Easy Air Fryer Haddock Fillets

I've been making fish for years, but honestly never tried the air fryer method until my neighbor wouldn't stop talking about it. Now? I'm totally converted. This air fryer haddock has all that wonderful crispy exterior I love about fried fish, but without turning my kitchen into a greasy disaster zone. Plus, I don't feel guilty serving it on a weeknight!

Last month when my picky nephew came for dinner, I made this alongside some regular chicken nuggets, assuming he'd ignore the fish. Caught him sneaking a second piece of haddock when he thought nobody was looking! That's when I knew this recipe was truly something special.

What You'll Need

• Haddock fillets: I like haddock because it's firm enough to hold up in the air fryer without falling apart. Check for fillets that are even thickness for consistent cooking.
• Panko breadcrumbs: The secret to that amazing crunch! Regular breadcrumbs just don't get as crispy.
• Parmesan cheese: Adds a savory depth to the coating. The pre-grated stuff works fine here since it's going in the breading.
• Mayo: Trust me on this weird-sounding trick. A thin layer of mayo helps the coating stick perfectly and keeps the fish moist.
• Herb blend: The combo of dried parsley, dill, garlic powder and paprika gives amazing flavor without overwhelming the fish.
• Lemon wedges: Not optional in my book! That fresh squeeze right before eating makes everything pop.

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How I Make It

Prep the Coating

I mix the panko, grated parmesan, and all my seasonings in a shallow dish. The key is getting everything evenly mixed so each bite has that perfect flavor balance. Sometimes I'll add a little lemon zest here too if I'm feeling fancy.

The Mayo Trick

Forget egg wash - mayo is the game-changer here. I brush a thin layer on both sides of the fillets. It seems strange but it creates this perfect adhesive for the breading AND helps the fish stay super moist. My mom was skeptical until she tried it!

Breading Process

Press the fish firmly into the panko mixture, flipping to coat both sides. I really make sure to press the coating on - just a gentle dip won't give you that perfect crust. Sometimes I even let them sit for a few minutes so the coating can set.

Air Frying

I spray the basket lightly with oil, arrange the fish with a little space between pieces, then give the tops a quick spray too. This helps get that golden color you'd normally get from deep frying. Halfway through cooking, I carefully flip them for even browning.

When I was growing up, my dad would make fried fish on Friday nights, filling the house with the smell of hot oil for DAYS. This reminds me of those dinners without the lingering odor or the pile of grease-splattered paper towels. I actually make this more often now because it's so much less hassle.

Serving Ideas

This pairs perfectly with a quick homemade coleslaw - the creamy, tangy crunch complements the fish beautifully. For a healthier option, I'll often make a simple green salad with lemon vinaigrette. My kids love it with sweet potato fries (also in the air fryer!), and my husband insists on having tartar sauce on the side. For casual entertaining, I've set up a "fish taco bar" with this haddock as the star.

Make It Your Own

Switch up the flavor profile completely by using Cajun seasoning instead of the herb blend for a spicy kick. For an Asian-inspired version, add some ginger and five-spice to the panko and serve with a soy-ginger dipping sauce. Sometimes I'll add a tablespoon of Dijon mustard to the mayo for extra tang. When cooking for adults, a pinch of cayenne in the breading mixture adds lovely warmth.

Storage Solutions

In the unlikely event you have leftovers, they'll keep in the fridge for a couple days. The trick to reheating without losing the crispiness is to use the air fryer again! About 3-4 minutes at 320°F brings them back to life. I've even flaked leftover pieces into a salad for lunch the next day - so much better than sad desk lunches from the cafeteria.

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Pro Tips

• Pat the fish very dry before applying the mayo - any excess moisture makes for soggy coating
• Let your air fryer preheat fully before adding the fish
• If your fillets have one thinner end, fold it under slightly so the thickness is more even

After trying probably dozens of different methods for cooking fish at home, this air fryer technique has become my absolute go-to. There's something satisfying about creating a "fried" fish dish that's actually pretty healthy but doesn't taste like a compromise. Even on hectic weeknights when I'm tempted to order takeout, this recipe reminds me that good food doesn't have to be complicated or time-consuming.

Frequently Asked Questions

→ Can I use other white fish?

Yes, cod, tilapia, or any firm white fish works well with this recipe.

→ How do I know when fish is done?

Fish should reach 145°F internally and flake easily with a fork.

→ Can I use gluten-free breadcrumbs?

Yes, gluten-free panko works perfectly in this recipe.

→ What can I serve with this?

Air fryer fries, coleslaw, or a light salad make great side dishes.

→ Can I make this without mayonnaise?

Yes, you can use olive oil, egg wash, or Dijon mustard instead.