Air fryer · Beginner
Cornflake-crusted air fryer fish
A dry, crunchy coat where a deep fryer would use batter: that is the air fryer swap.
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Let's make it.
- Pat the fillets dry and season them with salt and pepper.
- Set out three shallow dishes: flour; the egg beaten with a splash of water; cornflake crumbs mixed with the paprika.
- Coat each fillet in flour, then egg, then cornflakes, pressing the crumbs on so they stick.
- Preheat the air fryer to 400°F and grease the basket.
- Lay the fillets in a single layer without touching. Mist the tops lightly with cooking spray.
- Air-fry 8 to 10 minutes, turning halfway, until the crust is browned and the fish is just beginning to flake with a fork.
- Check the thickest fillet: fish is done at 145°F (63°C), or when the flesh is opaque and separates easily.
The little thing that matters
Wet batter tends to fall off in an air fryer before it sets. A flour, egg and crumb coating is dry from the start, so it holds on and crisps.
For meat and seafood, use a food thermometer and the current safe minimum temperature chart to verify doneness. Never pour oil into the air fryer basket; a light coat on the food is enough.
Air fryer setting reference: Taste of Home: Air-Fryer Fish and Chips.
Air fryer vs deep fryer vs pan
On the air fryer chart: breaded fish fillets at 400°F (205°C). See every food.
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