Frying fish and seafood
From battered fish to shrimp and crisp-skin salmon, seafood can take different routes to a crisp finish. Compare the coating, pan or basket method and doneness cue before you start.
Before you cook:Fish and shellfish have different doneness checks. Read the specific food page.Why fried food turns soggy →
Choose your food
Oil or air?
Open a food page for piece size, preparation, steps and the original source.
| Food | In oil | In the air fryer | Doneness check |
|---|---|---|---|
| Shrimp | 375°F (190°C)Deep fry · 3–4 min | 375°F (190°C)6–8 min | Pearly and opaque |
| Beer-battered fish | 375°F (190°C)Deep fry · 3 min | 400°F (205°C)8–10 min | 145°F (63°C) |
| Catfish | 375°F (190°C)Shallow fry · 2–3 min per side | 375°F (190°C)10–12 min | 145°F (63°C) |
| Calamari | 320°F (160°C), then 390°F (200°C)Deep fry · 2–3 min + 90 sec | 400°F (205°C)about 4 min, turn, then 3–5 min more | very golden and very crispy |
| Oysters | 360°F (180°C)Deep fry · 2–3 min | No sourced air fryer entry | golden on all sides |
| Crab cakes | Medium heatPan fry · 4 min per side | 400°F (205°C)10–12 min | golden brown on both sides and hot through |
| Salmon fillets | Medium-high, then medium heatPan fry · 7 min skin side + 90 sec flesh side | 400°F (205°C)7–9 min | 145°F (63°C) |
Times and settings are starting points from the linked source recipes, not guarantees for every piece or machine. Check the food page for its size and method. Safe internal temperatures come from FoodSafety.gov where applicable.
Cook from a recipe
All recipes ↗
Pub-style fish and chips
Lemon pan-fried fish
Cornflake-crusted air fryer fish