Easy Air Fryer Fish has a golden, crispy coating, a super quick cooking time, and is delish with tartar sauce or a squeeze of lemon. Use this recipe for cod or other white fish and get that Midwestern fish fry experience without the frying!
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Why You’ll Love This Air Fryer Fish Fillet Recipe
Quick and Easy for a Weeknight. Air fryer fish is similar to my Fish and Chips recipe—marinate the fillets, give them a quick dip in the coatings, and air fry to crispy perfection. Simple, no messy deep fryer required!
The Platonic Ideal of an Air Fryer Recipe. Some air fryer recipes fall into a category I like to call you-can-but-that-doesn’t-mean-you-should. Air fryer cheesecake? Probably unnecessary. But like this fish in the air fryer recipe and Air Fryer Fried Chicken Breast take advantage of the best attributes of this small but mighty appliance—quick cooking time and an ability to make foods crispy without deep frying!
Irresistible Taste and Texture. The taste comes thanks to a generous amount of Old Bay seasoning (also good on Air Fryer French Fries!) and white fish fillets. The texture is from a double dredge—first in flour, next in egg, and finally in Panko for the crispedy-crunchedy factor. Like Teriyaki Salmon, this is fish that will convert fish haters!
How to Make Air Fryer Fish
The Ingredients
Low-Fat Buttermilk. Here’s the thing with buttermilk, friends: you rarely need a whole bottle for a recipe. The good news is that you can freeze the leftovers for up to 3 months. (Use it to make Buttermilk Pie!)
Old Bay. Old Bay seasoning is THE classic seasoning for seafood, so it’s a natural choice for making fish in the air fryer.
White Fish. I use cod fillets because they’re inexpensive and widely available, but pollock and halibut also work.
Egg. Whisk this very well so there aren’t stringy, unbroken bits of egg white in there.
Panko Breadcrumbs. For max crisp on the exterior!
For Serving. Lemon wedges, tartar sauce, parsley, and anything else you like with crispy fish fillets.
Dietary Note
To make gluten-free air fryer fish, you can swap in your favorite measure-for-measure gluten-free flour and gluten-free Panko. Can’t find GF Panko? An easy swap is crushed Rice Chex cereal.
The Directions
Make the Marinade. Whisk together the buttermilk and Old Bay.
Marinate the Fish. Combine the fillets and marinade in a zip-top bag and refrigerate for 20 minutes.
Coat in Flour. Make sure the fillets are evenly coated, tapping off the excess.
Coat in Egg. Let the excess drip off.
Dredge in Panko. Again, evenly coated and excess tapped off.
Air Frythe FishFillets. Place the fillets in a single layer in the basket and mist with cooking spray. Air fry fish at 390 degrees F for 10 to 12 minutes, or until it reaches 145 degrees F on an instant read thermometer. Serve air fryer fish with garnishes and ENJOY!
Storage Tips
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.
Meal Prep Tip
You can marinate the fish for up to 8 hours in advance. Cover and refrigerate it until you’re ready to cook.
What to Serve with Air Fryer Fish
Fries. For the fish-and-chips experience at home, pair air fryer fish with Homemade Fries, Air Fryer Potato Wedges, or Roasted Fingerling Potatoes.
Vegetable Sides. Your air fryer will be occupied, so take advantage of the stovetop and make a quick recipe like Sautéed Green Beans or Sautéed Broccoli. Or try Roasted Asparagus in the oven.
Salad. For a lighter pairing, serve this crispy fish with Chickpea Salad, Cucumber Tomato Avocado Salad, or Healthy Coleslaw.
Grains. Lemon Rice is fabulous with fish, as is Instant Pot Brown Rice.
Recommended Tools to Make this Recipe
Pie Dish. I love using these for dredging!
Fish Spatula. Excellent for handling and serving air fryer fish.
Air Fryer. This one is nice because it doubles (triples?) as a regular toaster oven and indoor grill.
Recipe Tips and Tricks
Mess-Free Dredging. To keep your fingers from getting coated with gunk, you can use tongs or chopsticks for transferring the fillets from one dredging station to the next and turning them in the coating.
Use a FirmFish. We love a flaky fish! But not for this crispy air fryer fish recipe. Tilapia or snapper will not hold together as well as cod, halibut, or haddock.
Don’t Crowd the Basket. The golden rule of air frying! It’s better to work in batches than cram everything in at the same time and end up steaming your fish. To keep the fillets warm between batches, set the fish on a wire rack set on top of a baking sheet and place in a 250°F oven.
Use an Instant Read Thermometer. This is the best way to know when fish is done. Check the thickest part of the fillets; they should reach 145 degrees F, which is the FDA-designated safe temperature for consumption. I use an instant read thermometer like this one.
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Air Fryer Fish
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!
Course Dinner, Main Course
Cuisine American
Prep Time 10 minutesminutes
Cook Time 12 minutesminutes
Marinating Time 20 minutesminutes
Total Time 42 minutesminutes
Servings 4fillets
Calories 139kcal
Author Erin Clarke / Well Plated
Ingredients
1/4cuplow-fat buttermilk*
3teaspoonsOld Bay seasoningdivided
4(4-ounce) pieces codor Pollock, halibut, or other firm, white fish fillets
1/4cupall-purpose flour
1large egg
1cupPanko breadcrumbs
Lemon wedgesfor serving
Tartar saucefor serving
Chopped fresh parsleyoptional 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
*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.
