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Airfried Fish Fillet

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Enjoy this quick and easy airfried fish fillet recipe that delivers flaky, moist fish with a crisp finish in just about 15 minutes. Perfect for busy weeknights!
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 4 fillets Fish fillets (cod or tilapia), about 4 fillets, 4–6 oz each Choose even-thickness pieces for uniform cooking.
  • 1 tablespoon Olive oil or cooking spray Olive oil lends flavor; spray minimizes added fat.
  • 1 teaspoon Salt Kosher or sea salt works best.
  • 1 teaspoon Black pepper Freshly cracked if possible.
  • 1 teaspoon Garlic powder For savory depth.
  • 1 teaspoon Paprika Smoked or sweet, or swap for your preferred seasoning.

Method
 

Preparation
  1. Preheat your air fryer to 400°F (200°C). This takes a few minutes and ensures a crisp exterior.
  2. Pat the fillets dry with paper towels to help them brown and prevent steaming.
  3. Lightly coat each fillet with olive oil or a quick spray of cooking spray, ensuring both sides are lightly covered.
  4. Season both sides evenly with salt, pepper, garlic powder, and paprika, pressing the spices gently to adhere.
Cooking
  1. Place the fillets in a single layer in the air fryer basket, leaving a little space between each piece for air circulation.
  2. Cook for 10–12 minutes total, flipping the fillets gently once at the halfway mark (about 5–6 minutes).
  3. Check doneness: the fish should flake easily and reach 145°F (63°C) at the thickest part.
Serving
  1. Remove the fillets carefully and serve immediately for the best texture.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 2gProtein: 30gFat: 12gSaturated Fat: 2gSodium: 300mg

Notes

Store cooked fillets in an airtight container for up to 3–4 days. For freezing, cooked fillets can be frozen for 2–3 months. Reheat using the air fryer at 350°F (175°C) for 3–5 minutes to revive crispness.
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