Fish sticks taste best when they’re crisp and crunchy on the outside, warm and flaky on the inside, and beautifully golden brown. And what’s better at delivering that sort of textural satisfaction than an air fryer? Heating up your entire oven seems impractical if you’re only cooking a few fish sticks for a snack, or making a some crispy fish tacos for lunch. Frying them on the stovetop works great, but leaves your kitchen smelling like fish and your stove spattered with oil. Making fish sticks in an air fryer is the ideal solution, putting perfectly cooked fish sticks onto your plate in a matter of minutes.
What Are Fish Sticks?
Fish sticks are made from fish that’s been minced, shaped into rectangular “sticks,” breaded and cooked, either by deep frying or baking. Once the fish sticks are fully cooked, they are flash-frozen, packaged and shipped off to stores for you to reheat at home. Fish sticks are usually made with flaky white fishes like cod, haddock or flounder.
How to Air-Fry Frozen Fish Sticks
You’ll Need
- Frozen fish sticks; either store-bought or homemade
- Cooking spray
- Tongs
Directions
For Basket Model Air Fryers
Preheat your air fryer to 400°F for one to two minutes. Place frozen fish sticks in a single layer in the air fryer basket and cook for five minutes. Use tongs to flip the fish sticks over, then continue air frying for another three to five minutes until they’re brown and crisp to your liking. Allow them to cool for at least one minute before moving them to a plate (letting the breading cool slightly prevents it from slipping off), then serve immediately.
For Oven-Style Air Fryers
Preheat your air fryer to 400° for one to two minutes.
Gently spray the air fryer racks with nonstick cooking spray. Place the frozen fish sticks in a single layer, leaving at least 1/2-inch of space between them. This gives the hot air room to circulate around the fish sticks, crisping them evenly on every side, and eliminating the need to flip them halfway through cooking.
Air fry the fish sticks for 8 to 10 minutes until they’re cooked to your liking. Allow them to cool for at least one minute before transferring them to a plate. Serve immediately.
Tips for Making Fish Sticks in the Air Fryer
How long do you air-fry fish sticks?
Fish sticks in an air fryer can take anywhere from 8 to 10 minutes to cook. If you like yours extra-crispy, you might want to let them cook for a few minutes more—just keep an eye on them, checking in every minute until they look exactly how you like them. Once you’ve found the perfect cooking time for your fish sticks, write yourself a little note so you can remember it for next time. Hot tip: write it on a piece of masking tape with permanent marker, then stick it onto the bag before you put it back in the freezer.
What do you serve with air-fryer fish sticks?
When it comes to what to serve with air-fryer fish sticks, the sky’s the limit! You can go the classic route with store-bought tartar sauce, or try your hand at making a homemade version. There are plenty of condiments that go wonderfully with fish sticks, like ketchup, hot sauce and salsa. If you’d like to make fish sticks in an air fryer with some authentic British-style fish and chips flavor, drizzle them with a little malt vinegar right before serving.
Don’t limit yourself to eating fish sticks on their own with dipping sauce—they’re an excellent kitchen shortcut when you want to make a fish-based meal without much hassle! Use them to get Baja fish tacos to the table in minutes, or use them in place of shrimp in a Louisiana-style po’boy sandwich. You can also treat them like fried chicken and toss them in wing sauce after frying.
How do you store air-fried fish sticks?
Store leftover fish sticks in an airtight container in the refrigerator for up to four days. Keeping them in the front of the fridge will help you remember to eat them before they go bad. For an extra layer of protection, use a small piece of masking tape and a permanent marker to label the container with the date you made fish sticks in an air fryer.
Can you reheat fish sticks in an air fryer?
Yes! You can reheat fish sticks in an air fryer the same way you cooked them in the first place, with one key difference. Because leftover fish sticks are no longer frozen, it will take only three to five minutes to get them back to ultra-crispy condition. The exact timing will depend on the make and model of your air fryer, so keep an eye on them and use your best judgment.
Lemon-Batter Fish
Fishing is a popular recreational activity where we live, so folks are always looking for ways to prepare their catches. My husband ranks this as one of his favorites. —Jackie Hannahs, Cedar Springs, Michigan Got an air fryer? Try these air-fryer fish recipes, too!
