Filets de poisson à la friteuse à air chaud, comme s’ils sortaient tout juste du bateau

Ingrédients

• 4 white fish fillets (about 6 oz each), such as cod, tilapia, or haddock
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup panko breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped (or 1/2 teaspoon dried)
• Lemon wedges, for serving
• Tartar sauce or garlic aioli, for serving (optional)

Préparation

1. 1

   Pat the fish fillets completely dry on both sides using paper towels. This is the most important step for getting a crispy coating.

2. 2

   In a small bowl, mix together the salt, black pepper, garlic powder, smoked paprika, onion powder, and cayenne pepper if using.

3. 3

   Brush or rub olive oil evenly over both sides of each fillet.

4. 4

   Press the spice mixture onto both sides of each fillet, coating evenly and generously.

5. 5

   In a shallow dish, combine the panko breadcrumbs, grated Parmesan, and parsley. Press the top side of each fillet into the panko mixture to create a crust on one side.

6. 6

   Preheat the air fryer to 400°F for 3 minutes.

7. 7

   Place the fillets in the air fryer basket in a single layer, panko side facing up. Do not overlap or stack.

8. 8

   Cook at 400°F for 10 to 14 minutes depending on thickness. Thinner fillets like tilapia are usually done around 10 minutes. Thicker cod fillets may need up to 14 minutes. Fish is done when it flakes easily with a fork and the coating is golden brown.

9. 9

   Remove from the air fryer and let rest for 2 minutes before serving.

10. 10

    Serve with lemon wedges and your choice of dipping sauce.