Air-Fryer Crispy Fish Fillets
Flaky white fish under a golden panko crust, crisp enough for tartar sauce but light enough for a Tuesday.
This is the fish fillet you want when fish-and-chips sounds perfect but hauling out oil sounds deranged. White fish cooks fast in the basket, and a thin panko coating gives the outside enough structure to feel like a proper fry.
The important move is drying the fish well and oiling the crumbs, not the fish. That gives you colour without greasiness and keeps the flesh delicate.
Method
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01
Dry the fish
Pat the fillets very dry and season lightly with salt. Cut large fillets into basket-friendly pieces.
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02
Bread the fillets
Put flour, egg, and panko mixed with oil, lemon pepper, and paprika in three shallow dishes. Coat each fillet in that order.
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03
Air fry
Cook at 400°F for 8–10 minutes, turning carefully once, until crisp and the fish flakes easily.
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04
Serve immediately
Finish with lemon and tartar sauce. If making sandwiches, butter and toast the buns while the fish cooks.