Fish Fillet with Sriracha Tartar Sauce

 

Baumann Air Fryer Settings: 
180°C, 10 minutes
Yield: 2 to 4 servings 

Ingredients:

Sriracha Tartar Sauce
1 cup        mayonnaise
2 Tbsp      pickle relish
Juice of    1 lemon
½ Tbsp     sriracha
½ tsp        paprika
½ Tbsp     garlic, minced
½ tsp        sugar
As needed salt
As needed ground white pepper or black pepper
1 Tbsp      cilantro leaves, chopped
 
Breading
1 cup        Japanese breadcrumbs
1 Tbsp      paprika
1 Tbsp      garlic powder
¼ tsp        salt
¼ tsp        ground black pepper
1pc           egg, beaten
4pcs         fish fillet (ex. salmon, bass, halibut, tilapia), about 100g each

PROCEDURE:

1. To prepare the dipping sauce, mix all tartar sauce ingredients well. Cover then let it rest inside the chiller.
2. In another bowl, combine Japanese breadcrumbs, paprika, garlic powder, salt, and pepper then set aside.
3. Brush a very thin layer of egg onto all over the fish then dredge into the breadcrumb mixture.
4. Lightly spray or brush a very thinly brush oil onto the mesh baskets.
5. Arrange the fish fillet into the mesh baskets then air fry for 10 minutes at 180°C, turning over midway. 

Tip: To make fish fingers, simple cut fish fillet into “fingers”, about 2 x 10 cm before coating with breadcrumbs and egg.

Follow our Everyday Chef by Baumann Living on fb and get access to step-by-step recipes and cooking videos by guest chefs. Click here.