Crispy Fish Finger Pitta Pockets

Instructions

1. 1

   Use raw, boneless, skinless pollock, fully thawed and refrigerated if bought frozen, and four large, soft, ready-to-eat pittas weighing about 80 g each. Finely shred the cabbage. Mix the yogurt, lemon juice, black pepper and 1/4 teaspoon of the salt in a bowl; refrigerate until serving.

2. 2

   Pat the fish dry, check for bones and cut into 16 similar fingers, roughly 8 cm long and 2 cm thick. Season with the remaining 1/2 teaspoon salt. Put the flour in one shallow dish and beat the eggs in a second. In a third, mix the breadcrumbs, paprika and olive oil until evenly moistened.

3. 3

   Coat each fish finger lightly in flour, dip into the egg, let excess drip off, then press into the breadcrumbs. Refrigerate the breaded fish until its batch is ready to cook. Wash hands and clean utensils and surfaces after handling raw fish or egg; discard leftover coating mixtures.

4. 4

   Preheat the empty air fryer to 200°C/390°F for 3 minutes. Arrange eight fish fingers in one layer with small gaps between them. Cook at 200°C/390°F for 10–12 minutes, turning carefully after 5 minutes. Check the thickest fingers with a food thermometer: their centres must reach 63°C/145°F. If necessary, continue at the same temperature in 1-minute increments. Transfer to a clean plate, uncovered to preserve the crust.

5. 5

   Cook the remaining eight fish fingers in a single layer at 200°C/390°F for another 10–12 minutes, turning after 5 minutes and checking again for 63°C/145°F. Allow about 28 minutes overall for preheating, both batches and changing batches, with extra time only if needed to reach the safe temperature.

6. 6

   While the second batch cooks, halve the room-temperature pittas and gently open their pockets. Divide the yogurt-lemon sauce and cabbage between all eight halves. Add two cooked fish fingers to each half and serve immediately, allowing two filled halves per person.