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Crispy Air Fryer Fish Fillets Easy Recipe for Perfectly Golden Crunch

crispy air fryer fish fillets - featured image

This recipe delivers crispy, golden, and juicy fish fillets made effortlessly in the air fryer, offering a healthier alternative to deep frying with nostalgic comfort and bold flavor.

Ingredients

Scale
  • 1 lb (450g) white fish fillets (cod, haddock, or tilapia), skin removed
  • 1 cup (240ml) buttermilk or plain yogurt
  • 1 tablespoon lemon juice
  • 1 cup (100g) panko breadcrumbs
  • ½ cup (50g) all-purpose flour or almond flour for gluten-free
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • Cooking spray or a little oil for misting
  • Fresh lemon wedges for serving

Instructions

  1. Pat fish fillets dry with paper towels.
  2. In a shallow bowl, mix buttermilk with lemon juice and soak fillets while preparing coating.
  3. In another shallow dish, combine panko breadcrumbs, flour, smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne if using.
  4. Remove fillets from buttermilk, letting excess drip off, then dredge in breadcrumb mixture pressing lightly to adhere.
  5. Preheat air fryer to 400°F (200°C).
  6. Lightly mist air fryer basket with cooking spray or brush with oil.
  7. Place fillets in a single layer in the basket, leaving space between each.
  8. Cook for 6-7 minutes, then carefully flip and cook for another 6-8 minutes until golden and fish flakes easily.
  9. Check internal temperature reaches 145°F (63°C).
  10. Let fillets rest on a cooling rack for 2 minutes before serving with lemon wedges.

Notes

Pat fish dry thoroughly before soaking to ensure crispiness. Use panko breadcrumbs for best texture. Preheat air fryer for instant sizzle. Flip gently to avoid coating falling off. Cook in batches to avoid overcrowding. Rest fillets after cooking to lock in juices and maintain crunch. For dairy-free, substitute buttermilk with coconut or almond yogurt. For gluten-free, use almond flour and certified gluten-free panko.

Nutrition

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