Tillie Doyle
Cooking breaded fish in an air fryer is a quick, easy, and healthy way to enjoy your favourite fried fish recipes. With an air fryer, you can achieve a crispy exterior and a juicy interior without the mess and calories of deep frying. This method works with any kind of white fish fillet, such as cod, haddock, pollock, or catfish, and can be made with fresh or frozen fish. The key to success is ensuring your fish is well-coated with a breading of your choice and not overcrowding the air fryer basket, which will allow the hot air to circulate and create an even crisp.
Characteristics and Values
| Characteristics | Values |
|---|---|
| Fish | Any white fish fillet, such as cod, haddock, pollock, catfish, tilapia, hake, halibut, flounder, whiting, or salmon |
| Fish preparation | Cut into 3-4 oz portions, butterfly thick fillets, and flatten to ensure even frying and maximum crispiness |
| Breading | Flour, egg, and breadcrumbs (preferably panko) or a flour and egg mixture with breadcrumbs |
| Seasoning | Salt, paprika, chili powder, black pepper, garlic powder, onion powder, Italian herb blend, Old Bay, or Salt and Vinegar Seasoning |
| Oil | Olive oil, canola oil, or vegetable oil (optional, as oil can make the fish soggy) |
| Cooking time | 10-15 minutes at 390°F-400°F (200°C), flipping halfway through |
| Serving suggestions | Lemon wedges, tartar sauce, French fries, slaw, or a green salad |
| Storage | Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month |
| Reheating | Reheat in the air fryer at 350°F-400°F (200°C) for 3-6 minutes |
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What You'll Learn
Choosing the right fish
When it comes to choosing the right fish for air frying, there are a few factors to consider. Firstly, it is important to select a fish that is firm and mild in flavour. White fish, such as haddock, pollock, cod, halibut, flounder, whiting, and walleye, tend to work well. Cod, in particular, is a good option as it is thicker and firmer, resulting in juicier fillets. If you opt for a thinner fish, such as whiting or flounder, you may need to adjust the cooking time slightly.
Another factor to consider is the thickness of the fish fillets. The ideal thickness for fish cooked in an air fryer is 1/2 to 3/4 inches. Thicker fillets may take longer to cook and can result in over-browned breading. Therefore, thinner fillets or fish sticks are often a better option for even cooking and maximum crispiness. If you are using thicker fillets, it is recommended to butterfly and gently press them to flatten before breading and air frying.
Fresh or frozen fish fillets can be used for air frying. If using frozen fillets, it is important to completely defrost or thaw them before breading and cooking. This helps ensure even cooking and prevents the release of excess moisture during the cooking process, which can affect the crispiness of the breading.
When preparing the fish for breading, it is recommended to sprinkle salt on both sides of the fillets. This helps to release excess moisture and ensures that the coating adheres better to the fish during cooking. Additionally, a three-part coating of flour, egg, and breadcrumbs or panko can be used to create a crispy and golden exterior.
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Preparing the fish
Choose Your Fish: Select a firm, mild white fish such as haddock, pollock, cod, halibut, flounder, or whiting. You can also use frozen fish fillets, but ensure they are completely thawed before breading and air-frying.
Prepare the Fish Fillets: Cut the fish into portions of 3-4 oz each. If you have thick fillets, consider butterflying them by cutting lengthwise from top to bottom through the middle without cutting all the way through. Gently press the fillets to flatten them, ensuring they are of uniform thickness. This step helps the fish cook evenly and promotes crispiness.
Seasoning and Coating: Set up a breading station with three shallow bowls. In the first bowl, place all-purpose flour. You can also season the flour with spices like onion and garlic powder if desired. In the second bowl, whisk an egg to use as a binder for the breadcrumbs. In the third bowl, mix breadcrumbs with your choice of seasonings. You can use Italian-style breadcrumbs or plain breadcrumbs seasoned with Italian seasoning, cayenne, or other spices. You can also use panko breadcrumbs for a lighter coating.
Breading the Fish: Start by dredging the fish fillets in the flour, shaking off any excess. Then, dip the fillets in the egg, ensuring they are well-coated. Finally, dredge the fish in the seasoned breadcrumbs, pressing gently to ensure an even and thorough coating. Repeat this process for all fillets.
Chilling the Breaded Fish: Before air-frying, it is recommended to chill the breaded fish for about 10 minutes. Place the coated fillets on a parchment-lined baking sheet and refrigerate. This helps the breading adhere to the fish and ensures a crispier coating.
Once the fish fillets are prepared and coated, you can proceed to cook them in your air fryer, following the recommended temperature and timing guidelines for the desired level of doneness and crispiness.
