Fillets of fish like tilapia, cod, halibut, and even salmon are great options. All the fillets will vary in thickness, so you’ll have to adjust timing. Plus all air fryers cook a little different, some hotter or closer to the heating element 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. If you use frozen fillets, just make sure to thaw the fillets first.Make sure to completely coat the breading on the fillets with oil spray or else it may cook up dry and crunchy instead of crispy. Wondering what oils and sprayers are best for an air fryer? This write up on our sister site, AirFryerWorld.com is a great write up.
1lb.(454g)fish fillets, fresh or if frozen, thawed
Preheat the Air Fryer at 380°F/193°C for 4 minutes.
If fillets are large, cut in half or to desired size. Make sure they are even sized so they’ll cook evenly. The thicker they are, the longer they will take to cook.Pat the fillets dry then lightly spray with oil spray. Season with the salt, black pepper, garlic powder, and paprika.
Put the breading in a shallow bowl. In another bowl, beat the egg.Dip a fillet in the egg, allowing excess egg to drip off. Place the coated fillet in the breadcrumbs (or breading of choice) and then sprinkle more breadcrumbs on top of the fillet. Gently press the breadcrumbs into the fillets to help them stick onto the fish. Repeat this process for all fish pieces.
Place a perforated parchment paper (optional but highly recommended) in the air fryer basket or tray and lightly coat 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 fillets. After 6 minutes, flip the fillets. 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.