It’s that time again, time for my monthly air fryer recipe installment. This month we’re tackling air fryer fish. The key to any “fried” fish is to give it a crispy, crusty coating, so we’re going to use both flour and panko bread crumbs to achieve that goal. I find that cutting the fish into smaller “tenders” – as opposed to cooking whole fillets – helps to keep the fish crispy.
Ingredients:
- ½ cup all-purpose flour
- 2 tsp. paprika
- ½ tsp. garlic powder
- ½ tsp. salt
- ¼ tsp. black pepper
- 1 large egg
- ½ cup panko bread crumbs
- 1 pound boneless cod fillet or other firm white fish, cut into strips
- Cooking oil spray
Method
- In a shallow bowl, mix the flour with paprika, garlic powder, salt, and black pepper. Beat the egg in another bowl and put the panko breadcrumbs into a third bowl.
- Pat the fish dry using paper towels. Dredge the fish first in the flour mixture, then the egg, and finally the panko breadcrumbs, pressing down lightly until the crumbs stick. Spray both sides liberally with oil.
- Preheat the air fryer to 400 degrees F.
- Fry the fish pieces at 400 degrees F, flipping them halfway through until crispy and lightly golden, about 10-12 minutes, total.
Serve immediately with tartar sauce, lemon wedges and Louisiana-style hot sauce, if desired.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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