Crispy Air Fryer Bass Fillet Delight
Nutritional value per serving
Calories280kcal
Carbs5gram
Fat10gram
Protein30gram
Ingredients
- Bass fillet (fresh, skin-on, boneless recommended)2 pieces
- Olive oil (extra virgin preferred)1 tbsp
- Plain breadcrumbs (or panko for extra crispness)50 g
- Parmesan cheese (grated, optional for extra flavor)20 g
- Garlic powder1 tsp
- Paprika1 tsp
- Saltto taste n/a
- Black pepper (freshly ground)to taste n/a
- Lemon wedges (for serving)2 pieces
This delicious and crispy air fryer bass fillet recipe is perfect for home cooks looking to prepare an easy, quick, and healthy seafood dish. Using the air fryer helps achieve a perfectly crisp exterior while keeping the fish tender inside, all without the mess of deep-frying. The recipe is beginner-friendly, requires minimal ingredients, and follows food safety practices to ensure your fish is cooked perfectly every time. The approximate total cost of ingredients is $12 USD (€11, £9, ₹900), and the total calories per serving are approximately 280 kcal. This recipe is great for a pescatarian diet, has a medium complexity level, and takes about 30 minutes total from preparation to cooking.
Preparation instructions
Prepare the bass fillets
1Pat the bass fillets dry with paper towels. This helps the coating stick and ensures crispiness.
Preheat the air fryer
2Set your air fryer to 200°C (390°F) and preheat for 5 minutes. Preheating helps achieve uniform cooking and crispiness.
Make the breadcrumb coating
3In a shallow dish, mix the breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and pepper.
Coat the fillets
4Brush or lightly drizzle olive oil on both sides of each bass fillet. Then press each fillet gently into the breadcrumb mixture, coating all sides evenly.
Air fry the fillets
5Place the coated bass fillets in the air fryer basket in a single layer, skin side down if the skin is on. Air fry at 200°C (390°F) for 10-12 minutes, flipping once halfway through cooking for even crispiness.
Check for doneness
6Use a food thermometer to check the thickest part of the fillet; it should reach an internal temperature of 63°C (145°F) for safe consumption. The fish should be opaque and flake easily with a fork.
Serve
7Carefully remove the fillets and serve immediately with fresh lemon wedges. The citrus adds a bright flavor that complements the crispy fish.
Cooking Tips
-Use fresh bass fillets with skin on if possible, as the skin helps keep the fish moist and adds crispiness when air-fried.
-Avoid overcrowding the air fryer basket to allow proper air circulation and even cooking.
-If you don’t have Parmesan cheese, omit it or substitute with another hard cheese like Pecorino.
-For a gluten-free option, use gluten-free breadcrumbs or crushed cornflakes instead.
-Always wash your hands and utensils thoroughly after handling raw fish to prevent cross-contamination.
Equipment
- Air fryer
- Shallow dish or plate for coating
- Tongs or spatula
- Cooking thermometer
- Paper towels
Shopping List
- [ ] Fresh bass fillets - Approx. $9 USD. Choose fillets with bright, clear flesh and minimal odor.
- [ ] Olive oil (extra virgin) - Approx. $0.5 USD for needed amount. Look for cold-pressed labels for best quality.
- [ ] Plain breadcrumbs or panko - Approx. $1 USD for needed amount. Panko breadcrumbs will make it extra crispy.
- [ ] Parmesan cheese (optional) - Approx. $1.5 USD for needed amount. Choose a fresh block to grate yourself for best flavor.
- [ ] Garlic powder - Approx. $0.1 USD for needed amount.
- [ ] Paprika - Approx. $0.1 USD for needed amount.
- [ ] Lemon - Approx. $0.3 USD each, fresh and firm.
Total approximate cost: $12 USD
FAQ
Can I use frozen bass fillets for this recipe?
Yes, you can use frozen bass fillets. Make sure to thaw them completely in the refrigerator and pat dry before coating and air frying to ensure crispiness.
What if I don't have an air fryer?
You can bake the coated fillets in a preheated oven at 200°C (390°F) on a baking sheet lined with parchment paper for about 15-20 minutes or until cooked through and crispy.
How do I know when the bass fillet is fully cooked?
The internal temperature should reach 63°C (145°F), and the fish should be opaque and flake easily with a fork. Use a meat thermometer for accuracy.
Can I marinate the bass before coating?
Since the fillets are coated with oil and breadcrumbs, marinating is optional and not necessary, but if you do, avoid watery marinades that can make coating difficult to stick.