Crispy Breaded Fish Fillets
White fish in a thin, crispy coating without deep-frying. Lemon adds freshness, and the air fryer quickly crisps up the crust.
- Time
- 25 min
- Serving
- 459 kcal
- Ingredients
- ≈ $3.54
- Protein
- 49 g
Ingredients
- 1 Cod filletpack 600 g ≈ $9.00 220 g
- 2 Breadcrumbs 35 g
- 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 4 Wheat flour 15 g
- 5 Lemon≈ $4.70 per kg 30 g
- 6 Olive oil 6 ml
- 7 Salt 2 g
- 8 Ground black pepper 1 g
- 9 Paprika 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Pat the cod1 fillets dry, check for bones, and cut into large pieces.
Season the fish with salt and pepper, and drizzle with half the lemon5 juice.
Beat the egg in one bowl, mix the breadcrumbs with the paprika in a second, and add the flour to a third.
Dredge the fish in the flour, dip it in the egg, and coat it with the breadcrumbs on all sides.
Preheat the air fryer to 200 °C, lightly brush the fish with oil, and arrange it in a single layer.
Cook for 12 minutes, turning after 7 minutes, until the coating is golden and the fillet flakes easily with a fork.
Serve with the remaining lemon5 and a side dish.
Tips
- Why it works
- Pat the fillet dry before the flour. A dry surface holds the breading more evenly, and the crust sets faster at 200 °C.
- Substitutions
- Replace the cod with hake or pollock of the same weight. You can swap the olive oil for 6 g of sunflower oil.
- Common mistakes
- A common mistake is placing the pieces tightly together. The breading turns pale and soggy in spots after 7–8 minutes.
- Storing and reheating
- Keep in the fridge for up to 2 days. Reheat in the air fryer for 4–5 minutes at 180 °C to bring back the crisp crust.
- Serve with
- Serve for dinner with mashed potatoes or a simple cucumber and tomato salad.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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