Frying Battered Fish: Air Fryer Magic

Frying battered fish in an air fryer is possible and can be a healthier alternative to deep-frying. The air fryer is great for quickly cooking frozen battered fish to perfection. The batter cooks to be crispy and the fish is deliciously hot. For the best outcome, pick your favourite brand of frozen battered fish. The type of batter does not matter, but beer batter or tempura are popular choices. The fish itself will heavily impact the final flavour. For example, white fish fillets are preferred over salmon.

How to prepare the fish for frying

Preparing fish for frying in an air fryer is simple and can be done in a few steps. Firstly, you will need to pat the fish dry with a paper towel. This is an important step as it ensures that the fish is not too wet, which can cause the breading or batter to become soggy. Next, you will need to prepare your dredging station. This involves setting up three bowls: one with flour, one with a beaten egg, and one with breadcrumbs. You can season the flour with spices such as paprika, garlic powder, onion powder, salt, and pepper. Give the fish a light dredge in the flour, coating it evenly, and shaking off any excess.

Then, dip the fish into the egg, ensuring it is fully coated, before moving it to the bowl of breadcrumbs. Gently press the fish into the breadcrumbs, ensuring it is fully coated. You can use regular breadcrumbs, but for an extra crispy texture, panko breadcrumbs are recommended. Once the fish is coated in breadcrumbs, it is ready to be placed in the air fryer. However, it is important to ensure that the air fryer basket is not overcrowded, as this can prevent the fish from crisping up. Spray the air fryer basket generously with oil, and place the fish inside.

For an extra crispy coating, spray the fish with oil as well. Set the air fryer to the desired temperature, usually between 380-400°F, and cook for around 10-15 minutes, depending on the thickness of your fish. For an even cook, flip the fish halfway through the cooking time. The fish is ready when it is golden and crispy, and flakes easily with a fork.

The best oil to use for frying battered fish

Frying battered fish is a delicate process. The right oil can ensure flavours don't transfer, the fish doesn't become greasy, and the seafood's natural taste isn't overpowered.

The Smoke Point

The smoke point is the temperature at which an oil starts to break down and become unusable. When deep-frying fish, you want to use an oil that has a high smoke point so you can fry the fish at a high temperature.

The Flavor

Fish is delicate, so you want to choose an oil with a neutral flavour that won't overpower the fish.

Flavor Transfer

If you're frying different types of seafood (or other foods) simultaneously, you must prevent the flavours from transferring.

Best Oils for Frying Battered Fish

• Canola oil: A jack-of-all-trades oil, canola oil is perfect for searing, frying, browning, or roasting. It is a very light oil with a good smoke point and is not too expensive.
• Vegetable oil: With a smoke point between 400º and 450º, vegetable oil is the best bet for deep-frying. It is a neutral oil made from various ingredients, including soybeans, sunflower seeds, corn, canola, sesame, and more. It imparts little to no flavour and helps achieve a crispy, crunchy texture.
• Safflower oil: Refined safflower oil has a high smoke point and a neutral flavour, making it ideal for frying fish. It's important not to use unrefined or semi-refined safflower oil, as these have lower smoke points.
• Peanut oil: While used more for frying chicken and french fries, peanut oil's high smoke point makes it a great contender for frying fish. It could add a slightly nutty flavour to the finished product.
• High oleic sunflower oil: This oil has a high smoke point and is mostly neutral in flavour. It can have a slight nuttiness that could affect the flavour of whatever you fry.
• Avocado oil: Avocado oil has a smoke point of 520º.
• Olive oil: Olive oil has a lower smoke point than other oils, but it could impart some flavour to the fish. It helps give the skin a crispy crust, from which you can remove the flaky white fish easily.

Tips for Frying Battered Fish in an Air Fryer

• Double dip: Dip the fish in the batter and then into flour so it coats the batter.
• Oil spray: The one thing you can't skip is coating the fish in a spray of olive oil.
• Flip: It is not necessary to flip the fish over while it is cooking in the air fryer.

The best type of fish to use

When it comes to choosing the best type of fish to fry in your air fryer, there are a few factors to consider. Firstly, it is recommended to use a thick fish fillet, preferably with a thickness of at least 1 inch. This is because a thicker fillet will prevent the fish from overcooking or drying out while the batter crisps up in the air fryer.

Secondly, it is best to use a mild white fish, such as cod, pollock, haddock, or tilapia. These types of fish have a meaty yet flaky texture and tend to stay moist when cooked. You could also use catfish, hake, or even salmon, depending on your preference.

If you are using frozen fish fillets, ensure that they are completely defrosted before coating and air-frying. For the best results, leave the fish to thaw overnight in the refrigerator, or if the fillets are small, you can defrost them by submerging them in ice-cold water for an hour.

Lastly, when preparing the fish, make sure to pat it dry with paper towels before coating. This step is crucial as any excess moisture on the surface of the fish can prevent the batter from adhering properly and affect the crispiness of the final product.

How to make the batter stick to the fish

Battering fish for the air fryer can be tricky as the batter tends to run off the fish and through the holes in the bottom of the air fryer basket. However, there are several tips you can follow to make the batter stick to the fish.

Firstly, ensure that the fish is patted dry before battering. Any excess moisture on the fish can cause the batter to slide off. Next, coat the fish in a thin layer of flour. This helps the batter to adhere better to the fish. After dipping the fish in the batter, dip it in flour again so that the batter doesn't drip off. It is also important to generously spritz the coated fish with oil to ensure that none of the flour is left dry. This will also help the batter to stick to the fish.

Additionally, you can try double-dipping the fish. After dipping the fish in the batter, dip it in flour and then back into the batter for a second coat. Finally, chill the battered fish in the fridge for at least 20-30 minutes before cooking. This will help the batter to set and stick better to the fish.

How to get the batter crispy

To get the batter crispy, there are a few key steps to follow. Firstly, make sure your fish fillet is nice and thick. This is important because the fish needs to be thick enough that it doesn't overcook by the time the batter becomes crispy.

Next, prepare your batter. A standard batter consists of flour, cornstarch, baking soda, and beer. You can also add spices such as garlic powder, onion powder, smoked paprika, cayenne pepper, and black pepper to give it some extra flavour. Mix the dry ingredients first, and then slowly add the beer, whisking continuously until a smooth batter forms. You can also add an egg to the batter to help it bind to the fish.

Now it's time to coat the fish. Dip the fish fillets into the batter, making sure they are fully coated. Let the excess batter drip off, and then coat each fillet with seasoned flour. You can also sprinkle any leftover flour on the fish and pat it gently to help the flour adhere. This double-coating process will create a thicker coating that will stay in place while air frying.

Before placing the fish in the air fryer, spritz both sides of the coated fillets generously with oil. This step is crucial, as it ensures that the flour doesn't dry out and helps to create a crispy texture. Place the fish in the air fryer basket, set the temperature to around 380-390°F, and cook for about 12-15 minutes. Keep an eye on the fish during cooking, and spritz with more oil if you notice any dry spots.

Finally, serve your crispy, golden fish with your choice of sides and sauces. Enjoy!

Frequently asked questions