Fish and Fries
"Tuck in" as if you're in a traditional British pub. These oven-baked, moist fish fillets have a fuss-free coating that's healthy but just as crunchy and golden as the deep-fried kind. Simply seasoned and also baked, the crispy fries are perfect on the side. —Janice Mitchell, Aurora, Colorado
Homemade Fish Sticks
I am a nutritionist and needed a healthy fish fix. Moist inside and crunchy outside, these are amazing with oven fries or roasted veggies and low-fat homemade tartar sauce. —Jennifer Rowland, Elizabethtown, Kentucky
Crispy Fish & Chips
A British pub classic turns crown jewel when you add horseradish, panko and Worcestershire. You can also try it with white fish like cod or haddock. —Linda Schend, Kenosha, Wisconsin
Batter-Up Walleye
Nothing is more rewarding than celebrating the day's catch with friends when you share this fresh dish. Substitute your favorite pan fish! —Alesha Oster, Williston, North Dakota
Parmesan-Crusted Tilapia
You won’t have to fish for compliments when this is the catch of the day! Christi McElroy — Neenah, Wisconsin
Crispy Beer-Battered Fish
A local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve the beer battered fish with a ranch dressing and hot sauce mixture as a dip. —Jenny Wenzel, Gulfport, Mississippi
Parmesan Fish Sticks
I wanted a healthier approach to fish sticks and developed a baked tilapia with a slightly peppery bite. My husband and sons love the crispy coating. —Candy Summerhill, Alexander, Arkansas
Oven-Fried Fish & Chips
My baked fish is a shoo-in when you want fish and chips without the frying mess. Dare I say, they're a little upgrade from the English pub classic. Get more of my recipe at cinnamonspiceandeverythingnice.com. —Reeni Pisano, Wappingers Falls, New York
Dijon-Crusted Fish
Dijon, Parmesan and a hint of horseradish give this toasty fish lots of flavor. The preparation is so easy, it takes just 5 to 7 minutes to get four servings ready for the oven. —Scott Schmidtke, Chicago, Illinois
Oven-Fried Fish Nuggets
My husband and I love fried fish, but we're both trying to cut back on dietary fat. I came up with this oven-baked version. He likes it as much as deep-fried fish, so I know it's a winner. —LaDonna Reed, Ponca City, Oklahoma
Pretzel-Crusted Catfish Bites
I'm not a big fish lover, so any concoction that has me loving fish is a keeper in my book. This combination of flavors just works for me. It's wonderful served with a nice buttery herb rice pilaf and corn muffins with honey! —Kelly Williams, Forked River, New Jersey
Secret Ingredient Fried Catfish
Pancake mix and carbonated water are the surprising secrets to these beautifully browned catfish fillets. Serve with coleslaw or sweet potato fries, and get ready for smiles. —Taste of Home Test Kitchen. Next try this easy-to-make fried catfish recipe.
Lemon-Parsley Baked Cod
After trying a few baked cod recipes, this was the first fish recipe that got two thumbs up from my picky meat-only eaters. The tangy lemon gives the cod fish some oomph. —Trisha Kruse, Eagle, Idaho
Fish & Chips with Dipping Sauce
My husband and I really like fish and chips, but not all the grease that typically comes along with it. I decided to give the classic dinner a makeover. Turns out the pickle dip is healthier than tartar sauce, and we like it a lot better—who knew? —Michelle Lucas, Cold Spring, Kentucky
Creamy Coleslaw
For me, this is the best coleslaw recipe because a package of shredded cabbage and carrots really cuts down on prep time. This creamy coleslaw recipe is great for potlucks or to serve to your family on a busy weeknight. —Renee Endress, Galva, Illinois
Hush Puppies
A fish dinner isn’t complete without a side of hush puppies, and my mom is well-known for this recipe. It's the best! —Mary McGuire, Graham, NC. Check out our new sides for fried fish.
