Air-Fryer Fish Fillets

Step 1

Set the air fryer to 400 degrees and preheat for at least 5 minutes.

Step 2

While the fryer is preheating, pat the fish dry and season both sides with salt and 1/4 teaspoon of the pepper. If the fillets are long, cut them in half or thirds. (Small, thinner fillets are easier to flip and turn out crispier edges.)

Step 3

Set out three shallow bowls. In one, whisk together the flour, cornstarch, onion powder, garlic powder, paprika and the remaining 1/2 teaspoon of the black pepper. In the next, whisk together the egg, water and hot sauce. In the third, put the panko.

Step 4

Working with one piece at a time, coat a fillet with the flour mixture, shaking off any excess. Then, dip it into the egg, letting the excess drip off, and finally place it in the panko, pressing the breadcrumbs into the fish on all sides. Place the fillets on a baking rack and lightly spray them on one side with cooking oil. Repeat with the remaining fillets.

Step 5

Carefully remove the air fryer basket from the preheated fryer and lightly spray it with the cooking spray. (Never spray the cooking spray directly into the fryer.) Place the fish in the basket and, working in batches to avoid crowding, cook for 5 minutes. Then, remove the basket, flip the fillets and spritz them with the cooking spray. Cook for another 5 minutes — the fish should be golden and flake easily with a fork. If not, cook an additional 1 minute or until cooked through.

Step 6

Serve the fish with lemon wedges and cocktail sauce (see NOTES).

Step 7

NOTES: If using a convection oven, position a rack in the middle of the oven and preheat to 400 degrees. Follow the recipe as directed, placing the fish on a heatproof rack set inside a large rimmed baking sheet. This method may require slightly longer cooking time, about 7 to 8 minutes per side, especially for thicker fillets. In our tests, the air-fryer fillets were crisper and cooked more evenly.

Step 8

To make cocktail sauce: In a small bowl, combine 3/4 cup of ketchup, juice of 1 lemon, 2 tablespoons of horseradish and 1 teaspoon of Worcestershire sauce (optional). Mix well, cover and chill until needed. (Makes a scant 1 cup.)