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Crispy Classic Air Fryer Fish Fillets

Crispy Classic Air Fryer Fish Fillets - Golden, Light, and Ready Fast

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Prep Time 10 minutes
Cook Time 12 minutes
Pre-heat 5 minutes
Total Time 27 minutes
Servings 4 servings

Ingredients
  

  • 1 to 1.5 pounds mild white fish fillets (cod, haddock, pollock, tilapia), cut into 4–6 portions
  • 1/2 cup all-purpose flour
  • 1 teaspoon kosher salt, plus more to finish
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika (sweet or smoked)
  • 1/2 teaspoon onion powder
  • 2 large eggs
  • 1 tablespoon Dijon mustard (optional, for the egg wash)
  • 1 cup panko breadcrumbs
  • 1/4 cup fine breadcrumbs or crushed crackers (for extra crunch)
  • Zest of 1 lemon
  • Cooking oil spray (avocado, canola, or olive oil spray)
  • Lemon wedges, for serving
  • Tartar sauce or your favorite dipping sauce, for serving

Instructions
 

  • Pat the fish dry. Use paper towels to remove surface moisture from the fillets. Dry fish helps the coating stick and crisp.
  • Preheat the air fryer. Set it to 400°F (200°C) for at least 5 minutes. A hot basket helps the crust set immediately.
  • Set up a breading station. In one shallow bowl, mix flour, 1/2 teaspoon salt, pepper, garlic powder, paprika, and onion powder. In a second bowl, whisk eggs with Dijon. In a third bowl, combine panko, fine breadcrumbs, and lemon zest.
  • Season the fish lightly. Sprinkle the remaining 1/2 teaspoon salt over the fillets so they’re seasoned under the crust.
  • Dredge and coat. Work one piece at a time: toss in the seasoned flour, shake off excess; dip in egg, letting the extra drip off; press into the breadcrumb mixture to coat all sides. Press gently so the crumbs adhere.
  • Oil the basket and the fish. Lightly spray the air fryer basket. Place coated fillets in a single layer with space between them. Lightly mist the tops of the fillets with oil spray for even browning.
  • Air fry until crisp. Cook at 400°F (200°C) for 8–12 minutes, flipping once halfway through and spraying again lightly. Fish is done when the coating is deep golden and the internal temp reaches 145°F (63°C) or flakes easily with a fork.
  • Finish and serve. Sprinkle with a little extra salt and a squeeze of lemon. Serve hot with tartar sauce, lemon wedges, and a fresh salad or fries.