Ein Teller mit Fischstäbchen, von denen eins angeschnitten ist. Daneben ist Kartoffel-Spargel-Salat zu sehen und im Hintergrund sind zwei Zitronenspalten platziert.

Fish fingers from the airfryer with potato and asparagus salad

45 minutes

Mittel

3 people

Homemade fish fingers don't have to be heavy—quite the opposite: In this version, juicy, snow-white cod fillets are cooked crispy in the air fryer and served with a fresh potato and asparagus salad dressed in a lemony vinaigrette. Golden brown on the outside, tender on the inside—an uncomplicated, modern dish that offers a fresh take on this classic.

Ingredients

280 g cod fillets, flat
1 small bunch of green asparagus
150 g panko breadcrumbs
1 egg
120 g flour
For the potato salad:
400 g waxy potatoes
1 small bunch of chives
Juice of one lemon
4 tbsp rapeseed or sunflower oil
150 ml hot vegetable stock
1 tbsp medium-hot mustard
1 teaspoon salt
1 teaspoon sugar
Freshly ground pepper

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

It's best to thaw the cod fillets overnight in the refrigerator. Remove the skin before further proceeding: To do this, place the fillets skin-side down and carefully separate the skin from the meat using a sharp knife. Then thoroughly pat the fillets dry and cut each one into 5-6 evenly sized strips. Season lightly with salt and pepper.
To bread the fish, prepare a classic breading station: Place the flour in one plate, the egg beaten with a fork in another, and the panko breadcrumbs on a third. Panko is slightly coarser than regular breadcrumbs and creates an extra-crispy texture. Coat the fish pieces one by one, first in the flour, then in the egg, and finally in the panko, then lightly press the coating into place.
Preheat the air fryer to 200°C. Lightly spray or brush the breaded fish fingers with oil and arrange them side by side in the basket. Cook for about 10-12 minutes until golden brown and crispy.
For the potato salad, boil the potatoes in their skins in salted water for about 20 minutes, depending on their size. Then let them cool briefly, peel and slice.
While the potatoes are cooking, prepare the green asparagus: Trim off the woody ends (about 1-2 cm) and slice the stalks diagonally into small diamond-shaped pieces. Sauté in a pan with a little olive oil over medium heat for about 5 minutes, until lightly browned but still crisp-tender.
Place the warm potato slices in a large bowl and pour the hot vegetable broth over them. Let sit for a few minutes to allow the flavor to develop and the potatoes to absorb the broth. Then, whisk together the dressing ingredients (lemon juice, mustard, oil, salt, sugar, and pepper) and gently fold it into the potatoes. Finally, carefully stir in the sautéed asparagus and finely chopped chives. The salad is best enjoyed lukewarm.
To serve, plate the crispy fish fingers straight from the air fryer alongside the warm, aromatic potato and asparagus salad.

Tip: If you don't have an airfryer at home, you can also cook the fish fingers in a pan. Simply heat 3 tablespoons of oil in a nonstick pan and fry the breaded fish fingers over medium heat for about 3–4 minutes per side, until golden brown and crispy. This way, they'll be just as crispy and juicy on the inside. If asparagus is out of season, you can easily substitute it with thin slices of cucumber.