Many people enjoy the crispy skin on fish when pan-frying or baking, but wonder if you can achieve the same crispy results using an air fryer. An air fryer uses rapid air circulation and top-down heat to mimic deep frying, resulting in foods that are crispy on the outside with less oil. For fish skin in particular, using an air fryer can produce skin that is crispy and flavorful.
How Air Fryers Work
Air fryers work by rapidly circulating hot air around the food using a built-in fan and heating element. The moving air helps remove moisture from the surface of the food, resulting in a crispy exterior similar to deep frying. However, an air fryer only requires a tablespoon or two of oil at most, making it a much healthier cooking method. The combination of high heat from the heating element (usually between 200-400°F) and constant airflow is what gives foods their delicious fried finish with an air fryer.
Benefits of Using an Air Fryer for Fish
There are several benefits to using an air fryer when cooking fish:
- Makes the skin crispy – The constant high heat airflow circulates around the fish, cooking the skin quickly and crisping it up.
- Adds flavor – Any oil or seasonings added will get evenly distributed over the fish by the circulating air.
- Cooks fish evenly – Air fryers cook food fast and the airflow helps prevent cold or undercooked spots.
- Easy cleanup – Air fryers require very little oil, so there’s minimal mess.
- Healthier than frying – Achieve a “fried” texture with less oil and calories vs deep frying.
For these reasons, an air fryer can be a quick and convenient way to achieve crispy, flavorful fish skin.
How to Get Crispy Fish Skin in an Air Fryer
Follow these tips for getting the crispiest fish skin possible when cooking in an air fryer:
- Pat fish fillets dry – Remove any excess moisture from the surface of the fish with paper towels. Drier skin will get crisper.
- Use skin-on fillets – Choose fish fillets with the skin still attached for the best texture.
- Brush with oil – Lightly coat the skin side only with a thin layer of oil. Oil helps facilitate browning.
- Season as desired – Sprinkle with salt, pepper, spices, or breadcrumbs if wanted.
- Cut shallow slashes – Make a few shallow, diagonal cuts through the skin side. This helps fat render out.
- Air fry at 400°F – Cook at a high temperature for crisping; time will vary based on thickness.
- Flip halfway – Cook skin-side down first, then flip and finish cooking flesh side down.
- Don’t overcrowd – Leave space between fillets for air circulation.
- Remove immediately – The skin can lose its crispness if left sitting in the air fryer.
Best Fish for Air Frying
The following types of fish work great in an air fryer for getting crispy skin:
- Salmon
- Sea bass
- Halibut
- Snapper
- Sole
- Tilapia
- Trout
- Cod
- Haddock
Recommended Air Fryer Settings
| Fish Type | Thickness | Air Fry Temp | Cook Time |
|---|---|---|---|
| Salmon | 1-inch | 400°F | 10-12 minutes |
| Tilapia | 1/2-inch | 400°F | 6-8 minutes |
| Sea Bass | 1-inch | 400°F | 15 minutes |
| Trout | 1-inch | 400°F | 12-14 minutes |
Cook times are estimates and may vary based on the specific model of air fryer used. Check fish at the minimum time listed and increase cook time if needed until fish flakes and skin is crispy.
Tips for Extra Crispy Air Fryer Fish Skin
If you want the crispiest fish skin possible when air frying, keep these extra tips in mind:
- Use a wire rack – Elevating the fish lets more air circulate underneath for even crisping.
- Air dry fillets – Let fillets sit uncovered in the fridge for 1-2 hours before cooking to dehydrate the skin.
- MixIn breadcrumbs – Coat skin side only with panko or coarsely ground breadcrumbs for added crunch.
- Spray with oil – Use an oil mister to evenly distribute a light coating of oil instead of brushing.
- Preheat air fryer – Let the air fryer fully preheat before adding fish to quickly sear the skin.
- Finish under broiler – Pop air-fried fish under a hot broiler for 60-90 seconds to finish crisping the skin.
What About Air Frying Whole Fish?
It is possible to make the skin crispy on whole fish using an air fryer, but it can be tricky. The key factors are:
- Small to medium sized fish work best. Larger fish may not crisp up evenly.
- Prop up the cavity open with lemon slices, crumpled foil or skewers to allow air circulation.
- Make several deep slashes through the skin diagonally on both sides to help fat render.
- Brush all skin surfaces with oil and season evenly.
- Cook at 400°F, flipping over halfway through. Check for doneness before crisping time is up.
Even with these steps, the tail and underside of a whole fish will likely not get as crispy as the top and sides. For consistently crispy skin all over, air frying skin-on fillets is the better option.
What About Reheating Air Fried Fish in the Oven?
Leftover air fried fish with crispy skin can be reheated in the oven, though you may lose some of the crispy texture. To help maintain crispiness when reheating:
- Use a wire rack set in a baking sheet to elevate the fish and allow air circulation.
- Reheat at a high temperature like 400-450°F to quickly crisp the skin.
- Only reheat for 5-10 minutes max. The fish flesh just needs to be warmed through.
- Watch closely to avoid overcooking. Check often.
- You can also reheat gently in the microwave, then crisp the skin for 1-2 minutes under the oven broiler.
While reheating air fried fish in the oven won’t be exactly the same as freshly cooked, you can still achieve fairly crispy results by using high heat and avoiding overcooking.
Serving Air Fried Fish
Crispy air fried fish is delicious served on its own, but also pairs well with many side dishes and sauces:
- Fish tacos – Top with salsa, cabbage, avocado
- Sandwiches or wraps – With tartar sauce, lettuce, tomato
- Fish & chips – Alongside thick cut fries and tartar sauce or malt vinegar
- Fish rice bowls – Over rice with vegetables and umami sauces like teriyaki
- Salad topping – On top of fresh greens with vinaigrette
- Seafood pasta – Mixed into pasta tossed with olive oil, tomatoes, herbs
The crispy skin gives great texture contrast against creamy, crunchy, fresh, or acidic ingredients. Crispy air fried fish is also delicious eaten as-is, letting that crunchy skin shine on its own.
Conclusion
Using an air fryer can produce fish with skin that gets just as crispy as frying, baking, or broiling. The constant circulation of hot air removes moisture and quickly crisps the skin. Prepare skin-on fillets by patting dry, oiling lightly, and cooking at a high temperature. Whole fish can also work but may not brown as evenly. The tail and bottom. Serve air fried crispy fish skin in tacos, sandwiches, on salad, or with fresh vegetable sides. With just a tablespoon of oil or less, air frying is a healthy way to enjoy the delicious contrast of tender fish and crispy skin.