Air Fried Cornmeal-Crusted Trout Fingers with Tartar Sauce
Equipment
Ingredients
- 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 chopped
- 1 teaspoon fresh lemon juice plus lemon wedges for serving
Instructions
- Preheat the air fryer to 400°F.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, black pepper, and cayenne.
- Dip the trout strips in the beaten eggs, then toss them in the cornmeal mixture until fully coated.
- Place the coated trout strips on a rack set over a baking sheet and liberally spray them with cooking spray.
- Transfer half of the coated trout strips to the air fryer basket and cook for about 6 minutes or until the fish is cooked through and golden brown.
- Repeat with the remaining fish strips.
- Meanwhile, in a bowl, whisk together the mayonnaise, chopped capers, tarragon, and lemon juice.
- Season the tartar sauce with salt and black pepper.
- Serve the air fried trout fingers hot with the tartar sauce and lemon wedges on the side.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this dish with a crisp and light-bodied white wine such as Sauvignon Blanc or Pinot Grigio to complement the delicate flavors of the trout and the tangy tartar sauce.Nutritional Information
Calories: 580 kcal | Carbohydrates: 39 g | Protein: 32 g | Fat: 34 g | Fiber: 3 g | Sugar: 1 g
