Tiffany Haney
Air fryers are a fantastic way to cook fish, giving you a crispy exterior without the mess and grease of deep frying. You can use an air fryer to cook a variety of fish, from salmon to cod, and the process is simple and quick. The air fryer uses a fan to circulate hot air around the fish, cooking it evenly and efficiently. The result is a golden, crispy, and delicious fillet that is perfect for a weeknight dinner. So, if you're looking for a healthier alternative to traditional fish and chips, or simply want to try something new, cooking fish in an air fryer is a great option.
How to cook a fish in an air fryer
| Characteristics | Values |
|---|---|
| Thawing | Leave the fish in the fridge overnight or in cold water for an hour or two |
| Marinade | Buttermilk and Old Bay |
| Flour | All-purpose flour or gluten-free flour |
| Egg | Beaten egg |
| Breadcrumbs | Seasoned breadcrumbs, cornmeal, or panko |
| Oil | Olive oil spray or a tablespoon of oil |
| Temperature | 380°F to 400°F |
| Cooking time | 10-20 minutes |
| Flipping | Halfway through |
| Sides | Fries, tartar sauce, lemon wedges, salad, or potato wedges |
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What You'll Learn
Choosing the right fish
Firstly, consider the thickness of the fish fillets. It is recommended to choose moderately thin to medium-thick fillets, as they will cook more evenly and quickly in the air fryer. Thicker fillets, such as tuna or swordfish, will take longer to cook and may not yield the best results. On the other hand, extremely thin strips of fish may not be ideal for this cooking method, as they can fall apart or dry out too quickly.
For the best results, opt for firm, mild white fish such as cod, haddock, pollock, halibut, flounder, whiting, or walleye. These types of fish tend to hold their shape well during cooking and have a delicate flavour that pairs well with various seasonings and coatings. Among these options, cod is particularly popular due to its thicker and firmer texture, which helps it maintain its integrity and moisture better than some of the other options.
If you prefer to use frozen fish, it is important to properly thaw it before cooking. You can either leave the fish in the fridge overnight or submerge it in ice-cold water for an hour or until completely thawed. This step is crucial if you plan on breading your fish, as it will ensure the breading adheres properly.
Additionally, consider the size of the fish fillets and cut them into relatively equal portions to ensure even cooking. This way, you can avoid having some pieces overcooked while others are still undercooked.
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Preparing the fish
Next, cut the fish into evenly sized fillets or strips. For the best results, the fish should be thawed before cooking. You can thaw frozen fish by leaving it in the fridge overnight or, for smaller pieces, by submerging it in ice-cold water for an hour or two.
Once your fish is cut and thawed, pat it dry with a paper towel. Then, prepare a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs or panko. Season the flour and breadcrumbs with salt and pepper, or any other desired spices. You can also add cornmeal to the breadcrumbs for a crispier texture.
Now, it's time to coat the fish. Working with one piece at a time, dredge the fish in the flour, shaking off any excess. Then, dip it into the egg, letting the excess drip off. Finally, coat the fish with the breadcrumbs, pressing gently to ensure they stick to all sides. Repeat this process until all your fish pieces are breaded.
After breading, place the fish on a plate or parchment-lined baking sheet. If desired, you can prepare a marinade by whisking together buttermilk and Old Bay seasoning, and then marinate the coated fish for up to 20 minutes or up to 8 hours in advance.
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Coating the fish
To coat the fish, you can use a variety of dry ingredients, such as flour, breadcrumbs, cornmeal, and spices. You can also use a wet ingredient like egg to help the dry coating stick to the fish.
Firstly, pat the fish fillets dry with a paper towel. You can then season the fish with salt and pepper or a spice rub on all sides. Next, dredge the fish in flour, shaking off any excess. You can use regular flour or a gluten-free alternative. Then, dip the fish in beaten egg, allowing any excess to drip off. Finally, dredge the fish in breadcrumbs, pressing gently to ensure the coating sticks. You can use regular or gluten-free panko breadcrumbs, or for a lighter coating, use crushed corn flakes or Rice Chex cereal.
If you want to add a crispy, crunchy texture to your fish, you can use a cooking spray or a tablespoon of oil to coat the fish before air frying. However, some sources suggest that this method may cause the coating to fall off, so it is important to ensure that the coating is dry and excess is shaken off before placing the fish in the air fryer.
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Cooking the fish
First, take the fish out of the fridge and let it thaw if it is frozen. You can do this by leaving it in the fridge overnight or by submerging it in ice-cold water for an hour or two. Then, cut the fish into strips and portion the fillets so that they are all roughly the same size. This will help ensure even cooking.
Next, prepare three wide, shallow bowls. In the first bowl, place some flour. In the second, whisk some eggs. In the third, combine breadcrumbs, cornmeal, seasoned salt, and pepper. Working with a few pieces at a time, dredge the fish in flour, shaking off any excess. Then, dip the fish in the egg, letting any excess drip off. Finally, roll the fish in the breadcrumb mixture to coat, pressing gently to ensure the coating sticks.
Once all the fish pieces are breaded, spray them with cooking spray or olive oil on both sides. You can also coat the fish with a tablespoon of oil instead of using cooking spray. Place the fish in the air fryer basket in a single layer, leaving about 1/4-inch of space between them to ensure the hot air can circulate. You may need to work in batches to avoid overcrowding the air fryer.
Cook the fish at 380-400°F for 10-15 minutes, turning them over halfway through. The fish is done when it is golden brown and flakes easily with a fork. If you are cooking in batches, keep the first batch warm in a 200°F oven while cooking the second batch.
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Serving the fish
Once your fish is cooked, it's time to serve it! The best way to enjoy air-fried fish is with a side of tartar sauce and lemon wedges. You can also serve it with fries for a fish-and-chips experience. If you're looking for something lighter, try serving it with a salad, such as chickpea, cucumber tomato avocado, or healthy coleslaw. Other vegetable sides could include sautéed green beans, sautéed broccoli, or roasted asparagus.
If you're a fan of fish tacos, you can use the air-fried fish fillets as a filling. You can also serve the fish with potato wedges, roasted fingerling potatoes, or lemon rice.
If you have any leftovers, store them in an airtight container in the refrigerator for up to a day. To reheat, let the fish come to room temperature, then place it in the oven or air fryer at 350 degrees Fahrenheit for a few minutes until warmed through.
Enjoy your delicious and healthy air-fried fish!
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Frequently asked questions
It takes around 12-15 minutes to cook fish in an air fryer.
The air fryer should be set to 390°F (200°C or 199°C).
You can use fresh or frozen fish fillets, but make sure they are completely thawed. Bread the fish by dipping it in egg and then a bread crumb mixture. You can season the breadcrumbs with salt, Italian seasoning, pepper, granulated garlic powder, or cayenne for more flavour or heat.
Brush the air fryer basket with oil or line it with parchment paper. Place the fish in a single layer, ensuring they don't overlap. Halfway through cooking, flip the fillets to ensure they don't stick and cook evenly.
