Crispy Cod Sticks with Spicy Panko from the Airfryer
Leave the classic kibbeling behind with these super crispy fish fingers, breaded in a spicy panko coating! Serve with homemade samphire remoulade for a fresh, flavoursome dip. Perfect for anyone craving a crunchy meal, and the best part: this version is completely airfryer-ready!
Servings: 4
Preparation time: 45 minutes
Kitchen aid: Airfryer
Ingredients
- Vegetables:
- 200 g bimi (thick stems halved)
- 1 bunch of green asparagus (woody ends removed)
- Fish sticks:
- 3 eggs
- 2 tsp garam masala (or curry powder)
- 150 g flour
- 150 g panko
- 400 g cod fillet, cut into 4x2 cm pieces
- Fries:
- 600 g frozen fries
- Sea asparagus remoulade:
- 4 tbsp mayonnaise
- 2 tbsp yogurt
- 1/2 bunch of dill, finely chopped
- 50 g sea asparagus, cut into 1/2 cm pieces
- 1 tbsp horseradish (or to taste)
- 8 sweet and sour gherkins, chopped
- 1 tbsp lemon juice
- Salt and pepper to taste
- Extra:
-Olive oil, pepper, and salt
Preparation method
1. Prepare vegetables:
Boil the bimi and asparagus for 2 minutes in salted water. Rinse under cold water, pat dry and mix with 1 tbsp olive oil, pepper and salt.
2. Breading fish:
Beat the eggs with garam masala, pepper and salt in a deep plate. Put the flour and panko each in separate deep plates. First put the cod pieces through the flour, then through the egg and finally through the panko, so that they are covered all around.
3. Setting up the Airfryer for fish sticks:
Preheat the airfryer to 180°C. Lightly brush the cod pieces with olive oil. Bake them in the airfryer for about 10-12 minutes, or until golden brown and crispy. Check in between, and shake the airfryer basket if necessary.
4. Prepare fries:
Prepare the fries in the air fryer according to the instructions on the packaging, while the fish stays warm.
5. Grilling vegetables:
Heat a grill pan and grill the bimi and asparagus for 3-5 minutes, until nice grill stripes are visible.
6. Making remoulade:
For the remoulade, mix the mayonnaise, yoghurt, dill, samphire, horseradish, gherkins and lemon juice into a sauce. Season with salt and pepper.
7. Serving:
Serve the crispy cod sticks with the fries, grilled vegetables and the fresh samphire remoulade. Finish with a few lemon wedges for extra freshness.
Enjoy this delicious crispy meal!