Ella Walter
Cooking fish in an air fryer is a quick and healthy way to prepare a delicious meal. It's a great alternative to deep-fried fish, producing a crispy, golden exterior with a soft and moist inside. Air-fried fish is a versatile dish that can be made with a variety of fish fillets, including cod, tilapia, salmon, and catfish. With an air fryer, you can enjoy your favourite fried fish without the guilt, as it requires very little oil. In just a few simple steps, you can have a tasty and healthy meal ready in under 20 minutes.
Characteristics and Values Table for Cooking Fish in a Dry Fryer
| Characteristics | Values |
|---|---|
| Type of fish | Any kind of fish fillets can be used, e.g. cod, tilapia, catfish, pollock, hake, haddock, salmon, flounder, white trout, barramundi |
| Thawing method | Leave in the fridge overnight, or for smaller pieces, leave on the counter for an hour submerged in ice-cold water |
| Oil | Olive, canola, or vegetable oil to coat the fish fillets before breading |
| Breading | Homemade or store-bought dried bread crumbs, seasoned with onion and garlic powders, salt, pepper, Italian seasoning, cayenne, or almond flour |
| Cooking time and temperature | 390°F (199°C) for 12-15 minutes, flipping halfway through |
| Serving suggestions | Tartar sauce, lemon wedges, mushy peas, French fries |
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What You'll Learn
- Fish preparation: pat dry, thaw, and coat with oil
- Breadcrumbs: use store-bought or homemade with added spices
- Egg dip: dip fillets in egg before breading for better coating
- Air fryer settings: cook at 390°F (199°C) for 12-15 minutes
- Serving suggestions: serve with tartar sauce, lemon wedges, and mushy peas
Fish preparation: pat dry, thaw, and coat with oil
Before cooking, it's important to prepare your fish correctly. First, pat your fish dry with a paper towel on all sides. This is an essential step, as it ensures the flour coating sticks well and prevents soggy parts. It also helps to create a crispier surface.
If you're using frozen fish, you'll need to thaw it first. The best way to do this is by leaving it in the fridge overnight. If the piece is small, you can leave it on the counter for an hour submerged in ice-cold water until it's thawed.
Once your fish is dry and thawed, it's time to coat it with oil. You can use olive oil, canola oil, vegetable oil, or any other oil with a high smoking point. Rub the oil on all sides of the fish fillets. This will help the flour coating stick and create a crispy texture.
After coating with oil, it's time to dip the fish into a flour mixture. Make sure the fish is completely coated on all sides, then gently shake off any excess flour. The flour coating provides a delicious crispy texture and protects the fish from soaking up too much oil.
Now your fish is ready to be cooked in the air fryer or pan-fried!
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Breadcrumbs: use store-bought or homemade with added spices
When it comes to coating your fish fillets before air frying, you can use either store-bought or homemade breadcrumbs. If you're short on time, store-bought breadcrumbs are a convenient option, and you can easily find them at your local grocery store. On the other hand, making homemade breadcrumbs allows you to add your own spices and create a unique flavour profile for your fish.
For homemade breadcrumbs, start with stale bread. Any type of bread will work, and you can even mix different kinds for an interesting taste. Tear or cut the bread into small pieces, and place them in a food processor. Pulse until you achieve the desired crumb size—finer crumbs may require more pulsing. If you don't have a food processor, you can use a blender or grind the bread by hand.
Spread the breadcrumbs on a parchment paper-lined baking sheet. Drizzle olive oil and sprinkle salt over the breadcrumbs. You can also add other seasonings like garlic powder, onion powder, black pepper, or Italian seasoning. Bake at a temperature between 250°F and 350°F (125°C to 180°C) for 10 to 18 minutes, tossing halfway through, until golden brown and crisp.
Once your breadcrumbs are ready, coat each fish fillet generously. Remove any excess breadcrumbs before placing the fish in the air fryer. This will ensure an even cook and prevent the breadcrumbs from falling off. You can cook the fish at 200°C (390°F) for 12-15 minutes, flipping halfway through. The exact cooking time will depend on the size and thickness of your fish fillets, so be sure to keep an eye on them to avoid overcooking.
