Frozen fish sticks turn golden and crisp in the air fryer at 400°F (204°C) in about 8–11 minutes, with no preheating required. Flip them halfway through so both sides brown evenly. While they cook, stir together a quick tartar sauce for a creamy, tangy dip. It’s an easy dinner or snack with almost no prep.
Ingredients
- 24 frozen breaded fish sticks (about 12 oz)
- 1/2 cup mayonnaise
- 2 tablespoons finely chopped dill pickle
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
This makes about four servings of six sticks each. Keep the fish sticks frozen until they go into the air fryer; there’s no need to thaw them or add oil. Use a plain, unlined basket so hot air can reach the breading through the perforated grid.
How To Make It
- Arrange the frozen fish sticks in a single layer in the air fryer basket, leaving a little space between them. If 24 won’t fit without stacking, cook them in batches.
- Set the air fryer to 400°F (204°C). Cook for 8–11 minutes, carefully flipping each stick halfway through. Start checking near the early end of the range; basket size, stick thickness, and appliance settings can change the timing.
- While the fish cooks, stir the mayonnaise, chopped dill pickle, lemon juice, and Dijon mustard together in a small bowl. Keep the sauce chilled until serving.
- Check that the fish sticks are heated through and follow the package’s internal-temperature directions. Some frozen fish-stick packages specify 165°F (74°C); if yours does, check the center of a thick stick with a food thermometer and continue cooking until it reaches that temperature. Serve immediately with the tartar sauce.
Tips
Give them room. A crowded basket traps moisture against the coating. A second batch is worth it for crisp edges; check it a little early because the basket may already be hot.
Skip a solid liner. Cooking directly on the basket grid keeps the airflow open. Never put loose parchment in an empty air fryer, including during preheating; it can lift toward the heating element. If your appliance requires preheating, follow its manual and preheat with an empty, unlined basket.
Keep the sauce separate. Spoon it alongside the hot sticks rather than over them to preserve their crunch. Refrigerate any leftover tartar sauce promptly.
Add lemon wedges or a simple slaw, and dinner is ready to dip.
