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Air Fryer Fish

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.

Ingredients

Scale
  • 4 fish fillets, approximately ¾ to 1 inch thick (cod, tilapia, halibut, or salmon)
  • 1 tbsp olive oil or avocado oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp onion powder (optional)
  • Lemon slices (optional, for serving)

Instructions

  1. Remove fillets from the refrigerator 5–10 minutes before cooking. Pat each fillet completely dry on both sides with paper towels, pressing firmly at the thicker center. If skin-on, score the skin with 2–3 shallow diagonal cuts to prevent curling.
  2. Brush or drizzle olive oil lightly over both sides of each fillet. Mix all dry spices in a small bowl, then sprinkle evenly over both surfaces, pressing gently so the seasoning adheres.
  3. Preheat the air fryer to 375°F (190°C) for 3 minutes. Lightly spray the basket with cooking spray. Place fillets in a single layer with space between them, skin-side down if applicable. Cook at 375°F for 4–5 minutes.
  4. Using a thin, flexible spatula, flip each fillet carefully after 4–5 minutes. Cook for another 4–5 minutes on the second side, until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Place lemon slices alongside the fillets during the last 2 minutes if using. Serve immediately.

Notes

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.