If you love the idea of golden, crispy fried fish but dread the fuss (and oil) of deep frying, your air fryer is about to become your new best friend.
With a few pantry staples and almost no effort, you can enjoy perfectly crunchy fish that’s tender and flaky inside – all with a fraction of the oil. Whether it’s for a quick weeknight dinner or a fuss-free weekend meal, this method is a game-changer.
Why air fry?
Air fryers mimic the crispiness of deep frying but with far less oil. The hot circulating air gives you that crunchy coating without the greasy heaviness. That means you can have “fried” fish that’s lighter, quicker, and healthier—without compromising on flavour.
Choosing the right fish
The trick is to stick with firm, mild white fish. Cod, haddock, or hake are excellent choices because they hold together well and stay juicy. If you’re using thinner fillets like flounder or whiting, just keep an eye on the cooking time – they’ll cook faster.
The coating basics
A crispy coating is what makes this recipe shine. Here’s the simple three-step breading station:
- Flour – Helps the egg stick and creates a light base.
- Egg – Acts as a binder for the crumbs.
- Breadcrumbs – Wheatlands or Southern Coating is the star here; it’s light, crunchy, and doesn’t overpower the fish.
- For seasoning, you can get creative – try Cajun spices, lemon pepper, or even a sprinkle of za’atar for a twist.
How to air fry fish
- Pat your fish dry with paper towels and season with salt and pepper.
- Slice into strips (fish-finger style works well).
- Set up your flour, egg, and panko bowls. Season the panko with your spice of choice.
- Dredge each piece in flour, then egg, then breadcrumbs—pressing gently so it sticks.
- Pop the breaded fish into the air fryer basket. Avoid crowding so each piece gets crisp.
- Air fry at 200°C for 10–12 minutes, turning halfway, until golden and flaky.
Tips for the best results
- Don’t overcrowd: Cook in batches to keep things crispy.
- Chill before frying: If you have time, refrigerate the breaded fish for 10 minutes to help the coating set.
- Line the basket: Use air-fryer-safe parchment paper to prevent sticking.
- Switch it up: Change the seasoning to suit your mood. Think Cajun heat or fresh Mediterranean flavours.
Serving suggestions
Serve your crispy fish straight from the fryer with lemon wedges and tartar sauce for a classic pairing. For a lighter side, add a simple green salad or roasted veggies.
If you’re feeling indulgent, make it a proper fish-and-chips night with oven-baked potato wedges.
Try these recipes (Note that the oven bake or pan fry options will alternatively be air fried)
- Paprika-battered fish with turnip chips
- Spicy rice with Pilchard fish cakes and chutney mayonnaise
- Grilled fish side with lemony white wine cream and caperberries
- Beer-battered fish goujons with fried baby marrows and pesto sour-cream sauce
Leftovers (if you have any) will keep in the fridge for up to three days. Reheat in the air fryer to bring back that crispy texture – no soggy fish here.
ALSO SEE: HOW TO DEBONE AND CLEAN FISH
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