Air Fryer Fish
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
42 mins
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Servings
4 fillets
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Calories
139 kcal
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Course
Main Course, Dinner
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Cuisine
American
Air Fryer Fish
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Crispy, golden air fryer fish give you the taste of a fish fry, without the oily mess of a deep fryer. Quick, easy, and delicious!
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Ingredients
- ¼ cup low-fat buttermilk*
- 3 teaspoons Old Bay seasoning divided
- 4 (4-ounce) pieces cod or Pollock, halibut, or other firm, white fish fillets
- ¼ cup all-purpose flour
- 1 large egg
- 1 cup panko breadcrumbs
- Lemon wedges for serving
- tartar sauce for serving
- chopped fresh parsley optional for serving
Instructions
- In a liquid measuring cup with a spout, stir together the buttermilk and 1 teaspoon Old Bay. Add the fish to a large ziptop bag and pour the buttermilk mixture over the top. Tightly seal the bag removing as much air as possible, and turn several times to coat the fish. Place the bag on a plate to catch any drips and refrigerate for 20 minutes to marinade.
- Meanwhile, set up your stations: In a wide, shallow dish (a pie dish works well), place the flour. In a second dish, briskly whisk the egg until very well blended. In a third dish, stir together the Panko and the remaining 2 teaspoons Old Bay.
- Working one fillet at a time, remove the fish from the marinade, shake off any excess, then dip in the flour, coating all sides, then the egg (let the excess drip off), and finally dip in the Panko. Press the Panko onto the fish’s surface as needed so that it sticks to all sides. Place on a plate or parchment lined baking sheet, then repeat with the remaining fish.
- Coat your air fryer basket with nonstick spray. Add the fillets in a single layer so they are not touching (you may need to cook in batches), lightly mist the tops with nonstick spray, then air fry the fish at 390°F for 10 to 12 minutes, flipping it over around the 6-minute mark. When the fish is done, it should be firm, flake easily with a fork, and register 145°F on an instant read thermometer.
- If desired, place the fish on a wire rack set on top of a baking sheet and keep it warm in a 250°F oven between batches. Repeat with remaining fish. Serve hot with lemon wedges, tartar sauce, and a sprinkle of fresh parsley.
Notes
- TO STORE: Air fryer fish is best enjoyed the day it’s made, but any leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
- TO REHEAT: Let the fish come to room temperature, then place it on a baking sheet in the oven or in an air fryer at 350 degrees F for a few minutes, just until warmed through.
- *You can make your own low-fat buttermilk adding 3/4 teaspoons of white vinegar, cider vinegar, or lemon juice to a liquid measuring cup, then filling it to the 1/4 cup mark with skim milk. Stir and let the mixture sit for 5 minutes; it will curdle.
- TO STORE: Air fryer fish is best enjoyed the day it’s made, but any leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
- TO REHEAT: Let the fish come to room temperature, then place it on a baking sheet in the oven or in an air fryer at 350 degrees F for a few minutes, just until warmed through.
Nutrition Information
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Serving
1fillet
Calories
139kcal
(7%)
Carbohydrates
19g
(6%)
Protein
10g
(20%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
59mg
(20%)
Potassium
205mg
(6%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
125IU
(3%)
Vitamin C
1mg
(1%)
Calcium
72mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4fillets
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Serving | 1fillet | |
| Calories | 139kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 10g | 20% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 59mg | 20% |
| Potassium | 205mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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