Name: Air-Fryer Crispy Fish Fillet Sandwiches
Yield: Makes 4 sandwiches
Ingredients: 2 cups (100 g) plain panko breadcrumbs; 2 large eggs; 1⁄4 cup regular or low-fat mayonnaise (do not use fat-free); 1 Tbsp. Dijon mustard; 1 Tbsp. (8 g) all-purpose flour; 1⁄2 tsp. mild paprika; 1⁄2 tsp. onion powder; 1⁄2 tsp. tablespoon salt; 1⁄2 tsp. ground black pepper; Four 4- to 6-oz. (115- to 140-g) cod fillet sections (thawed if frozen); Nonstick spray; 4 white burger buns, preferably potato buns; Tartar sauce, as a condiment

Photo by Eric Medsker

Battered or crumbed? That’s always the question when it comes to the fillets in fried fish sandwiches. Why decide? We opted for both for a rich, maximum crunch.

We developed a creamy batter that will stick to the fillets (thanks to the flour in the mix). Then we dredged the fillets in panko for tons of crunch per bite from an air fryer. Thus, we get the best of both worlds: a rich but still crunchy coating. If you like, you can raise the bar by adding a slice of sharp American-style cheddar cheese to each sandwich, or sprinkling the crispy fish fillets with malt vinegar before building the sandwiches.

This recipe was excerpted from 'The Look and Cook Air Fryer Bible' by Bruce Weinstein and Mark Scarbrough. Buy the full book on Amazon.