Prep time: 10 minutes | Cook time: 10 to 12 minutes | Serves 4
Salt and pepper, to taste
1½ pounds (680g) skinless haddock fillets, ¾ inch thick, sliced into 4-inch strips
2 cups panko bread crumbs
1 tablespoon vegetable oil
¼ cup all-purpose flour
¼ cup mayonnaise
2 large eggs
1 tablespoon Old Bay seasoning
Vegetable oil spray

  1. Dissolve ¼ cup salt in 2 quarts cold water in large container. Add the haddock,
    cover, and let sit for 15 minutes.
  2. Toss the panko with oil in a bowl until evenly coated. Microwave, stirring
    frequently, until light golden brown, 2 to 4 minutes; transfer to shallow dish.
    Whisk the flour, mayonnaise, eggs, mustard, Old Bay, ⅛ teaspoon salt, and ⅛
    teaspoon pepper together in a second shallow dish.
  3. Set a wire rack in a rimmed baking sheet and spray with vegetable oil spray.
    Remove the haddock from the brine and thoroughly pat dry with paper towels.
    Working with 1 piece at a time, dredge the haddock in the egg mixture, letting
    excess drip off, then coat with the panko mixture, pressing gently to adhere.
    Transfer the fish sticks to the prepared rack and freeze until firm, about 1 hour.
  4. Set the temperature of the air fryer oven to 400ºF (204ºC). Press Start to begin
    preheating. Lightly spray the air fryer oven perforated pan with vegetable oil
    spray. Arrange up to 5 fish sticks in the prepared perforated pan, spaced evenly
    apart. Air fry until fish sticks are golden and register 140ºF (60ºC), 10 to 12
    minutes, flipping and rotating fish sticks halfway through cooking.
  5. Serve warm.