If using frozen fresh, thaw completely before using. Season the fish with salt, and let it sit for at least 20-30 minutes (up to 1 hour). This will help to extract the moisture from the fish and make it firmer for crispy fish sticks. It's also your chance to season the fish before breading.
Season the flour with salt and pepper, and you can do the same with the breadcrumbs. Also feel free to add other seasonings such as garlic powder, onion powder, chili powder, and smoked paprika. Or choose any aromatics that you like, I love adding fresh dill!
Dredge the fish in flour, and shake off any excess flour. Then dip in egg, and coat with breadcrumbs.
Once the fish sticks are thoroughly coated, place them in the Air Fryer basket, make sure that they're not overlapping. You can spray them lightly with oil for extra crispiness and color then Air Fry at 400°F (200°C) for 10 minutes, flip, and cook for 5 more minutes.
Remove the fish sticks from the Air Fryer, and serve with a squeeze of fresh lemon juice for extra flavor, and homemade tartar sauce.
Any fish works here except for lean fish such as tuna and swordfish as they tend to dry out. Use cod, catfish, pollock, basa, halibut, haddock, hake, ling, or any whitefish.
If using frozen fish, always thaw completely.
It's very important to pat dry the fish and salt it before cooking with it, and let it sit for at least 20-30 minutes (up to 1 hour). This will help to extract the moisture from the fish and make it firmer for crispy fish sticks. It's also your chance to season the fish before breading.
You can either use large panko breadcrumbs or regular fine breadcrumbs, they all work.
Serve with tartar sauce, or mayo, ketchup, and/or mustard.
The fish sticks are suitable for freezing. If you decide to freeze them, then freeze them raw immediately. Cook from frozen for 15-18 minutes at 400°F (200°C).