Frozen fish fingers can be made tastier and crispier by adding a simple fridge ingredient before cooking: finely grated Parmesan cheese. The tip was shared by home cooks on the Air Fryer Tips and Recipes Facebook page, where a post about tasteless freezer fish fingers drew more than 20 comments.
Home cooks share their air fryer advice
Rachel Warr wrote on the page: “Is there any advice for fish fingers? I grab the freezer ones, but they’re tasteless and never cook right.” Commenters said the air fryer was the only way to go, noting that hot air rapidly circulates around the fish, making it crispier than cooking in oil or moisture. They added that fish fingers often cook much faster in air fryers, but it is always recommended to follow the packet instructions.
The Parmesan trick for a crispy coating
Claire Wilcox commented: “I add Parmesan before cooking and lemon after, tastes amazing. Cook without turning them over for at least 10 minutes.” Will Turner also recommended adding the cheese before cooking for a delicious crust. To try the trick, arrange the fish in the air fryer, then finely grate and sprinkle Parmesan over each finger. For extra flavour, mix the Parmesan with a small amount of garlic granules and black pepper before sprinkling. Cook according to packet instructions, checking towards the end. The cheese melts into the crumb, turning golden and crisp and adding a layer of texture.
Serve with homemade tartar sauce
To upgrade the meal, a simple tartar sauce from BBC Food uses six tablespoons of mayonnaise, one gherkin, one tablespoon of capers, one teaspoon of lemon juice, one tablespoon of chopped parsley and two teaspoons of chopped tarragon. Serve the sauce alongside the fish fingers, perhaps with chips, for a restaurant-quality meal at home.
