Pistachio Crusted Cod Fish Sticks with Pesto Tartar sauce

Four breaded and fried pickle spears on a square white plate, served with a small dish of creamy dipping sauce, are displayed on a wooden table in sunlight.

5 from 1 vote

Pistachio Crusted Cod Fish Sticks with Pesto Tartar sauce

These air-fried pistachio fish sticks with pesto tartare sauce is an elevated version of one of my favorite ways to eat fish as a child. It’s healthy, delicious and takes less than 20 minutes.

Total Time20

Course: Appetizer, dinner, lunch

Cuisine: American

Keyword: easy, fish

Servings:

Ingredients

Fish

1 lb Cod Sliced into 1.5 inch batons
1.5 cup panko breadcrumbs
1/2 cup crushed pistachios
1/2 lemon zested
1 tsp olive oil
1/2 cup flour
2 eggs
1 tbsp dijon mustard
Salt & pepper

Pesto Tartar Sauce

1/2 cup mayo
2 tbsp green olives chopped
1 tbsp capers rinsed and chopped
1/2 lemon zest and juice
2-3 tbsp pesto

Instructions

Fish

Slice the fish, pat it dry and season with salt and pepper.
Assemble dredging station. In one bowl, flour with salt and pepper. In another, eggs with dijon mustard. In the third, panko, pistachios, lemon zest, oil, salt and pepper. Dip each piece of fish into the flour mix, followed by the eggs, and finally the panko (make sure to press in coating well.)
Assemble the fish on an airfryer tray, spray with oil. Cook at 400 degrees for 8 minutes, flipping halfway through.

Sauce

Chop up olives and capers. In a bowl combine the mayo, olives, capers, lemon zest & juice, and pesto. Taste and adjust with salt and pepper to preference.

Nutrition