Fish & Seafood
Crumbed white fish, warm tortillas and a quick slaw — the air fryer does the crunchy part without a litre of frying oil.
190° · 10m ✓63° 190°C / 380°F
Serves
Written for 4 — every ingredient quantity below is recalculated.
✓ 63°C / 145°F safe internal temp
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Log inIngredients
- 250 g white fish fillets, cod, haddock or pollock, cut into 8 strips
- 20 g plain flour
- 1 egg, beaten
- 40 g panko breadcrumbs
- ½ tsp ground cumin
- ½ tsp fine salt
- 4 small corn tortillas, warmed
- 100 g white cabbage, finely shredded
- 2 tbsp sour cream, loosened with lime juice
- 1 lime, cut into wedges
Steps
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Preheat the air fryer to 190°C / 380°F.
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Toss the cabbage with half the lime juice and a pinch of salt, and set the slaw aside.
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Coat the fish strips in flour, then egg, then panko mixed with cumin and salt. Spray lightly with oil.
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Cook for 5 minutes.
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Turn each strip over carefully with a thin spatula — white fish breaks up easily.
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Cook for a further 5 minutes until golden.
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Check the fish reads 63°C / 145°F, then build the tacos with slaw, fish, sour cream and a squeeze of lime.