Easy Haddock Fillets

I started cooking fish decades ago, but avoided air fryers until my buddy kept raving about them. Now? I'm fully sold. This haddock done in the air fryer gives me that amazing crisp outside I crave in fried fish, without turning my kitchen into an oil-spattered mess. And I feel totally fine putting this on the table during the week!

A few weeks back when my fussy nephew visited for dinner, I cooked this alongside some standard chicken fingers, thinking he'd skip the fish completely. Caught him grabbing another piece of haddock when he thought no one was watching! That moment told me this dish was really something exceptional.

Ingredients Needed

• Haddock fillets: I prefer haddock since it's sturdy enough for air frying without breaking down. Look for pieces with uniform thickness so they'll cook evenly.
• Panko breadcrumbs: This is what brings that incredible crunch! Standard breadcrumbs just can't match the texture.
• Parmesan cheese: Brings rich flavor to the coating. Store-bought grated works perfectly fine since we're mixing it into breading.
• Mayo: This might sound odd, but it's brilliant. A slim coat of mayo helps everything stick beautifully while keeping fish tender.
• Herb blend: My mix of dried dill, parsley, garlic powder and paprika adds wonderful taste without overwhelming the mild fish.
• Lemon wedges: Absolutely necessary in my kitchen! That fresh citrus squeeze before eating brightens everything up.

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My Cooking Method

Making The Breading

I combine the panko, grated cheese, and all the seasonings in a flat dish. What matters is getting everything totally blended so you get consistent flavor in every bite. Sometimes I throw in some lemon zest too if I'm feeling a bit extra.

Using Mayo Instead

Forget about egg wash - mayo changes everything here. I spread a thin layer across both sides of the fish. Sounds weird but it works as the perfect glue for the crumbs AND keeps your fish incredibly juicy. My mother didn't believe it until she tasted the results!

Coating The Fish

Push the fillets firmly into the panko mix, turning to cover all sides. I really make sure to press it on good - just lightly touching won't give you that perfect crust. I sometimes let them rest a couple minutes so the coating sets up nicely.

Cooking Time

I lightly oil the basket, place the fish with gaps between pieces, then give the tops a quick oil spray too. This helps get that golden look you'd normally get from deep frying. When we're halfway done, I gently flip them for even browning.

During my childhood, Dad would fry fish every Friday night, and our house would smell like hot cooking oil for AGES. This dish brings back those memories without the lingering smell or pile of oil-soaked paper towels. I actually cook this way more frequently now because it's so much easier.

What To Serve With It

This goes wonderfully with fresh homemade slaw - that creamy, tangy crunch works so well with the fish. For something lighter, I often toss together a basic green salad with lemon dressing. My kids always want sweet potato fries (also done in the air fryer!), and my husband can't eat it without tartar sauce nearby. When friends come over, I've created a "build-your-own fish taco station" with this haddock as the main attraction.

Tasty Variations

Totally transform the flavor by swapping in Cajun spices instead of herbs for some heat. For an Asian twist, mix some ginger and five-spice into your panko and serve with soy-ginger sauce. I'll often stir a spoonful of Dijon into the mayo for extra zip. When cooking just for grown-ups, a tiny bit of cayenne in the breading adds nice warmth.

Keeping Leftovers

If you somehow have extras, they'll stay good in the fridge for a couple days. The secret to reheating without losing crispiness is using the air fryer again! About 3-4 minutes at 320°F brings back that crunch. I've even broken up leftover pieces into my lunch salad next day - way better than boring cafeteria food.

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Expert Suggestions

• Dry the fish completely before adding mayo - any moisture will make your coating soggy
• Always let your air fryer get fully hot before putting fish in
• When fillets have a thinner end, tuck it under slightly to even out thickness

After testing probably twenty different ways to cook fish at home, this air fryer approach has become my number one choice. There's something really satisfying about making "fried" fish that's actually pretty good for you but doesn't taste like you've cut corners. Even on crazy busy nights when takeout seems tempting, this dish reminds me that tasty food can be quick and simple.

Frequently Asked Questions

→ Can I swap haddock for another fish?

Yes, cod and tilapia are great options if they're firm and white.

→ When's the fish ready to eat?

It should reach 145°F and break apart easily with a fork.

→ Can I use gluten-free alternatives?

Absolutely, gluten-free panko works great for this coating.

→ What pairs nicely with haddock?

Try sides like salad, coleslaw, or even crispy fries from your air fryer.

→ Is mayonnaise optional for this?

Sure is! Olive oil, an egg wash, or some Dijon mustard will also work.