Marianne Martinez
Cooking breaded fish in an air fryer is a quick, easy, and healthy way to enjoy your favourite fried fish. This method uses little to no oil, making it a healthier alternative to deep-frying. The air fryer also makes the process mess-free and convenient. You can use any type of fish fillets, such as cod, tilapia, catfish, pollock, hake, or haddock, and even salmon. The breading typically consists of flour, eggs, and breadcrumbs, with added spices and seasonings for flavour. The fish is then placed in the air fryer basket and cooked until golden and crispy.
| Characteristics | Values |
|---|---|
| Fish | Any white fish such as cod, tilapia, catfish, pollock, hake, haddock, or salmon |
| Flour | All-purpose flour or gluten-free flour |
| Seasonings | Paprika, garlic powder, onion powder, salt, and pepper |
| Egg | Beaten egg helps the breadcrumbs stick |
| Breadcrumbs | Panko breadcrumbs or regular breadcrumbs |
| Oil | Olive oil, canola, or vegetable oil |
| Cooking time | 10-15 minutes at 390°F (200°C) or 400°F |
| Calories | 153kcal |
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What You'll Learn
Pre-preparation: defrosting, drying and seasoning the fish
To prepare your fish for breading and air frying, there are a few important steps to follow. Firstly, if you are using frozen fish fillets, it is crucial to defrost them thoroughly. The best way to do this is to leave the fish in the refrigerator overnight. However, if you are short on time, you can place the frozen fish in an airtight plastic bag or its vacuum packaging and submerge it in a bowl of water that is slightly cooler than room temperature.
Once your fish is completely defrosted, you need to remove any excess moisture. Use a paper towel or a kitchen towel to pat the fish dry on both sides. This step is important because if the fish is too wet, it can cause the breading to become soggy instead of crispy during cooking.
Next, you can season your fish fillets. You can use a variety of seasonings, such as salt, black pepper, onion powder, garlic powder, paprika, or any other spices you prefer. Be generous with your seasonings to ensure the fish is packed with flavour.
After seasoning, you can move on to the breading process. Set up a dredging station with three bowls: one for the flour mixture, one for the beaten egg, and one for the breadcrumbs. You can season the flour with spices like paprika, garlic powder, salt, and pepper if you wish.
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Preparing the breading station
In a second dish, whisk and beat the eggs. You can add a little milk to the eggs if you like, to make the mixture thinner and easier to coat the fish.
In the third dish, add the breadcrumbs. Panko breadcrumbs will give a crispier texture, but regular dried breadcrumbs are also fine. You can also add some grated parmesan cheese to this dish for extra flavour. Mix the breadcrumbs with any of the spices mentioned above, or your own choice of spices.
You can also add some melted butter to the breadcrumbs and mix it through, which will help the breadcrumbs to brown and add a rich flavour.
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Coating the fish in the flour, egg and breadcrumb mixture
To coat the fish in the flour, egg, and breadcrumb mixture, you'll need three separate dishes for dredging. In the first dish, add the flour with the seasonings. You can add paprika, garlic powder, onion powder, black pepper, and salt to the flour. In the second dish, whisk the eggs until they are well beaten. In the third dish, combine the breadcrumbs with the parmesan cheese and any remaining seasonings. You can use regular breadcrumbs or panko breadcrumbs for a crispier texture.
Once you have your dredging station set up, pat the fish fillets dry with a paper towel. Then, one by one, dredge the fish in the flour mixture, making sure to coat it evenly. Next, dip the floured fish into the beaten egg, shaking off any excess. Finally, dredge the fish in the breadcrumb mixture, pressing the breadcrumbs onto the fish to ensure it is thoroughly and evenly coated. Repeat this process until all your fish fillets are coated in the flour, egg, and breadcrumb mixture.
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Cooking the fish in the air fryer
Next, prepare your fish fillets. You can use any type of fish fillets, such as cod, tilapia, catfish, pollock, hake, haddock, or salmon. Cut the fish into strips or portions of your desired size. If using frozen fish fillets, be sure to defrost them before breading and air frying. Pat the fish dry with a paper towel to remove any excess moisture, as this will help the breading stick better.
Now, it's time to bread the fish. Set up three bowls: one with flour, one with beaten egg, and one with breadcrumbs. You can use all-purpose flour or gluten-free flour if you prefer. For the breadcrumbs, regular or panko breadcrumbs will work, but panko will make the fish crispier. You can also add parmesan cheese to the breadcrumbs for extra flavour. Mix your desired spices into the flour, such as garlic powder, onion powder, paprika, salt, and pepper. Dip each fish fillet into the flour, then the egg, and finally into the breadcrumbs, making sure to coat evenly. Gently shake off any excess breading.
Once your fish fillets are breaded, place them into the air fryer basket in a single layer, being careful not to overcrowd the basket. Depending on the size of your air fryer, you may need to cook in batches. Spray the top of the breaded fish with oil spray, or drizzle with olive oil, to help them get crispy.
Cook the fish in the air fryer at 400 degrees Fahrenheit for 10-12 minutes, flipping halfway through. For a larger air fryer, you may need to cook for up to 15 minutes. The fish is done when the breading is golden brown and crispy, and the fish flakes easily with a fork. Check the thickest piece of fish with a fork to ensure it's cooked through.
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Storing and reheating the fish
Storing the Fish:
- Allow the cooked fish to cool down to room temperature.
- Place the leftover fish in an airtight container.
- Store the container in the refrigerator.
- Consume the leftover fish within 3 to 4 days for the best quality and food safety.
Reheating the Fish:
- Remove the fish from the refrigerator and bring it to room temperature for a few minutes.
- Preheat your air fryer if desired, although it is not necessary.
- Place the fish fillets in a single layer in the air fryer basket, ensuring they are not overcrowded.
- You can spray a light coating of olive oil on the fish for extra crispness, but it is not required.
- Reheat the fish at a temperature of 320°F (160°C) for 6 to 8 minutes, or until heated through. The time may vary depending on the type and brand of your air fryer.
- Check the temperature of the fish to ensure it has reached a safe internal temperature of 160°F (72°C).
- Serve and enjoy your crispy, freshly reheated fish!
Reheating fish in an air fryer helps maintain its crispy texture and delicious taste. It is a quick and convenient method that beats using a microwave or oven, which can lead to sogginess or uneven reheating. With these steps, your leftover breaded fish will taste like new again!
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Frequently asked questions
First, pat the fish dry with a paper towel and season with salt. Next, dredge the fish in a flour mixture, dip into whisked egg, and then coat with breadcrumbs. Place the fish in the air fryer basket and spray with oil. Cook for 10-15 minutes at 390°F-400°F, flipping halfway through.
You can use any type of fish fillets, but mild, firm white fish such as cod, tilapia, or haddock are recommended.
Yes, but make sure to completely defrost/thaw the fish before cooking.
Panko breadcrumbs are recommended for a crispier texture. However, regular breadcrumbs or gluten-free breadcrumbs can also be used.
You can add seasonings such as paprika, garlic powder, onion powder, black pepper, and salt to the flour mixture for extra flavor.
