made with minimal oil. The fish is cut into finger-length pieces and marinated twice, each for 15-30 minutes, to enhance its flavor.
After marination, the fish is coated in panko crumbs and air-fried to perfection, making for a quick and delicious snack or side dish. The second marinade, infused with coriander leaves, spices, and chili, adds rich depth, and the spice level can be adjusted to taste.
These homemade fish sticks are packed with protein and low in fat, making them a perfect healthy appetizer or meal.
How To Make Spicy Fish Fingers in AirFryer
Ingredients
Fish Fillets: White fish (cod, tilapia, halibut, haddock, or pollock) or Salmon without skin, cut into finger-long pieces.
First Marination: Lemon juice, turmeric, red chilli powder, and salt.
Second Marination: Coriander leaves(cilantro), ginger, garlic, green chilies, cumin, mustard, and black peppercorns with little water.
Panko Bread crumbs: for the outer crust. You can substitute with sooji (semolina) or regular bread crumbs.
Eggs
All-purpose flour (maida): The flour absorbs excess moisture from the fish and marination and prevents soggy fish sticks.
Garnish: lemon and freshly chopped parsley or coriander leaves.
**A full list of ingredients with exact amounts can be found on the recipe card below.**
Tips
- Cut each piece of fish evenly to ensure uniform cooking.
- Adjust the spice level to suit your taste.
- Cooking time may vary depending on the type and size of the fish sticks.
- Lightly spray the air fryer basket with nonstick cooking spray to prevent sticking.
- Arrange the fish sticks in a single layer for even cooking.
- Fish should be cooked to an internal temperature of at least 145°F (70°C) to ensure it is safe to eat, as this eliminates any harmful bacteria or parasites.
- To make gluten-free fish fingers, use gluten-free flour for coating. Replace breadcrumbs with almond flour, crushed gluten-free cornflakes, or rice panko crumbs.
Air Fryer Fish Fingers Recipe
Step-by-Step Instructions
Prepare the Fish
Step 1: Cut 250g of fish(without skin) into finger-length pieces, about 1 inch thick.
First Marination
Step 2: In a bowl, marinate the fish with lemon juice, turmeric, red chili powder (or paprika), and salt. Let it sit for 15 minutes.
Second Marination
Step 3: Meanwhile, blend coriander leaves(cilantro), ginger, garlic, green chilies, cumin, black mustard seeds, black peppercorns, and 2 tbsp of water into a smooth paste.
Step 4: Coat the fish pieces evenly with the coriander marinade and let them marinate for another 15-20 minutes.
Coating the Fish
Step 5: Prepare an egg wash by whisking one egg in a bowl. In 2 separate shallow bowls, place panko breadcrumbs and all-purpose (maida) or gluten-free flour.
Step 6: Coat each piece of fish by first dipping it in flour, then in the beaten egg, and finally in the panko breadcrumbs.
Air Frying
Step 7: Arrange the coated fish fingers in a lightly oiled air fryer basket, ensuring they are spaced about an inch apart for even cooking.
Step 8: For best results, lightly spray with an oil mister or brush the fish fingers with olive oil.
Step 9: Air fry at 180°C (356°F) for 10 minutes, flipping halfway through for even crisping.
Serve
Serve these hot and crispy Indian-style fish fingers with your favorite sauce, such as aioli or sweet chili sauce, and some lemon wedges on the side!
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Make Ahead
Easily prepare these fish fingers ahead of time for a quick and effortless meal. Simply freeze the breadcrumb-coated fish fingers in an airtight ziplock bag for up to 3 months.
To freeze the fish sticks, arrange them on a baking sheet lined with parchment paper, ensuring they are spaced apart to prevent sticking. Place the tray in the freezer for 2-3 hours until the fish sticks are firm. Once frozen, transfer them to a ziplock bag, remove as much air as possible, and seal tightly for storage.
When ready to cook, thaw the frozen fish sticks, pat them dry with paper towels to remove excess moisture, and air fry at 180°C (356°F) for 15 minutes, flipping halfway through for even crisping.