Rustic Rye Bread
This gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job, too. —Holly Wade, Harrisonburg, Virginia
Favorite Bread & Butter Pickles
I made these pickles while growing up and love them because you can eat them with just about anything. Now, both of my children love these pickles, too. I think you'll enjoy them as much as we do! —Linda Weger, Robinson, Illinois
Macaroni Coleslaw
My friend Peggy brought this coleslaw to one of our picnics, and everyone liked it so much, we all had to have the recipe. —Sandra Matteson, Westhope, North Dakota
Dill & Chive Peas
Growing my own vegetables and herbs helps keep things fresh in the kitchen, but frozen peas make this side is a breeze to prepare. —Tanna Richard, Cedar Rapids, Iowa
Crispy Smashed Potatoes
Golden brown and buttery, these crispy smashed potatoes live up to their tantalizing name. A sprinkle of fresh herbs when they’re hot out of the oven maximizes the flavor…and the pretty. —Althea Dye, Howard, Ohio
Nutty Broccoli Slaw
My daughter gave me the recipe for this delightful salad. The sweet dressing nicely coats a crisp blend of broccoli slaw mix, onions, almonds and sunflower kernels. Crushed ramen noodles provide even more crunch. It's a smash hit wherever I take it. —Dora Mae Clapsaddle, Kensington, Ohio
Three-Bean Baked Beans
I got this recipe from my aunt and made a couple of changes to suit our tastes. With ground beef and bacon mixed in, these satisfying beans are a big hit at backyard barbecues and church picnics. I'm always asked to bring my special beans. —Julie Currington, Gahanna, Ohio
Potluck Macaroni and Cheese
You'll always have a winner at the potluck when you bring macaroni and cheese. Here's an extra-rich, creamy version for the slow cooker. —Jennifer Blondek, Chicopee, Massachusetts
Garlic-Chive Baked Fries
Yes, you do want fries with that—especially these crispy, golden fries, full of garlic flavor and just a little bit of heat. —Steve Westphal, Wind Lake, Wisconsin
Potato Clam Chowder
I ran across this recipe in one of my antique cookbooks. It's a timeless classic I like to prepare for friends and family throughout the year, but especially during the holidays. —Betty Ann Morgan, Upper Marlboro, Maryland
Spicy Applesauce
We have an apple-picking party every year. It's a bushel of fun, and I always look forward to cooking a batch of this easy applesauce seasoned with cinnamon, cloves and allspice. —Marian Platt, Sequim, Washington
Sweet 'n' Tangy Freezer Pickles
Now you can have all the goodness of crunchy sweet-sour pickles without going to the trouble of canning them. Even though these puckery slices can be stored in the freezer, they don't last long at my house. —Jean Vance, Charlotte, North Carolina
Oven Parmesan Chips
My husband and I avoid fried foods, but potatoes are part of our menu almost every day. These delectable sliced potatoes get nice and crispy and give our meals a likable lift. —Mary Lou Kelly, Scottdale, Pennsylvania
Microwave Pickles
You can enjoy a small batch of these sweet crunchy pickles anytime without the work of traditional canning methods. They're loaded with flavor and so easy to make. —Marie Wladyka, Land O'Lakes, Florida
Rosemary Sweet Potato Fries
A local restaurant got me hooked on sweet potato fries. I started making them at home with different seasonings to match the taste. I'm thrilled with the results! —Jackie Gregston, Hallsville, Texas
Contest-Winning Old-Fashioned Potato Salad
We live at the edge of Pennsylvania Dutch Country, where there are lots of small farms. Country markets are plentiful here, so potatoes are a staple. I use them up in this delicious old-fashioned potato salad recipe. —Nancy Grove-Nichols, Dillsburg, Pennsylvania
Aunt Frances’ Lemonade
My sister and I spent a week each summer with our Aunt Frances, who always had this thirst-quenching lemonade in a stoneware crock in her refrigerator. It makes a refreshing drink after a hot day of running around. —Debbie Reinhart, New Cumberland, Pennsylvania
Spicy Ketchup
When this homemade ketchup is bubbling on the stove, the aroma takes me back to childhood. One taste and I’m home again. —Karen Naihe, Kamuela, Hawaii
Refrigerator Garden Pickles
Canning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. —Linda Chapman, Meriden, Iowa
