Difficulty
Easy
Prep time
10 minutes
Cooking time
12 minutes
Total time
22 minutes
Servings
4 servings
Discover the secret to perfectly crispy fish without the excess oil or hassle of deep frying. This Air Fryer Fish recipe delivers that coveted golden, crunchy exterior while keeping the fish inside tender, flaky, and moist. By using your air fryer, you’ll achieve restaurant-quality results with a fraction of the calories and none of the greasy mess. Perfect for busy weeknights or when you’re craving that fish-and-chips experience without the guilt, this recipe is sure to become a family favorite. The simple seasoning lets the fresh fish flavor shine through, while the crispy coating provides that satisfying crunch everyone loves!
Ingredients
1½ pounds white fish fillets (cod, haddock, or tilapia), about 1-inch thick
2 large eggs
1 tablespoon water
1 cup panko breadcrumbs
½ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
Olive oil spray or cooking spray
Lemon wedges, for serving
Tartar sauce, for serving (optional)
Fresh parsley, chopped, for garnish (optional)
Execution
Prepare the Fish: Pat the fish fillets dry with paper towels. If using larger fillets, cut them into serving-sized portions about 4-5 inches long. Season both sides lightly with salt and pepper.
Set Up Breading Station: In a shallow bowl, beat the eggs with 1 tablespoon of water. In a second shallow bowl, combine the flour, garlic powder, onion powder, paprika, dried thyme, salt, and pepper. In a third shallow bowl, place the panko breadcrumbs.
Bread the Fish: Working with one piece at a time, dredge the fish in the seasoned flour mixture, shaking off excess. Dip into the beaten egg, allowing excess to drip off. Finally, coat thoroughly in panko breadcrumbs, pressing gently to help them adhere.
Prepare Air Fryer: Preheat your air fryer to 390°F (200°C) for 3 minutes. Lightly spray the air fryer basket with olive oil or cooking spray to prevent sticking.
Arrange Fish: Place the breaded fish fillets in the air fryer basket, making sure they don’t overlap or touch (cook in batches if necessary). Lightly spray the tops of the fish with olive oil spray for extra crispiness.
Cook: Air fry at 390°F (200°C) for 10-12 minutes, carefully flipping halfway through cooking time. The fish is done when it’s golden brown on the outside and flakes easily with a fork (internal temperature should reach 145°F or 63°C).
Serve: Transfer the crispy fish to serving plates. Garnish with chopped parsley if desired, and serve immediately with lemon wedges and tartar sauce on the side.
Additional tips
- Fish Selection: Firmer white fish varieties work best for this recipe. Cod and haddock offer a classic flavor, while tilapia is a more budget-friendly option.
- Even Crispier Results: For extra crunch, spray the breaded fish with a little more oil spray after flipping during cooking.
- Don’t Overcrowd: Cook in batches if necessary. Overcrowding the air fryer basket prevents proper air circulation and results in less crispy fish.
- Gluten-Free Option: Substitute gluten-free flour and gluten-free panko breadcrumbs for a celiac-friendly version.
- Flavor Variations: Add 2 tablespoons of grated Parmesan cheese to the panko mixture for a cheesy crust, or mix in 1 teaspoon of Cajun seasoning for a spicy kick.
- Accompaniments: Serve with air-fried sweet potato fries and coleslaw for a healthier take on fish and chips.
FAQ
Yes, but thaw them completely and pat them very dry before breading. Frozen fish contains excess moisture which can make the coating soggy.
Make sure to pat the fish completely dry before starting. Also, press the panko firmly onto the fish after dipping in egg, and let the breaded fillets rest for 5 minutes before air frying.
Yes, you can substitute 1/4 cup of mayonnaise or Greek yogurt for the egg wash. Brush it thinly onto the fish before coating with panko.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer at 350°F (175°C) for 3-4 minutes to crisp them up again.
Adjust cooking time accordingly. Thinner fillets may need only 8-10 minutes total, while thicker pieces could require up to 15 minutes. Always check for an internal temperature of 145°F (63°C).