2 x 250gboneless, skinless cod loins or other thick white fish fillets
1 egg
50g coarse crisp crumbs
1 heaped tbsp plain flour
2–2½ tbsp sunflower oil
Lemon wedges, for squeezing
salt and black pepper
DIRECTIONS
Pat the fish dry with kitchen paper, then cut each piece into 2–3 fingers depending on its shape. Each finger needs to be around 2cm thick.
To make the batter, break the egg into a medium bowl and whisk thoroughly. Scatter the crumbs over a dinner plate. Sprinkle the flour over a second plate and season with a little salt and pepper. Put the bowl and plates in a row starting with the flour, then egg and the crumbs.
Put a small tray or board lined with baking paper at the end of the row.
Take one of the fish pieces, dust lightly in the seasoned flour and then dip into the beaten egg so it is coated on all sides. Immediately place into the crumbs and coat firmly on all sides. Lay the coated fish finger on the lined tray and continue coating the remaining fish pieces in the same way.
Place the crisper plate in the drawer of your air fryer and preheat to 190C.
Brush with a little of the oil. Arrange the fish pieces on the crisper plate, leaving space between them for the oil to flow.
Dab the crumbed surface gently with half the oil using a pastry brush, taking care not to lift the crumbs. Cook at 190C for 4 minutes.
Turn the fish pieces over gently and brush gently with more oil. Return to the air fryer and cook for 4 minutes, or until the crumbs are crisp and golden and the fish is cooked through. You can always return to the air fryer and cook for a little longer if you need to.