Creamy Hash Brown Casserole
This versatile side dish is so good with grilled steak, and is delicious with other meats as well. A creamy cheese sauce and crunchy topping make this potato casserole popular for family dinners and potlucks. —Teresa Stutzman, Adair, Oklahoma
Easy Homemade Chunky Applesauce
Here's a comforting, home-style treat that never loses its appeal. Dish up big bowlfuls and wait for the smiles! —Marilee Cardinal, Burlington, New Jersey
Spicy Sweet Potato Chips & Cilantro Dip
This irresistible combo could become your new signature snack food. Park the spicy baked chips next to a bowl of the cool, creamy dip and let the gang have at it. What a fantastic twist on traditional chips and dip! —Elizabeth Godecke, Chicago, Illinois
Homemade Potato Salad
This homemade potato salad recipe doesn't have many ingredients, so it isn't as colorful as many that you find nowadays. But Mama made it the way her mother did, and that's the way I still make it today. Try it and see if it isn't one of the best-tasting potato salads you have ever eaten! —Sandra Anderson, New York, New York
Easy Dill Pickles
This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. —Betty Sitzman, Wray, Colorado
Parmesan Potato Wedges
I recommend serving these Parmesan potato wedges alongside a salad for a light lunch or serving them as a side dish with a chicken or beef entree. —Beth Ask, Ulster, Pennsylvania
Green Onion Tartar Sauce
Here’s a traditional sauce worth making from scratch. It makes the meal feel very special, and guests are always impressed. You might never buy the bottled stuff ever again. —Roger Slivon, Genesee Depot, Wisconsin
Lemonade Iced Tea
I have always loved iced tea with lemon, and this irresistible thirst-quencher takes it one step further. The lemonade gives this refreshing drink a nice color, too. —Gail Buss, New Bern, North Carolina
Beet and Sweet Potato Fries
Instead of offering traditional french fries, try these oven-baked root vegetables as a flavorful side dish. —Marie Rizzio, Interlochen, Michigan
Broccoli Slaw with Lemon Dressing
Our family absolutely loves broccoli, so I'm so happy there's finally a slaw mix in stores that uses broccoli stems. I like this slaw best after 20 minutes or so to allow the flavors to meld. —Donna Marie Ryan, Topsfield, Massachusetts
Caraway Seed Rye Bread
My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. —Millie Feather, Baroda, Michigan
Pickled Green Beans
This recipe produces zippy little pickled green beans, preserving my veggies for months to come ... if they last that long. I crank up the heat a bit with cayenne pepper. —Marisa McClellan, Philadelphia, Pennsylvania
Moist Red Pepper Cornbread
The name of this recipe says it all—except how perfect they are for scooping up that last drop of soups and stews! —Katherine Thompson, Tybee Island, Georgia
Homemade Spicy Hot Sauce
I created this spicy recipe one day using what I had available from my garden: hot peppers, carrots, onions and garlic. The carrots make this recipe stand out. —Carolyn Wheel, Fairfax, Vermont
Fire-and-Ice Pickles
These sweet and spicy pickles are great on a sandwich or all by themselves as a snack. The recipe is an easy way to dress up store-brought pickles and make them a special treat! —Myra Innes, Auburn, Kansas
Potato Wedges with Sweet & Spicy Sauce
I'm a small-business owner, so most of my recipes are a result of not having time to run to the store, and doing with what's on hand. Here's a perfect example. Dip these wedges in anything. —Dana Alexander, Lebanon, Missouri
Raspberry Lemonade Concentrate
Here's a concentrate that allows you to enjoy a refreshing summer beverage any time of year. Sweet raspberries balance the tartness from lemons. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Savory Corn Bread
Want to serve your favorite chili or stew with an equally amazing corn bread? Look no further than this simply perfect recipe. It's the best! I've brought it to potlucks many times. —Krista Klaus, Round Rock, Texas
Classic Tartar Sauce
You'll never buy the jarred stuff again once you've tried this homemade tartar sauce recipe! —Michelle Stromko, Darlington, MarylandThe post How to Make Fish Sticks in the Air Fryer appeared first on Taste of Home.
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