Watch How To Make
What To Serve With Fish Fingers
These delicious fish fingers are great for a fish and chips dinner. Pair them with some roasted potatoes, pickles, and sauce for a hearty meal.
Serve them along with a bowl of fresh salad for a healthy meal or lunch.
This fish stick recipe makes for a great wrap or sandwich with some onions, pickles, and sauce.
Enjoy them also as a tasty appetizer, snack, or finger food!
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Appetizer Recipes
Storing & Reusing Leftovers
Store leftover fish sticks in the refrigerator for up to 2 days or freeze them in an airtight container for up to a month. Read above ‘Make Ahead’ for freezing tips.
To reheat, bake or air fry at 180°C (356°F) for 5 minutes until crispy and heated through.
FAQs
Air Fryer Fish Fingers (Indian Style)
Video
Ingredients
- 250 Gms Salmon Fillet or Cod/Tilapia
- 1/4 Tsp Turmeric Powder
- 1/2 Tsp Red Chilli Powder
- 1 Tbsp Lime Juice
- 1/2 Tsp Salt
- 1 Cup Coriander Leaves
- 1/2 Tsp Cumin Seeds
- 1/4 Tsp Black Mustard Seeds
- 1/2 Tsp Black Pepper
- 1 Inch Ginger
- 5-6 Garlic Cloves
- 2 Green Chillies
- 1 Large Egg
- 1/2 Cup Bread Crumbs
- 1/2 Cup All Purpose Flour Maida
- 1 Tsp Olive Oil for brushing over fish and air fryer basket
Instructions
- Cut fish (without skin) into finger-long pieces, about 1 inch thick.250 Gms Salmon Fillet
First Marination
- In a bowl, marinate the fish with lemon juice, turmeric, red chili powder (or paprika), and salt. Let it sit for 15 minutes.1/4 Tsp Turmeric Powder, 1/2 Tsp Red Chilli Powder, 1 Tbsp Lime Juice, 1/2 Tsp Salt
Second Marination
- Meanwhile, blend coriander leaves(cilantro), ginger, garlic, green chilies, cumin, mustard seeds, black peppercorns, and 2 tbsp of water into a smooth paste.1 Cup Coriander Leaves, 1/2 Tsp Cumin Seeds, 1/4 Tsp Black Mustard Seeds, 1/2 Tsp Black Pepper, 1 Inch Ginger, 5-6 Garlic Cloves, 2 Green Chillies
- Coat the fish pieces evenly with the coriander marinade and let them marinate for another 15-20 minutes.
Coating the Fish
- Prepare an egg wash by whisking one egg in a bowl. In 2 separate shallow bowls, place panko breadcrumbs and all-purpose (maida) or gluten-free flour.1 Large Egg, 1/2 Cup All Purpose Flour, 1/2 Cup Bread Crumbs
- Coat each piece of fish by first dipping it in flour, then in the beaten egg, and finally in the panko breadcrumbs.
Air Frying
- Arrange the coated fish fingers in a lightly oiled air fryer basket, ensuring they are spaced about an inch apart for even cooking.
- For best results, lightly spray with an oil mister or brush the fish fingers with olive oil.1 Tsp Olive Oil
- Air fry at 180°C (356°F) for 15 minutes, flipping halfway through for even crisping.
Serve
- Enjoy these hot and crispy Indian-style fish fingers with your favorite sauce, such as aioli or sweet chili sauce, and some lemon wedges on the side!
Notes
- Cut each piece of fish evenly to ensure uniform cooking.
- Adjust the spice level to suit your taste.
- Cooking time may vary depending on the type and size of the fish sticks.
- Arrange the fish sticks in a single layer for even cooking.
-
Fish should be cooked to an internal temperature of at least 145°F (70°C) to ensure it is safe to eat, as this eliminates any harmful bacteria or parasites.
Nutrition (Estimates Only)
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