Can You Fry Fish in an Air Fryer

Skip the fish fry—our favorite way to make fried fish this summer is with the magic air fryer. While we love a classic beer-battered fish, sometimes we’re not in the mood to do the whole deep-frying thing. When we need a quick and easy way to create crispy fried fish, we turn to our air fryer for extra-crispy, flaky, and tender fish with less oil and even less effort. Welcome the warm weather ahead, and keep reading on for all of our tips on how to perfect this quick and easy seafood dinner.

Cooking fish in an air fryer has become a game-changer for home cooks who want that crispy, golden texture without the hassle of deep frying. After analyzing top-ranking pages on Google for “Can You Fry Fish in an Air Fryer,” it’s clear that the best content addresses key user concerns: which fish works best, how to achieve a crispy coating, cooking times, and tips to avoid common pitfalls. These articles typically include step-by-step instructions, ingredient lists, and practical advice like preheating the air fryer or avoiding overcrowding. However, many lack depth in explaining why certain techniques work, fail to address frozen fish in detail, or skip creative seasoning ideas. This article dives deeper, offering a comprehensive guide to air-frying fish with actionable tips, tailored advice for different fish types, and solutions to common issues, all while keeping things approachable and delicious.

Why Air Fry Fish? The Science and Benefits

Air fryers use rapid hot air circulation to mimic the crispiness of deep frying with a fraction of the oil. This makes them ideal for cooking fish, as they lock in moisture while creating a crunchy exterior. Unlike traditional frying, there’s no pot of hot oil to manage, and cleanup is a breeze. Plus, it’s healthier—using just a light spray of oil cuts down on calories without sacrificing flavor. Sites like The Pioneer Woman emphasize how air fryers deliver “golden, crispy, and delicious” results with minimal mess, making it perfect for weeknight dinners.

Choosing the Right Fish

Not all fish are created equal for air frying. Mild, firm white fish like cod, haddock, pollock, tilapia, or halibut (½ to ¾-inch thick) work best because they cook evenly and flake beautifully. Thicker fish like tuna or swordfish can take longer, risking over-browned breading. Fresh fillets are ideal, but frozen ones work too—just thaw them completely in the fridge overnight or in cold water for an hour to ensure the breading sticks. For whole fish, like bream or snapper, air frying is possible but requires longer cooking times (25-30 minutes) and careful flipping, as noted in recipes from That Girl Cooks Healthy.

Mastering the Breading Process

The key to crispy air-fried fish is the breading. A three-step dredging process—flour, egg, and breadcrumbs—ensures a coating that sticks and crunches. Here’s how to do it right:

• Pat the Fish Dry: Use paper towels to remove excess moisture. Wet fish leads to soggy breading because it steams instead of crisps.
• Flour First: Lightly coat the fish in all-purpose flour (or almond flour for gluten-free or keto diets). This creates a dry surface for the egg to adhere to.
• Egg Wash: Dip the fish in a beaten egg to act as glue for the breadcrumbs. Let excess drip off to avoid clumping.
• Breadcrumbs for Crunch: Panko breadcrumbs are the gold standard for their light, airy texture, but regular breadcrumbs or crushed cornflakes work in a pinch. Mix in seasonings like Old Bay, paprika, garlic powder, or Cajun spices for flavor.
• Oil Spray: Lightly spray the breaded fish with olive oil or cooking spray before air frying. This enhances browning and crispiness.

Pro tip: Refrigerate breaded fillets for 10 minutes before cooking to help the coating set, as suggested by Delish. This prevents the breading from falling off during cooking.

Cooking Technique: Step-by-Step

Here’s a foolproof method to air-fry fish:

1. Preheat the Air Fryer: Set it to 400°F (200°C) for 5 minutes. Preheating ensures even cooking and prevents sticking.
2. Prepare the Basket: Lightly spray the basket with oil or use perforated parchment liners to prevent sticking. Avoid aerosol sprays, as they can damage nonstick coatings.
3. Arrange the Fish: Place fillets in a single layer, leaving ¼-inch space between them. Overcrowding causes steaming, not frying, so cook in batches if needed.
4. Cook and Flip: Air fry for 10-12 minutes, flipping halfway through with tongs to ensure even browning. Check for doneness: the fish should flake easily with a fork and reach an internal temperature of 145°F.
5. Keep Warm: If cooking multiple batches, keep finished fillets warm in a 200°F oven.

For frozen fish, skip the breading and brush with oil, then season lightly. Cook at 370°F for 12-14 minutes, as the frozen surface won’t hold traditional breading well.

Seasoning and Serving Ideas

Don’t settle for bland fish. Old Bay is a classic, but you can experiment with Cajun, jerk, za’atar, or even a simple lemon-pepper blend. For serving, pair with tartar sauce, a squeeze of fresh lemon, or a creamy remoulade. Sides like air fryer fries, coleslaw, or a cucumber-tomato salad complement the fish perfectly. For a low-carb option, serve with zucchini noodles or roasted vegetables.

Common Mistakes and How to Avoid Them

• Overcrowding: Too many fillets in the basket trap steam, making the coating soggy. Cook in batches for best results.
• Skipping the Flip: Flipping halfway ensures both sides crisp up evenly.
• Using Wet Batter: Beer-battered fish doesn’t work well in air fryers, as the liquid batter drips and makes a mess. Stick to dry breading.
• Not Checking Doneness: Cooking times vary by fillet thickness and air fryer model. Use a fork or thermometer to confirm the fish is done.

Frozen vs. Fresh: What to Know

Fresh fish gives you more control over breading and seasoning, but frozen fillets are convenient for quick meals. If using frozen, thaw completely and pat dry to avoid excess water ruining the crust. For breaded frozen fish sticks, air fry directly from frozen at 400°F for 8-10 minutes, spraying lightly with oil for extra crispiness.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-4 minutes to restore crispiness—microwaving makes the coating soggy. For longer storage, freeze cooked fillets in airtight bags for up to a month, thawing in the fridge before reheating.

I hope you love these air fryer frozen fish fillets, it’s such an easy recipe to help get dinner on the table. You can browse my entire collection of amazing seafood recipes, but here’s some great ones to get you started.