Air Fryer Crispy Fish
This recipe delivers perfectly crispy, flaky fish fillets in just 20 minutes using an air fryer. A simple breading of panko and Parmesan creates a shatteringly crunchy crust without the mess of deep frying, making it an ideal weeknight dinner.
Equipment
- Air fryer
- Paper towels
- 3 shallow bowls
- Tongs
- Wire rack
- Olive oil spray
- Instant-read thermometer (optional)
Ingredients
- 1 lb firm white fish fillets cod, haddock, or tilapia
- ½ cup all-purpose flour
- 1 large egg, beaten
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 tsp paprika
- ½ tsp garlic powder
- Salt and black pepper to taste
- Olive oil spray
Instructions
- Pat the fish fillets completely dry with paper towels. Season both sides generously with salt and pepper.
- Set up a breading station: one shallow bowl with flour, one with beaten egg, and a third with panko, Parmesan, paprika, and garlic powder mixed together.
- Working with one fillet at a time, dredge in flour, shaking off excess. Dip into egg wash, letting extra drip off. Press firmly into the panko mixture, coating all sides.
- Preheat the air fryer to 400°F (200°C) for 3 minutes. Lightly spray the air fryer basket with olive oil.
- Place breaded fillets in a single layer in the basket, ensuring they do not touch. Spray the tops generously with olive oil.
- Air fry for 8-12 minutes, flipping halfway through and spraying the other side with oil. Cook until golden brown, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C).
- Remove fish from the air fryer and let rest on a wire rack for 1-2 minutes. Serve immediately.
Notes
For extra crunch, repeat the egg and panko steps for a double coating. Do not overcrowd the basket; cook in batches if needed. For a gluten-free version, use gluten-free flour and panko. Leftovers can be stored in the refrigerator for up to 2 days and reheated in the air fryer at 350°F for 3-4 minutes to restore crispiness.