Air fryer fish
The short answer
Set the air fryer to 180C and cook fish fillets skin-side down for 8 to 12 minutes depending on thickness, until the flesh turns from glassy to just opaque and flakes cleanly. A thin fillet is done in about 8 minutes and a thick loin closer to 12. Brush the fish with a little oil first so the surface does not dry out.
Step by step
1. Pat the fish dry with kitchen paper. A dry surface browns and crisps, a wet one steams. 2. Brush both sides with a thin coat of oil and season with salt and pepper. 3. Preheat the air fryer to 180C for 2 to 3 minutes. 4. Lay the fillets skin-side down in a single layer with space around each one. Crowding traps steam and softens the surface. 5. Cook at 180C by thickness:
- Thin fillets up to 2cm (plaice, sea bream, small sea bass): 8 to 9 minutes.
- Medium fillets 2 to 3cm (cod, haddock, salmon portions): 9 to 11 minutes.
- Thick loins over 3cm: 11 to 13 minutes.
- Whole small fish (sea bass, trout, mackerel): 12 to 16 minutes, turning once.
6. Check for doneness. The flesh should look just opaque all the way through and pull apart cleanly along the flakes. If you use a probe, the thickest point reads 55 to 60C. 7. Rest for a minute before serving so the flakes settle.
Which fish it suits
The air fryer works well for firm fillets that hold their shape: cod, haddock, salmon, sea bass, sea bream and pollock. Skin-on fillets crisp nicely when you start them skin-side down. Breaded and battered goujons come out crisp with no deep frying. Whole small round fish air fry well once scored.
Very thin flat fish like lemon sole and thin plaice cook in a flash and can dry, so keep them near the lower end of the time and check early. Delicate shellfish overcooks quickly, so prawns need only 5 to 7 minutes.
Tips / common mistakes
- Do not overcrowd the basket. Cook in batches so the air moves around each piece.
- Preheat first. A cold basket adds minutes and softer skin.
- Oil the fish as well as the basket, so the surface does not dry.
- Line the basket with a piece of pierced parchment for delicate fillets that might stick, and leave gaps so air still circulates.
- The commonest mistake is overcooking. Fish carries on cooking off the heat, so pull it at just opaque.
Frequently asked questions
How long do you air fry fish for? At 180C, allow 8 to 12 minutes for a fillet by thickness, and 12 to 16 minutes for a whole small fish. Thin fillets sit at the lower end and thick loins at the higher.
Do you need to flip fish in an air fryer? Fillets do not need turning if you start them skin-side down. Turn whole fish once, halfway through, so both sides colour evenly.
Can you cook fish from frozen in an air fryer? Yes. Add roughly 50 percent to the time, cook it through to just opaque and season once the surface has thawed. Breaded fillets go straight in from frozen.
What temperature is fish cooked through? The flesh flakes cleanly and looks just opaque throughout. On a probe the thickest point reads 55 to 60C.
Why is my air fryer fish dry? Usually it has cooked a little too long or went in without oil. Brush it with oil, check a couple of minutes early and pull it as soon as it flakes.
