Crispy, flaky white fish fillets cooked in the air fryer with a simple spice rub of garlic powder and smoked paprika — ready in under 25 minutes with minimal oil and no messy splatter.
Patting fillets completely dry before cooking is the single most important step — surface moisture creates steam that prevents crisping and causes sticking.
Firm white fish (cod, halibut, haddock) perform best. Avoid very thin, delicate fish like sole or flounder as they tear apart and overcook before developing texture.
Per USDA FSIS, fish must reach an internal temperature of 145°F (63°C) for food safety.
If a fillet resists flipping, give it an extra 30–60 seconds — it will release cleanly once the exterior sets.
Find it online: https://airfrycentral.com/air-fryer-fish/