Cody Casey
Air fryers are a convenient and healthy alternative to deep frying, producing crispy, crunchy, faux-fried foods with less oil and mess. You can cook dried fish in an air fryer in a few simple steps. First, pat the fish dry and season with salt and pepper. Next, dredge the fish in flour, shaking off any excess, before dipping it in egg. Finally, coat the fish with a breadcrumb mixture. Place the fish in the air fryer basket, being careful not to overcrowd it, and cook at a temperature between 380°F and 400°F for 10 to 15 minutes, turning halfway through. The fish is ready when it is golden and flakes easily with a fork.
How to Cook Dried Fish in an Air Fryer
| Characteristics | Values |
|---|---|
| Fish Type | Any firm, mild white fish: haddock, pollock, cod, halibut, flounder, whiting, walleye, etc. |
| Fish Fillet Thickness | Moderately thin |
| Fish Fillet Preparation | Pat dry with paper towels, season with salt and pepper, dredge in flour, dip in egg, coat with breadcrumb mixture |
| Fish Fillet Placement in Air Fryer Basket | Single layer with about 1/4-inch of space between fillets |
| Air Fryer Preheat Temperature | 400°F |
| Air Fryer Cooking Temperature | 380°F - 400°F |
| Air Fryer Cooking Time | 10-20 minutes, depending on the type of fish and air fryer model |
| Air Fryer Basket Preparation | Spritz with non-stick spray |
| Serving Suggestions | Lemon wedges, tartar sauce, mayonnaise-based sauce, hot sauce |
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What You'll Learn
Choosing the right fish
For best results, opt for moderately thin, white, and flaky fish varieties such as cod, haddock, pollock, or mahi-mahi. These types of fish have similar cooking times and temperatures, ensuring even and consistent cooking. They are also versatile and pair well with various seasonings and coatings. Additionally, they are less prone to drying out or becoming rubbery, making them ideal for the air fryer's cooking method.
It is recommended to avoid thicker fish fillets like tuna or swordfish when using an air fryer. These fish take significantly longer to cook and may not yield the desired flaky texture when cooked in an air fryer. If you do choose to cook thicker fillets, be prepared to adjust the cooking time accordingly.
When selecting fish for air frying, it is essential to consider the size and thickness of the fillets. Ensure that the fillets are not too thin, as thin strips may not yield desirable results. Thicker fillets, such as those cut from the centre of a fish, can be used, but they may require a longer cooking time. Aim for a uniform size and thickness among your fillets to ensure even cooking.
Lastly, the versatility of air fryers allows you to use either fresh or frozen fish fillets. If you start with frozen fillets, ensure they are completely thawed before cooking. This will make it easier to coat them with breading or seasonings and help them cook more evenly.
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Preparing the fish
Once your fillets are thawed, you can portion them into relatively the same size to ensure even cooking. Then, pat the fish dry with paper towels and season both sides with salt and pepper. Next, prepare three shallow bowls. One with flour, one with beaten eggs, and the last with breadcrumbs. Working with one piece at a time, coat the fish in flour, then dip it in the egg, and finally, dredge it in the breadcrumbs, pressing gently to coat. If you want to add extra flavour, you can mix the breadcrumbs with paprika, chili powder, garlic powder, onion powder, or salt.
After your fish fillets are coated, spray them with olive oil or cooking spray, and you are ready to cook!
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Battering the fish
Step 1: Prepare the Fish
Start by patting the fish dry with paper towels. This step is crucial as it helps to remove any excess moisture, ensuring that the batter adheres properly to the fish.
Step 2: Dredge in Flour
Place some flour on a plate or in a shallow bowl. Working with one piece of fish at a time, dredge the fish in the flour, making sure to coat it evenly. Shake off any excess flour before proceeding to the next step.
Step 3: Dip in Egg
In a separate shallow bowl, beat an egg until it is well blended. Dip the floured fish into the egg, ensuring that it is completely coated. The egg will act as a binder, helping the subsequent coating adhere to the fish.
Step 4: Coat with Breadcrumbs
Prepare a mixture of breadcrumbs, cornmeal, and seasonings such as salt and pepper in another shallow bowl. You can also add other spices and herbs to the mixture to enhance the flavour of the fish. Gently press the fish into the breadcrumb mixture, ensuring that it is evenly and thoroughly coated.
Step 5: Repeat as Needed
If you are preparing multiple pieces of fish, repeat the dredging, dipping, and coating process for each piece. This ensures that every piece of fish has a delicious and crispy batter.
Step 6: Spray with Oil (Optional)
For an extra crispy texture, you can lightly spray or drizzle the battered fish with olive oil or cooking spray. This step is optional but can enhance the crunch and colour of the final product.
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Cooking the fish
Cooking dried fish in an air fryer is an easy and quick process. The air fryer uses a fan to circulate hot air around the fish fillets, cooking them in just minutes with minimal oil.
To start, you will need to prepare the fish fillets. If using frozen fish, defrost them and pat dry with paper towels. Cut the fillets into moderately thin strips, about 1/4-inch thick. The fillets should be thin enough to cook quickly and evenly, but not so thin that they break apart. Next, season the fish on both sides with salt and pepper, or any other desired seasonings.
In three separate shallow bowls, add flour to one, beat an egg in the second, and combine breadcrumbs, cornmeal, and seasonings in the third. Working with one piece at a time, dredge the fish in flour, shaking off any excess. Then, dip the fish in the egg, and finally, coat it with the breadcrumb mixture. Repeat this process until all the fish pieces are breaded.
Once the fish is prepared, preheat your air fryer to 380-400°F. Place the fish pieces in a single layer in the air fryer basket, making sure not to overcrowd them, as this will prevent even cooking and crisping. Spray the coated fish and the air fryer basket with cooking spray or olive oil.
Now, you are ready to cook the fish! Place the basket in the preheated air fryer and cook for 5 minutes. Then, carefully flip the fish and cook for another 5 minutes, or until the fish is golden brown and flakes easily with a fork. The total cooking time will depend on the size and thickness of your fillets, so adjust accordingly.
Your air-fried fish is now ready to be served! Enjoy it with lemon wedges, tartar sauce, or your favorite condiments.
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Serving the fish
When serving the fish, it is best to serve it hot and fresh. You can serve the fish with a side of tartar sauce and lemon wedges. You can also serve it with a sauce made from mayonnaise, pickle relish, onion, lemon juice, black pepper, and salt. If you want to spice things up, you can add some hot sauce to your tartar sauce.
The fish should be golden and crispy on the outside, soft and moist on the inside. If your fish is not golden brown, place it back in the air fryer for a few more minutes. The fish is ready when it is easily flaked with a fork.
You can also experiment with different types of fish and breading. For example, you can try using different types of firm, mild white fish such as haddock, pollock, cod, halibut, or flounder. Each type of fish will have a slightly different cooking time, so be sure to adjust accordingly.
Additionally, you can try using different types of breading. For example, you can use a combination of breadcrumbs and cornmeal, or you can use a gluten-free option such as almond flour and crushed corn flakes.
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Frequently asked questions
Cooking dried fish in an air fryer takes 10 to 15 minutes.
It is recommended to preheat your air fryer to 400 degrees Fahrenheit. Cook the fish at 380 to 400 degrees Fahrenheit.
Pat the fish dry with paper towels and season with salt and pepper on both sides. Then, dredge the fish in flour, dip it in egg, and coat it with breadcrumbs.
It is recommended to use a moderately thin, white, and flaky fish such as cod, haddock, pollock, or mahi mahi. Thicker fish like tuna or swordfish will take longer to cook.
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