Cornmeal-Crusted Trout Fingers With Tartar Sauce
Cornmeal-Crusted Trout Fingers With Tartar Sauce
Fish sticks are a fried classic, but they’re often not made with the best fish. Making your own (admit it, you love ’em) in the air fryer allows you to control the quality of the fish and make them healthier in the process. I like trout for their clean flavor and small size, but feel free to use any white-fleshed fish you want, such as catfish, tilapia, or even swordfish. If the fish can be cut into a finger shape, it works here.
Ingrediënten
- ½ cup yellow cornmeal medium or finely ground (not coarse)
- ⅓ cup all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt plus more as needed
- ½ teaspoon freshly ground black pepper plus more as needed
- ⅛ teaspoon cayenne pepper
- ¾ pound skinless trout fillets cut into strips 1 inch wide and 3 inches long
- 3 large eggs lightly beaten
- Cooking spray
- ½ cup mayonnaise
- 2 tablespoons capers rinsed and finely chopped
- 1 tablespoon fresh tarragon
- 1 teaspoon fresh lemon juice plus lemon wedges, for serving
Instructies
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, black pepper, and cayenne.
- Dip the trout strips in the egg, then toss them in the cornmeal mixture until fully coated.
- Transfer the trout to a rack set over a baking sheet and liberally spray all over with cooking spray.
- Transfer half the fish to the air fryer and cook at 400°F until the fish is cooked through and golden brown, about 6 minutes.
- Transfer the fish sticks to a plate and repeat with the remaining fish.
- Meanwhile, in a bowl, whisk together the mayonnaise, capers, tarragon, and lemon juice.
- Season the tartar sauce with salt and black pepper.
- Serve the trout fingers hot along with the tartar sauce and lemon wedges.
