Air Fryer Fish

Skip the fish fry—our favorite way to make fried fish this summer is with the magic air fryer. While we love a classic beer-battered fish, sometimes we’re not in the mood to do the whole deep-frying thing. When we need a quick and easy way to create crispy fried fish, we turn to our air fryer for extra-crispy, flaky, and tender fish with less oil and even less effort. Welcome the warm weather ahead, and keep reading on for all of our tips on how to perfect this quick and easy seafood dinner.

What People Are Saying:
"Great recipe, just made it, turned out delicious. New family favorite, Thank You." - ras3598

"I have tried many times before to make good tasting fish in the air fryer and never got it right until this recipe." - Purplehelmet

How To Make Air Fryer Fish

INGREDIENTS

• Fish: I found this recipe works well with any firm, mild white fish: haddock, pollock, cod, halibut, flounder, whiting, walleye…you get the idea. Cod is my pick of the bunch; it tends to be thicker and firmer than the competition and thus maintains it integrity a little better and stays juicier. If you’re using a thinner fish like whiting or flounder, just adjust the cooking time slightly.
• Flour: A quick dredge in all-purpose flour creates a sort of base layer for the breading, giving the egg and panko something to stick to and helping to ensure the fish cooks up crisp and golden and is less apt to slough off its breading.
• Egg: I use beaten egg to bind the breadcrumbs to the fish.
• Breadcrumbs: I didn’t want the breadcrumbs to weigh down or overwhelm the fish, so I went with panko, which is lighter and more neutral-flavored than your average bread crumb.
• Old Bay Seasoning: I couldn’t help but add a little Old Bay to the breadcrumbs to give the fish some of that classic Baltimore fish-fry flavor.
• Lemon Wedges & Tartar Sauce: You could totally serve this fish with just one of these, but the combination of bright, zesty lemon juice and creamy-zingy tartar sauce really completes the experience.

STEP-BY-STEP INSTRUCTIONS

Get things started by prepping the fish. You’ll want to pat it as dry as possible with paper towels so the breading sticks just right. Now, season the fish generously on both sides with salt and pepper, then slice into generous strips (think fish fingers).

Set up a breading station with the flour, egg, and panko in separate shallow bowls. Add the Old Bay to the panko; toss to combine. Working with one piece at a time, dredge the fish in flour, shaking off the excess. Next, dip the fish in the egg. Finally, dredge the fish in the panko mixture, pressing gently to coat. Transfer to the air fryer; work in batches to avoid crowding the fryer.

Air-fry the fish at 400°, turning with tongs halfway through, until it’s golden and flakes easily, about 10 to 12 minutes.

Serve the fish with lemon wedges and tartar sauce alongside.

Full list of ingredients and directions can be found in the recipe below.

Variations

For a low carb, keto-friendly version, sub in almond flour for the AP flour and crushed pork rinds for the panko. The pork rinds will break down with a few pulses in a food processor but be sure not to grind them into a powder. If you’re looking for a gluten-free version, go for almond flour and crushed corn flakes.

Recipe Tips

• Cook in batches: Work in batches to avoid overcrowding the air fryer. Overcrowding will create steam, and steam is the enemy of perfectly crispy fish.
• Refrigerate your breaded fish first: To make sure the breading adheres to the fish when you bite into it, pop the breaded pieces into the refrigerator for 10 minutes on a parchment-lined baking sheet before frying. Once it's chilled, if you see any spots that look wet or soaked through, sprinkle a pinch of panko on the wet spot and pat gently before frying.
• No sticking here: Most air fryers have a nonstick coating on the basket, but if want to be extra careful, try lining the basket with air-fryer-friendly parchment paper.
• Switch up your seasoning: While Old Bay is certainly the gold standard when it comes to seafood seasoning, there's plenty of room to get creative here. Try your favorite brand of Cajun seasoning, a spicy jerk seasoning blend, or even za'atar.

Storage

Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the air fryer.