1-First Steps: Preparing the Ingredients Begin by hard boiling 3 eggs for 7 minutes, then cool, peel, and chop them finely. Mix these with ¼ cup mayonnaise, 1 teaspoon curry powder, salt, and pepper; refrigerate the mixture. Next, cut 600 grams of firm white fish fillets into pieces about 3 cm thick and 10 12 cm long, then pat them dry to remove excess moisture.

2-Coating and Cooking Process Whisk the remaining 3 eggs with ¼ cup milk in one bowl. Season ¾ cup plain flour in another bowl. In a third bowl, combine 2½ cups panko crumbs with 3 teaspoons garlic powder and additional seasoning. Coat each fish piece by dusting with the seasoned flour, dipping into the egg wash, then covering with panko crumbs, and repeating the egg and crumb steps for a double layer. Spray the air fryer basket with cooking oil spray. Arrange 8 fish fingers in the basket without overlapping and spray oil on top. Air fry at 200°C for 5 minutes, then turn the fish fingers, spray oil again, and cook for another 5 6 minutes until golden and crisp. If you have extra fish fingers, you can freeze them by placing them on a tray lined with baking paper and freezing for 2 hours before storing in sealed containers for up to 2 months. Preparation time is about 20 minutes, with 30 minutes of cooking.

3-Assembly and Serving While the fish cooks, toast the 4 burger rolls. To serve, spread tartare sauce on the buns, add mini cos lettuce, place two fish fingers on each, spoon on the refrigerated egg salad mixture, and cover with the bun top. Serve alongside air fryer chips and coleslaw if desired. For an oven alternative, bake at 210°C for 15 20 minutes until cooked through and golden.