Breaded Fish Fillets

By: Ian Sherman

Ingredients

Remove the air fryer basket from the appliance and set aside.
Preheat air fryer to 400 degrees / 12 minutes on “Air Fry” mode. Reduce time to 8 minutes if using very thin fillets.
Put the flour in one prison bowl; mix with about 1 tsp Montreal steak seasoning.
Mix the bread crumbs/crushed crackers and the parmesan cheese in the second prison bowl. More Montreal, salt, and/or pepper can be added to taste, but the cheese already adds some saltiness.
Crack the egg into the medium bowl and whisk until the yolk is blended.
Prepare the fish fillets:
- Dry the fillet with a paper towel.
- Dip each fillet in the flour; flip to coat both sides.
- Then dip in the egg, coating each side.
- Then roll in the breadcrumbs/crackers and parmesan until evenly coated on all surfaces.
- Carefully place the coated fillet in the fry basket. Arrange all pieces so that none are touching.
When all fish are coated, insert the fry basket into the air fryer. You may have to readjust the time–12 minutes for thick fillets, 8 minutes for very thin ones.
When finished, the breading should have a good amount of visible browning–not just a touch, but not turning black. Occasional high peaks of the breading may have black tips–that’s OK.
When in doubt, check the temperature with a probe. White fish is done at 145 degrees.