Ingredients:

  • 2 (6 oz / 170g) white fish fillets (cod, haddock, or pollack), skinless, about 1 inch (2.5 cm) thick
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/2 cup (60g) all-purpose flour, seasoned with 1/4 tsp salt and 1/8 tsp pepper
  • 1 large egg, beaten
  • 1 cup (80g) panko breadcrumbs (Japanese breadcrumbs)
  • 1 tablespoon (15ml) olive oil, for drizzling

Instructions:

  1. Prepare the Fish: Pat the fish fillets dry with paper towels. Drizzle with olive oil and season with salt and pepper.
  2. Set Up the Breading Station: Place the seasoned flour in one shallow bowl, the beaten egg in a second bowl, and the panko breadcrumbs in a third bowl.
  3. Bread the Fish: Dredge each fish fillet in the flour, shaking off excess. Dip in the beaten egg, allowing excess to drip off. Finally, coat thoroughly in the panko breadcrumbs, pressing gently to adhere.
  4. Prepare the Air Fryer: Preheat the air fryer to 400°F (200°C) if your model requires preheating. Lightly grease the air fryer basket with cooking spray.
  5. Air Fry the Fish: Place the breaded fish fillets in the air fryer basket in a single layer, ensuring they aren't overcrowded. Drizzle the tops of the fish with the remaining 1 tablespoon of olive oil.
  6. Cook the Fish: Air fry for 12-15 minutes, flipping halfway through, until golden brown and the fish is cooked through (internal temperature reaches 145°F/63°C).
  7. Serve: Remove the fish from the air fryer and serve immediately.