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Making the breading
Before coating the fish, it's important to remove any excess moisture. Pat the fillets dry with a paper towel, then season with salt and pepper. Next, coat the fillets in a thin layer of oil, which will help the breadcrumbs stick. You can use olive oil, canola, or vegetable oil for this.
Now you're ready to start breading the fish. First, dredge the fish in the flour, shaking off any excess, then dip it in the egg. Finally, dredge the fish in the breadcrumbs, pressing gently to ensure an even and thorough coating. You can repeat this process for a thicker breading. Before cooking, place the breaded fish in the refrigerator for 10 minutes to ensure the breading adheres, and sprinkle any wet spots with a pinch of breadcrumbs.
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Cooking the fish
First, prepare your fish fillets. If you're using frozen fish, make sure they're completely defrosted/thawed before cooking. Cut the fillets into portions of 3-4 oz each. Butterfly thick fillets and gently press to flatten. This will help the fish cook evenly and make it crispier.
Next, set up three shallow bowls with your flour, beaten egg, and panko/breadcrumb mixture. Season the panko with salt, pepper, paprika, chili powder, garlic powder, onion powder, or any other spices you like. You can also add a tablespoon of olive oil, canola oil, or vegetable oil to the breadcrumbs to help them stick to the fish and get crispy.
Now, it's time to bread the fish. Dredge each fillet in flour, shaking off any excess. Then, dip it in the egg, followed by the breadcrumb mixture, pressing gently to coat. Make sure the fillet is evenly and thoroughly coated. Repeat this process for all fillets.
Once your fillets are breaded, place them in the refrigerator for about 10 minutes. This will help the breading adhere to the fish. After chilling, if there are any wet spots, sprinkle a pinch of panko on them and pat gently.
Preheat your air fryer to 400°F and spray the basket with cooking spray or brush it with oil. You can also line the basket with air fryer-friendly parchment paper to prevent sticking.
Place the breaded fish fillets in the air fryer basket in a single layer, ensuring they don't overlap. Work in batches to avoid overcrowding, as this will prevent the fish from crisping properly.
Air fry the fish at 390-400°F for 10-15 minutes, depending on the thickness of the fillets. For thinner fillets, adjust the cooking time accordingly. Halfway through the cooking time, gently flip the fillets to ensure even cooking and to prevent sticking.
The fish is done when the breading is golden brown and crispy, and the fish flakes easily with a fork. The internal temperature of the fish should reach at least 145-160°F.
Serve the fish with lemon wedges and tartar sauce on the side. Enjoy!
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Storing and reheating the fish
Storing the Fish:
If you have any leftover cooked fish, it is important to store it properly to maintain its freshness and quality. Place the leftover fish in an airtight container or wrap it well on a plate before storing it in the refrigerator. This will help keep the fish moist and prevent it from drying out. You can store cooked fish in the fridge for up to 3 days. If you need to keep it for a longer period, consider freezing it. Frozen cooked fish can be stored for up to a month.
Reheating the Fish in an Air Fryer:
When it comes to reheating your breaded fish, using an air fryer is an excellent choice. Air fryers are known for their ability to reheat food evenly and efficiently, thanks to the rapid air circulation they create. This helps maintain the crispy texture of the fish, preventing it from becoming soggy, which is a common issue with other reheating methods like microwaves or ovens.
To reheat your breaded fish in the air fryer, set the temperature to 350-400 degrees Fahrenheit (180-200 degrees Celsius). Place the fish in the air fryer basket, ensuring it is in a single layer with some space around each fillet for proper air circulation. Reheat for 3-6 minutes, depending on the thickness of the fillets and the desired level of crispiness. Keep an eye on the fish to avoid overcooking, as the timing may vary slightly depending on your air fryer model and the type of fish.
The internal temperature of the fish should reach at least 160 degrees Fahrenheit (72 degrees Celsius) to ensure it is safely heated through. You can use a meat thermometer to check the temperature if needed.
Reheating Tips:
- It is best to reheat the fish in batches to avoid overcrowding the air fryer basket, which can affect the cooking process and the crispiness of the fish.
- If you are reheating frozen breaded fish, there is no need to thaw it first. You can place it directly in the air fryer and follow the same reheating instructions.
- To add extra flavour and moisture to your fish, consider spritzing it with a small amount of lemon juice or olive oil before reheating.
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Frequently asked questions
The best temperature to cook breaded fish in an air fryer is between 390°F (200°C) and 400°F.
It takes around 10-15 minutes to cook breaded fish in an air fryer.
Before cooking, you should pat the fillets dry with a paper towel to remove any excess moisture. This helps the coating adhere better to the fish. Then, coat the fillets in a thin layer of oil and gently press them into the breadcrumbs.
Leftover cooked fish can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to a month.
