It’s Fish Fridays and we have another ocean friendly recipe from Canadian chef and Marine Stewardship Council ambassador Charlotte Langley. You are going to love this one! It’s for air fryer fish finger nachos.
This version of nachos transforms a classic snack favourite into a more complete meal and is a new way to serve up MSC certified sustainable fish sticks to little and big kids alike. Now, for what you have been waiting for – the recipe for air fryer fish finger nachos!
Prep: 10 minutes
Cook Time: 10-15 minutes
Serving size: Serves 4 as a main course for lunch, dinner or a hearty snack
Experience level: Beginner
1 box (640 g) of your favorite MSC certified sustainable breaded Fish Sticks
½ cup (115 g) tomatoes, seeded and chopped
2 tbsp (30 g) pickled jalapeño, chopped
2 green onions, chopped
4 tbsp (15 g) fresh coriander (cilantro), chopped
Nacho Cheese Sauce:
2 tbsp (28 g) unsalted butter
2 tbsp (15 g) flour
2 cups (500 ml) milk
2 cups (225 g) shredded Tex Mex cheese
1 tsp (2.5 g) chili powder
- Preheat the air fryer to 400°F
- Cook the fish sticks in the air fryer for 5-7 minutes or until crispy.
- In a small saucepan over medium low heat, melt the butter and whisk in flour. Cook for 1-2 minutes, or until the mixture starts to smell toasty.
- Slowly add in the milk stirring constantly and bring to a low simmer. Cook stirring often until the sauce is thick enough to coat the back of a spoon.
- Add in the shredded cheese a handful at a time and mix well until each is fully incorporated.
- Season the cheese sauce with chili powder and salt to taste.
- To assemble, on a large platter, spread out the crispy fish sticks, top with the nacho cheese sauce and garnish with chopped tomato, pickled jalapeño, green onions, and coriander (cilantro).
- Optional: serve with sour cream, guacamole, salsa, hot sauce, or whatever other nacho toppings you have handy.