½cupyellow cornmealmedium or finely ground, not coarse
⅓cupall-purpose flour
1½teaspoonsbaking powder
1teaspoonkosher saltplus more as needed
½teaspoonfreshly ground black pepperplus more as needed
⅛teaspooncayenne pepper
¾poundskinless trout filletscut into strips 1 inch wide and 3 inches long
3largeeggslightly beaten
Cooking spray
½cupmayonnaise
2tablespoonscapersrinsed and finely chopped
1tablespoonfresh tarragonchopped
1teaspoonfresh lemon juiceplus lemon wedges for serving
Instructies
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.