1-Start by boiling 3 of the eggs for 7 minutes, then peel and finely chop them. Mix the chopped eggs with ¼ cup mayonnaise and 1 tsp curry powder, add salt and pepper to taste, stir well, cover, and refrigerate to let the flavors blend. This egg salad adds a creamy topping that complements the crispy fish.

2-Next, pat the 600g firm white fish fillets dry and cut them into pieces about 3 cm thick and 10-12 cm long. In a shallow bowl, whisk the remaining 3 eggs with ¼ cup milk. Prepare two other dishes: one with ¾ cup plain flour seasoned with salt and pepper, and another with 2½ cups panko crumbs mixed with 3 tsp garlic powder and seasoned as well.

3-Coat each fish piece by dusting it in the flour, dipping it into the egg mixture, then pressing it into the panko crumbs. Repeat the egg and panko coating for a double crumb, ensuring a crunchy exterior. Spray the air fryer basket with cooking oil spray, place 8 fish fingers inside, spray them lightly, and air fry at 200°C for 5 minutes.

4-After the first 5 minutes, turn the fish fingers, spray them again, and air fry for another 5-6 minutes until golden and crispy. Freeze any leftovers if you have them for later use. To serve, spread tartare sauce on the toasted burger rolls, add mini cos lettuce, place 2 fish fingers on each, spoon the refrigerated egg salad on top, and cover with the bun top.

5-Serve with air fryer chips if you like, and consider adding coleslaw for a fuller meal. The whole process takes about 20 minutes to prepare and 30 minutes to cook, making it ideal for busy days. For an oven alternative, cook at 210°C for 15-20 minutes until done. Try this air fryer eggplant recipe for more crispy ideas.