• Rinse and pat dry the fish fillet. Cut into 4-inch x 1-inch long pieces. Depending on the thickness of the fish you may end up with 6 to 10 pieces. Sprinkle and rub ½ teaspoon of salt all over the fish pieces. Whisk the eggs in a wide bowl.
• Mix together all the ingredients for the flour coating in a wide bowl.
• In another wide bowl mix together breadcrumbs, salt, and pepper.
• Take one fish piece at a time and dip it in the flour mixture coating well on all the sides. Pick up the fish and carefully place it in the egg mixture. Using your other hand evenly coat the fish with the egg and place it in the bowl of breadcrumbs. Coat the fish with breadcrumbs using your dry hand. Note: Try to use one hand for coating the dry mixes and one hand for the egg mixture so your fingers stay clean and not get coated all over with breadcrumbs. If that does happen, wash and dry your hands and continue to coat the fish.
• Spray the air fryer basket with cooking oil. Carefully place the coated fish inside the basket with enough space between them. Lightly spray oil on top. Adjust the temperature to 400 degrees and cook for 8 minutes. Then turn the fish over, lightly spray oil and cook for additional 4 minutes or until the fish is cooked through and is flaky when cut with a fork. You can also use a digital thermometer to make sure that the internal temperature of the thickest part is 145 degrees F.

To Serve

• Serve hot with Sriracha Mayo. To make the mayo simply mix sriracha sauce with mayo.
• You can also serve the fish fingers with tartar sauce by whisking together ⅓ cup of mayo, 2 tablespoons finely diced pickles, 1 tablespoon of fresh dill or parsley and ½ tablespoon of lemon juice. Add salt & pepper to taste.