Step by step

Method

5 steps

1. 1

   Stir ⅓ cup mayonnaise with 2 tablespoons sweet pickle relish, ½ teaspoon garlic powder, and 1 teaspoon lemon juice. Chill the tartar sauce while the fish cooks.

2. 2

   Cut 1 lb skinless cod, haddock, or tilapia into strips about 1 inch wide and pat them very dry. Crush 2 cups cornflakes into coarse crumbs and mix with ¼ teaspoon kosher salt, ¼ teaspoon black pepper, and 1 teaspoon lemon zest.

3. 3

   Combine 2 tablespoons melted butter with 1 tablespoon lemon juice. Brush the fish lightly on every side, then press into the crumbs so they stick.

4. 4

   Preheat the air fryer to 400°F. Mist the basket and arrange the sticks in one layer with space between them — batch if needed. Air fry 8–10 minutes, turning carefully after 5 minutes, until the coating is crisp and the fish flakes easily or hits 145°F.

5. 5

   Season with the remaining pinch of salt and serve right away with the tartar sauce and lemon wedges. You want crisp lemony fish sticks that flake clean — not soggy pale crumbs or dry overcooked fish.