Breaded Fish (Air Fryer)

While you can put almost any type of fish fillet in the air fryer, this recipe is best for moderately thin, white and flaky fish, such as cod, haddock, pollock, or mahi mahi, all of which can be fresh or thawed frozen. Avoid thicker fish fillets such as tuna or swordfish, which will take longer to cook. Making fish in the air fryer is easy. Start by thawing the fish, if needed, then pat it dry. Cut the fish into strips, then dip in flour and then egg, which helps the seasoned breadcrumb mixture stick. All that's left to do is spray the coated fish and the air fryer basket with cooking spray, then cook in batches as directed.

Fish:
¾ cup all-purpose flour, unbleached
2 large eggs
1½ cups breadcrumbs or panko
1 Tbsp. sea salt
2 tsp. black pepper, freshly ground
2 lbs cod or haddock fillets, cut into strips
olive oil cooking spray

Tartar Sauce:
1 cup Hellmann's mayonnaise
2 Tbsp. dill pickle relish
1 Tbsp. onion, finely chopped
1 Tbsp. lemon juice, freshly squeezed
½ tsp. black pepper, freshly ground
½ tsp. sea salt

To Serve:
French fries
lemon wedges
chopped fresh parsley

For the Fish:
Place the flour on a plate. Whisk the eggs in a wide shallow bowl. Combine the breadcrumbs, cornmeal, seasoned salt, and pepper in another wide, shallow bowl. Working with a few pieces at a time, dredge the fish in flour, shaking off any excess. Dip completely in the egg, then roll in the breadcrumb mixture to coat. Repeat until all the fish pieces are breaded. Spray the breaded fish with olive oil spray on both sides.

Working in two batches, place the fish pieces in a single layer in the air fryer basket, with about ¼" of space between them. Cook in the air fryer set at 380°F for 5 minutes. Carefully flip the fish and continue to cook for 5 minutes longer, until the fish is golden brown and flakes easily with a fork. Keep the first batch warm in a 200°F oven while air frying the second batch.

For the Sauce:
Stir together the mayonnaise, pickle relish, onion, lemon juice, black pepper, and salt in a small bowl.

Serve the fish with fries, tartare sauce, lemon wedges, and a sprinkle of chopped, fresh parsley, if you like.

Makes 4-6 servings.