Air fryer recipe · Mains
Herb Crumbed Fish Fillets
White fish fillets in a crisp herb and lemon crumb coat.
- 20 minTotal time
- 190°CAir fryer
- 5Serves
- Non-vegetarianDiet
Nutrition per serving
- 115kcal
- 14.2 gprotein
- 9.4 gcarbs
- 2.0 gfat
- 0.7 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- fish fillet2
- breadcrumbs3/4 cup
- egg1
- lemon1
- mixed herbs1 tsp
- salt1/2 tsp
Method
Season
Pat the fillets fully dry, then season with salt and a squeeze of the lemon. Mix the breadcrumbs with the mixed herbs. Drying the fish first is key, as a damp surface stops the crumb sticking and turns the coat gummy instead of crisp.
Coat
Dip each fillet in the beaten egg, then press it into the herb breadcrumbs so both sides are fully covered. Spray the coated fish with a little oil. Pressing firmly locks the crumb on so it does not flake off during cooking.
Arrange
Lay the fillets in a single layer in the basket without overlapping. Space around each piece lets the hot air reach all sides so the crumb crisps evenly, where touching fillets would steam and go soft where they meet.
Preheat
Preheat the air fryer to 190°C before adding the coated fillets. A hot basket sets the crumb the instant the fish goes in, so the coating crisps into a firm shell rather than slowly soaking up moisture and sliding off.
Air fry
Air fry at 190°C for 12 minutes until the crumb is golden and the fish is opaque and flakes easily with a fork at the thickest part. Flaking cleanly is the sign it is cooked right through and safe to eat.
