Air Fried Cornmeal-Crusted Trout Fingers with Tartar Sauce
Crispy trout fingers with a golden cornmeal crust served with tangy tartar sauce.
Equipment
- Mixing bowls
- Rack
- Baking sheet
Ingredients
For the coating:
- 1/2 cup cornmeal
- 1/3 cup flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
For the fish:
- 750 g trout fillets cut into strips
- 3 eggs beaten
- Cooking spray
For the tartar sauce:
- 1/2 cup mayonnaise
- 2 tablespoons capers chopped
- 1 tablespoon tarragon chopped
- 1 teaspoon lemon juice
- Salt and black pepper
Instructions
- Preheat the air fryer to 400°F (200°C).
- Mix all coating ingredients in a bowl.
- Dip trout strips in egg, then coat in cornmeal mixture.
- Place on a rack and spray with cooking spray.
- Cook in batches for 6 minutes until golden and cooked through.
- Mix all tartar sauce ingredients in a bowl.
- Serve fish hot with tartar sauce and lemon wedges.
Notes & Wine Advice
Notes
Use fresh trout for the best flavor. Do not overcrowd the air fryer basket. Serve immediately for maximum crispiness.Variations
Use cod or salmon instead of trout. Add extra spices for a stronger flavor. Serve with spicy mayo instead of tartar sauce.Wine Advice
This dish pairs perfectly with a crisp Sauvignon Blanc or a fresh Pinot Grigio. These wines enhance the crispy texture and fresh flavors of the fish.Nutrition values
Calories: 580 kcal | Carbohydrates: 39 g | Protein: 32 g | Fat: 34 g | Saturated Fat: 7 g | Sodium: 640 mg | Sugar: 1 g