Crispy Air Fryer Herb Crusted Haddock
A delicious and healthy herb-crusted haddock cooked to perfection in an air fryer.
Equipment
- 1 air fryer
- 1 mixing bowl medium
- 1 shallow dish
Ingredients
Fish and Coating
- 4 haddock fillets about 6 oz each
- 1 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh dill chopped
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Wet Ingredients
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
Instructions
Preparation
- Rinse haddock fillets under cold water and pat dry with paper towels. This step is crucial for a crispy coating.
- In a shallow dish, mix breadcrumbs, Parmesan cheese, parsley, dill, garlic powder, salt, and black pepper. In a separate bowl, combine mayonnaise and lemon juice.
- Spread a thin layer of the mayo mixture over each fillet, then press into the breadcrumb mixture to coat evenly.
Cooking
- Set your air fryer to 400°F and let it preheat while you prepare the haddock.
- Place fillets in a single layer in the air fryer basket. Cook for 10-12 minutes until the fish is cooked through and the crust is golden brown.
Serving
- Transfer cooked haddock to a serving platter. Garnish with fresh herbs and lemon wedges. Serve with your choice of side dishes.
Storage
- Allow haddock to cool before transferring it to an airtight container. Store in the refrigerator for up to 2 days.
Notes
Pro Tips: Pat the haddock dry for a better crust. Toast breadcrumbs for extra crispiness.
Ingredient Substitutions: Use panko for a lighter crust. Substitute dill with thyme if preferred.
How to Serve: Pair with roasted vegetables or a fresh salad.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 2 days.
Make-Ahead Tips: Prepare the herb crust mixture in advance and store it in the fridge until ready to use.
Ingredient Substitutions: Use panko for a lighter crust. Substitute dill with thyme if preferred.
How to Serve: Pair with roasted vegetables or a fresh salad.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 2 days.
Make-Ahead Tips: Prepare the herb crust mixture in advance and store it in the fridge until ready to use.