Luftfritterade fiskpinnar

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1. 1
   Heat the air-fryer to 180C. Cut the fish into 3-4cm-thick lengths (the size of a classic fish finger) – you should be able to make around 6-8. Tip the beaten egg onto a plate or into a shallow bowl. Tip the panko breadcrumbs onto another plate or into a shallow bowl and season well.
2. 2
   Roll the fish pieces in the egg, gently shake off any excess, then coat in the panko breadcrumbs. Transfer the coated fish to a plate and continue with the remaining pieces.
3. 3
   Transfer the fish fingers to the air-fryer basket, keeping them in a single layer, then cook for 8-10 mins until cooked through and golden.
4. 4
   To make a sandwich, butter two slices of bread, then spread a thick layer of the tartare sauce or ketchup over one piece. Lay 3-4 fish fingers on top, followed by a few lettuce leaves, then top with the second slice of bread.