This air fryer fish is crispy, fast, and foolproof.
I love a good fish fry.
The fresh fish and shrimp are caught locally in the Gulf coast, coated in a cornmeal crust (because that’s how we do it in the South!) and then deep fried until golden and crunchy on the outside and tender and flaky on the inside.
While deep-fried fish is definitely something to be enjoyed on special occasions, it’s not exactly weeknight dinner-friendly for those watching what they eat.
So instead, I took the basic recipe for that deep-fried fish and turned it into this easy air fryer fish recipe!
It’s especially perfect during Lent or any Friday when you want something that still feels like a real meal. Serve it with my Fish Taco Slaw and some Air Fryer French Fries and you’ve got a full fish fry dinner at home.
Why You’ll Love This Fish
You’ll get all of the flavor and crunchiness you love but without a TON of oil.
The cornmeal adds a nice grit that gets crunchy when fried, and the flour helps it to bind to the fish.
Speaking of binding; mayonnaise is our secret binding agent in this recipe. Others either don’t use a binder at all, or some simply use a drizzle of oil which results in the coating sliding right off of the fish.
But that’s not so with this recipe! Because of the egg-based sauce, the cornmeal crust sticks beautifully to the fish and won’t fall off after air frying.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Cajun seasoning. This gives the flavor a nice kick. You can also use blackened seasoning for a little more spice, or even old bay seasoning for a milder flavor.
- Fish. Mild white fish is best for this recipe. You want no more than about ¼- to ½-inch thick fillets or the cooking times will vary. Read below for more information on selecting fish.
- Cornmeal. Find a medium to fine grit to achieve the right texture. Also, look for a certified gluten-free kind if you are avoiding gluten.
- Flour. Regular all purpose or a gluten-free 1-to-1 blend will both work. Mixing flour and cornmeal creates a crunchy exterior while also binding easily to the fish.
- Mayonnaise. The secret ingredient that works incredibly well to help the coating stick to the fish!
This same technique works beautifully in my Air Fryer Fish Tacos too, just cut the fillets into strips instead.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Dredge and coat the fish.
Combine mayonnaise and lemon juice in a separate bowl. Toss the fish in the mayonnaise mixture until they are completely covered.
Mix the cornmeal, flour, Cajun seasoning, paprika, garlic powder, salt, and black pepper. Dip each filet into the cornmeal and flour mixture. Make sure the coating covers all of the sides, and then shake off the excess.
Pro Tip: Make sure your fish is fully thawed and patted dry before coating. Frozen or wet fish releases too much moisture and the crust will come out soggy instead of crispy.
Air fry the fish.
Arrange the filets into the basket in a single layer. If the fish overlaps it won’t get crispy where the fish is touching.
Work in batches to ensure there is plenty of room in the basket. Cook at 400°F for 8-10 minutes, flipping the fillets after 5 minutes. You’ll know it is done cooking when it flakes easily with a fork.
The Air Fryer I Use and ❤️
I use a 6-quart air fryer for this recipe and it’s the perfect size for cooking everything in a single layer without overcrowding. Because remember, keeping it in one layer is key to all that crispy goodness!
Serve it up and dig in!
Serve this simply with lemon wedges, or one of these easy homemade sauces: Cocktail Sauce, Tartar Sauce, Remoulade Sauce (my spicy Cajun favorite!), Avocado Ranch Dressing, Lime Crema, or our family’s Secret Sauce.
For a complete fish dinner, pair it with Air Fryer Broccoli, Baked Tortilla Chips, or my Yukon Gold Roasted Potatoes.
Best Fish to Air Fry
This recipe coats the fish in a crispy cornmeal crust. You want to use a firm, mildly flavored white fish. The types of fish that fit these characteristics include:
- Cod – Depending on where you live, either Atlantic or Pacific cod will be more readily available. While not technically cod, often Haddock and Whiting fish are sold as cod.
- Sole – This flatfish has a more firm texture than cod, with a mild and slightly sweet taste. Some compare it to a cross between tilapia and cod.
- Halibut – Another flatfish, halibut has dense, firm, flesh with a light and clean taste.
- Mahi-Mahi – Also known as Dorado or Dolphin (not to be confused with Flipper!), Mahi-Mahi’s firm texture and sweet taste resembles Swordfish, although a bit milder.