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Egg dip: dip fillets in egg before breading for better coating
When cooking fish in a dry fryer, it's important to consider the role of moisture in creating a crispy coating. The standard breading procedure, also known as the wet-dry-wet method, involves dipping the fish fillets in a wet ingredient like egg or milk, followed by a dry coating such as flour or breadcrumbs, and finally another layer of the wet ingredient before applying the finishing coat. This technique, popularized by Alton Brown, creates a crunchy texture when fried.
The egg dip plays a crucial role in the breading process by acting as a "glue" that binds the dry ingredients to the fish fillets. The moisture in the egg helps the breadcrumbs or flour adhere to the surface, resulting in a thicker and crispier crust. This is especially important when working with drier foods or if you plan to double-bread your fish.
By dipping the fillets in egg before breading, you can achieve a better coating that stays crisper, even when topped with sauce. The egg also helps to create a more uniform colour after frying. For an even crispier result, some cooks suggest mixing the egg with flour before dipping, which allows for better adhesion and saves time by eliminating a step in the traditional flour-egg-breading process.
When cooking fish in a dry fryer, it's important to note that the cooking time may vary depending on the type and thickness of the fish, as well as the model of your dry fryer. For best results, cook the fish at 200°C (390°F) for 12-15 minutes, flipping halfway through. The fish is ready when it flakes easily with a fork and has a crispy golden exterior with a soft and moist interior.
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Air fryer settings: cook at 390°F (199°C) for 12-15 minutes
To cook fish in an air fryer, you should preheat your air fryer to 390°F (199°C). This temperature setting will ensure that your fish is cooked through and has a crispy texture.
The cooking time will depend on the thickness and size of your fish fillets. For thicker fillets, set the timer for 15 minutes. Thinner fillets will cook through in 12 minutes. If your fish fillets are on the smaller side, check on them after 8-10 minutes and flip them over to ensure even cooking.
During the cooking process, it is a good idea to keep an eye on your fish. You can check on it after 6 minutes and then at 2-minute intervals until it is cooked to your desired level of doneness. The fish is ready when it is golden and crispy on the outside, and easily flaked with a fork on the inside.
You can use any kind of fish fillets, such as cod, tilapia, catfish, pollock, hake, haddock, or salmon. This method will result in fish that is crispy and golden on the outside, while remaining soft and moist on the inside.
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Serving suggestions: serve with tartar sauce, lemon wedges, and mushy peas
Fish cooked in a dry fryer is best served hot and crispy with tartar sauce, lemon wedges, and mushy peas.
To make tartar sauce, you can use either mayonnaise or yoghurt as a base. Mix in a bowl with chopped pickles, shallots, capers, lemon zest, lemon juice, dill, and parsley. Season with salt and pepper to taste and refrigerate until ready to serve.
For the mushy peas, you can either boil or steam them. If boiling, add bicarbonate of soda to the water, and simmer for 20 minutes. If steaming, steam for 3-4 minutes until tender. Drain the peas, and add cream and butter. Blend into a thick, chunky paste, and season with salt and pepper. Finish with fresh mint, parsley, and a squeeze of lemon juice.
Finally, serve the fish with lemon wedges on the side, and the tartar sauce and mushy peas in separate bowls.
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Frequently asked questions
Pat the fish fillets dry with a paper towel, then coat them in oil and seasoning. Bread the fish by dipping it in egg and then breadcrumbs. Cook at 390°F (199°C) for 12-15 minutes, flipping halfway through.
You can use any kind of fish fillets in an air fryer, including cod, tilapia, catfish, pollock, hake, haddock, salmon, and flounder.
To get crispy fish in an air fryer, ensure the fish is not overcrowded in the basket and that it is brushed with oil or cooking spray to prevent sticking. You can also bread the fish with a mixture of breadcrumbs and your choice of spices.
Depending on the size and thickness of the fish, it should take around 12-15 minutes to cook in an air fryer. The fish is ready when it flakes easily with a fork.
