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2
teaspoons Dijon mustard
2
egg, whisked
Flaked sea salt
pepper to taste
75g
golden crumbs
50g
(15) Ritz Crackers, crushed
50g
flour
500g
uncooked cod, cut into finger sizes (2.5cm by 10cm)
Cooking Spray
8 slices
white bread
Tartar sauce or ketchup
Iceburg lettuce, shredded
2
teaspoons Dijon mustard
2
egg, whisked
Flaked sea salt
pepper to taste
2oz
golden crumbs
1oz
(15) Ritz Crackers, crushed
1oz
flour
17oz
uncooked cod, cut into finger sizes (2.5cm by 10cm)
Cooking Spray
8 slices
white bread
Tartar sauce or ketchup
Iceburg lettuce, shredded
Utensils
Step 1
Place mustard, eggs and salt to taste in a shallow bowl, whisk together. Place crumbs and cracker crumbs in another shallow dish. Dredge each finger in flour, dip each fish finger in mustard egg mixture, then dredge in crumbs and proceed with all until are breaded.
Step 2
Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR FRY, setting temperature to 180˚C, and set time to 3 minutes. Press START/STOP to begin.
Step 3
Select AIR FRY, set temperature to 180˚C, and set time to 8 minutes. Select START/STOP to begin.
Step 4
After 4 minutes, flip fish, spray other side and reinsert basket to resume cooking. Repeat until all fish fingers are cooked.
Step 5
Spread tartar sauce or ketchup on one slice of bread, add lettuce and 3 fish fingers for each sandwich.
Place mustard, eggs and salt to taste in a shallow bowl, whisk together. Place crumbs and cracker crumbs in another shallow dish. Dredge each finger in flour, dip each fish finger in mustard egg mixture, then dredge in crumbs and proceed with all until are breaded.
2
teaspoons Dijon mustard
2
egg, whisked
Flaked sea salt
pepper to taste
75g
golden crumbs
50g
(15) Ritz Crackers, crushed
50g
flour
500g
uncooked cod, cut into finger sizes (2.5cm by 10cm)
Cooking Spray
8 slices
white bread
Tartar sauce or ketchup
Iceburg lettuce, shredded
2
teaspoons Dijon mustard
2
egg, whisked
Flaked sea salt
pepper to taste
2oz
golden crumbs
1oz
(15) Ritz Crackers, crushed
1oz
flour
17oz
uncooked cod, cut into finger sizes (2.5cm by 10cm)
Cooking Spray
8 slices
white bread
Tartar sauce or ketchup
Iceburg lettuce, shredded
Step 2 of 5
Insert crisper plate in basket and basket in unit. Preheat unit by selecting AIR FRY, setting temperature to 180˚C, and set time to 3 minutes. Press START/STOP to begin.
2
teaspoons Dijon mustard
2
egg, whisked
Flaked sea salt
pepper to taste
75g
golden crumbs
50g
(15) Ritz Crackers, crushed
50g
flour
500g
uncooked cod, cut into finger sizes (2.5cm by 10cm)
Cooking Spray
8 slices
white bread
Tartar sauce or ketchup
Iceburg lettuce, shredded
2
teaspoons Dijon mustard
2
egg, whisked
Flaked sea salt
pepper to taste
2oz
golden crumbs
1oz
(15) Ritz Crackers, crushed
1oz
flour
17oz
uncooked cod, cut into finger sizes (2.5cm by 10cm)
Cooking Spray
8 slices
white bread
Tartar sauce or ketchup
Iceburg lettuce, shredded
Step 3 of 5
Select AIR FRY, set temperature to 180˚C, and set time to 8 minutes. Select START/STOP to begin.
2
teaspoons Dijon mustard
2
egg, whisked
Flaked sea salt
pepper to taste
75g
golden crumbs
50g
(15) Ritz Crackers, crushed
50g
flour
500g
uncooked cod, cut into finger sizes (2.5cm by 10cm)
Cooking Spray
8 slices
white bread
Tartar sauce or ketchup
Iceburg lettuce, shredded
2
teaspoons Dijon mustard
2
egg, whisked
Flaked sea salt
pepper to taste
2oz
golden crumbs
1oz
(15) Ritz Crackers, crushed
1oz
flour
17oz
uncooked cod, cut into finger sizes (2.5cm by 10cm)
Cooking Spray
8 slices
white bread
Tartar sauce or ketchup
Iceburg lettuce, shredded
Step 4 of 5
After 4 minutes, flip fish, spray other side and reinsert basket to resume cooking. Repeat until all fish fingers are cooked.
2
teaspoons Dijon mustard
2
egg, whisked
Flaked sea salt
pepper to taste
75g
golden crumbs
50g
(15) Ritz Crackers, crushed
50g
flour
500g
uncooked cod, cut into finger sizes (2.5cm by 10cm)
Cooking Spray
8 slices
white bread
Tartar sauce or ketchup
Iceburg lettuce, shredded
2
teaspoons Dijon mustard
2
egg, whisked
Flaked sea salt
pepper to taste
2oz
golden crumbs
1oz
(15) Ritz Crackers, crushed
1oz
flour
17oz
uncooked cod, cut into finger sizes (2.5cm by 10cm)
Cooking Spray
8 slices
white bread
Tartar sauce or ketchup
Iceburg lettuce, shredded
Step 5 of 5
Spread tartar sauce or ketchup on one slice of bread, add lettuce and 3 fish fingers for each sandwich.
2
teaspoons Dijon mustard
2
egg, whisked
Flaked sea salt
pepper to taste
75g
golden crumbs
50g
(15) Ritz Crackers, crushed
50g
flour
500g
uncooked cod, cut into finger sizes (2.5cm by 10cm)
Cooking Spray
8 slices
white bread
Tartar sauce or ketchup
Iceburg lettuce, shredded
2
teaspoons Dijon mustard
2
egg, whisked
Flaked sea salt
pepper to taste
2oz
golden crumbs
1oz
(15) Ritz Crackers, crushed
1oz
flour
17oz
uncooked cod, cut into finger sizes (2.5cm by 10cm)
