Adding a sprinkle of Parmesan cheese to frozen fish fingers before cooking can deliver a tastier, extra-crispy crust, according to tips shared by home cooks online. The simple ingredient upgrade was recommended on the Air Fryer Tips and Recipes Facebook page, where cooks agreed the air fryer is the best method.
Home cooks share their favourite trick
Rachel Warr posted on the page: "Is there any advice for fish fingers? I grab the freezer ones, but they're tasteless and never cook right." The post drew more than 20 comments from fish finger enthusiasts, who unanimously recommended air frying for crispier results because hot air circulates rapidly around the food rather than letting it sit in oil or moisture.
One commenter, Claire Wilcox, said: "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 golden crust.
How to get the crispiest coating
To try the trick, place the frozen fish fingers in the air fryer, finely grate the cheese, and scatter it generously over each one. For extra depth of flavour, mix the Parmesan with a pinch of garlic granules and black pepper before dusting. Cook following the packet instructions while keeping a close eye on them towards the end, as the cheese melts into the breadcrumb coating and turns golden brown.
Fish fingers also cook faster in air fryers, though it is always advisable to follow the packet instructions.
Pair with homemade tartar sauce
To complete the meal, a homemade tartar sauce can be made using a BBC Food recipe with just a few ingredients. Combine 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 in a bowl, then stir well. Serve alongside the fish fingers, perhaps with chips, for a restaurant-worthy meal at home.
