There are so many options for the breading that come out crispy and accommodate different dietary choices. We love them all, each giving slightly different texture and flavor. Lots of factors influence how the fish filets cook. They all vary in size and thickness, so you’ll have to adjust timing. All air fryers are different and some cook much hotter than others. Once you cook your first batch, you’ll know more of what works for your model of air fryer and size of food. Make sure to spray the filets to completely coat all the dry spots of breading or else it may cook up dry and crunchy instead of crispy. Want to know what oils and sprayers are best for an air fryer? This article is a great write up.
1pound(454g)white fish fillets(cod, halibut, tilapia, etc.)
Preheat the Air Fryer at 380°F/193°C for 4 minutes.
If using frozen filets, make sure to thaw first. Cut fish filets in half if needed. Make sure they are even sized so they’ll cook evenly. The thicker they are, the longer they will take to cook. Pat the filets dry. Lightly oil the filets and then season with the salt, black pepper, garlic powder, and paprika.
Put the breading in a shallow bowl. In another bowl, beat the eggs. Dip the filets in the egg, shaking off excess egg. Dredge the filets in your breading of choice. Press filets into the bowl of breading so that they completely coat the filets. Repeat this process for all fish pieces.
Line air fryer basket or tray with perforated parchment paper or perforated silicone mat(highly recommended - if you don't have perforated parchment paper or mat, make sure to generously coat the air fryer basket with oil spray). Lightly spray parchment paper with oil spray. Lay coated fish in a single layer on the parchment (cook in batches if needed). Generously spray all sides of the breaded filets with oil spray to coat any dry spots.
Air Fry at 380°F/193°C for 8-14 minutes, depending on the size and thickness of your filets. After 6 minutes, flip the filets. Lightly spray any dry spots than then continue cooking for the remaining time or until they are crispy brown and the fish is cooked through. Serve with your favorite dip: tartar sauce, mustard, aioli, etc.