- Catfish – While firm, this is less flaky than the other varieties. It also has the fishiest flavor, but a soak in milk before cooking can help take some of that taste away.
You can also air fry salmon, or another red fish, without the cornmeal coating if you’d prefer!
How to Store + Reheat
Store leftover air fryer fish in an airtight container in the fridge for up to 2-3 days.
To reheat, place the fish back in the air fryer at 350°F for 3-4 minutes until warmed through and crispy again. The air fryer is the best way to reheat this because the microwave will make the coating soggy.
I don’t recommend freezing the cooked fish since the cornmeal crust loses its crunch when thawed.
What to Serve with Air Fryer Fish
Turn this into a full fish fry dinner at home with any of these easy sides and sauces.
For sides, try Air Fryer French Fries, Air Fryer Broccoli, Lemon Parmesan Roasted Potatoes, or Fish Taco Slaw for something lighter.
For dipping, this fish is amazing with Secret Sauce, Lime Crema, Ranch Dressing, or a squeeze of fresh lemon.
Want to turn it into tacos? Cut the fish into strips and use the same coating for my Air Fryer Fish Tacos with Baked Tortilla Chips on the side.
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Air Fryer Fish Recipe
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Equipment
Ingredients
- 1 ½ pounds white fish fillets about ¼- to ½-inch thick
- ½ cup cornmeal medium grind
- ½ cup all purpose flour or gluten-free 1-to-1
- 2 teaspoons Cajun seasoning or Old Bay
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon salt to taste
- ¼ teaspoon black pepper
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
Instructions
- Dredge the Fish: Add mayonnaise and lemon juice to a large bowl and whisk until combined. Place fish filets into the mayonnaise mixture and toss until completely covered.1 ½ pounds white fish fillets, ¼ cup mayonnaise, 1 tablespoon lemon juice
- Coat the Fish: Mix together cornmeal, flour, Cajun seasoning, paprika, garlic powder, salt, and black pepper in a medium-sized shallow bowl. Dip each filet into the cornmeal mixture and coat all sides.½ cup cornmeal, ½ cup all purpose flour, 2 teaspoons Cajun seasoning, 1 teaspoon paprika, ½ teaspoon garlic powder, 1 teaspoon salt, ¼ teaspoon black pepper
- Cook in Air Fryer: Place the coated fish filets into a 6-quart Air Fryer basket in a single layer. Cook at 400°F for 8-10 minutes.* Flip filets over after 5 minutes. Repeat with remaining filets. You’ll know the fish is done cooking when it flakes easily with a fork.
- Serve Air Fryer Fish with Tartar Sauce, Remoulade, or Secret Sauce.
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Notes
- Fish: This recipe works well with cod, sole, halibut, tilapia, catfish, or any firm, mild white fish. Look for fillets that are about 1/4 to 1/2-inch thick for the best results. Thicker fillets will need a couple extra minutes of cook time.
- Mayo trick: The mayonnaise acts as the binder and adds flavor. It’s the reason the cornmeal crust sticks so well and doesn’t fall off during cooking.
- Seasoning: Swap the Cajun seasoning for blackened seasoning or Old Bay for a different flavor profile.
- Don’t overcrowd: Cook the fish in a single layer in the air fryer basket. If your fillets don’t all fit, cook in batches. Overcrowding leads to steaming instead of crisping.
- Storage: Keep leftovers in the fridge for up to 2-3 days. Reheat in the air fryer at 350°F for 3-4 minutes. Skip the microwave or the coating will get soggy.
- Serving: Great with Fish Taco Slaw, tartar sauce, Secret Sauce, or Lime Crema. Perfect for Lent-friendly Fridays!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy Fish and Seafood Recipes
If you haven’t gotten enough of all of the light, seafood goodness, try one of these fast weeknight dinners next!
Loved the spices in this, think i would substitute panko for cornmeal, as I thought the cornmeal made it a little gritty.
Yay! So happy to hear you enjoyed the recipe, Deb! Let me know how it turns out. Thanks so much for taking the time to leave a comment and rating!
This recipe would have been better had the coating actually stayed on, when I tried to turn them over all of it fell off.
I’m sorry that happened. The fish needs to be dry before coating, or the breading might fall off.
This was absolutely DELICIOUS!!!! I willl definately make it again.
Yay! So happy to hear you enjoyed the recipe, Jan! Thanks so much for taking the time to leave a comment!