Air Fryer Recipe
Crispy Haddock Bites
These crispy haddock bites are a delight with their dry, crackly crumb and tender, flaky fish inside. The air fryer is perfect for this dish, as it crisps the coating without overcooking the fish, using just a light mist of oil to achieve a golden brown finish.
Ingredients
- 500g skinless, boneless haddock fillets, cut into 3cm bite-sized pieces
- 60g plain flour
- 2 medium eggs, beaten
- 120g panko breadcrumbs
- 1 tsp fine sea salt, divided
- ½ tsp freshly ground black pepper
- 1 tsp smoked paprika
- ½ tsp garlic granules
- ½ tsp mustard powder
- ¼ tsp cayenne pepper, optional
- 1 tbsp finely chopped parsley, optional
- 1 tbsp rapeseed oil or olive oil
- Oil spray, preferably rapeseed or sunflower
- Lemon wedges, to serve
- Tartare sauce or yoghurt mixed with chopped gherkins and capers, to serve
Method
- Pat the haddock very dry with kitchen paper, then cut into roughly even 3cm pieces and season with a small pinch of the salt.
- Set up three shallow bowls: flour with a pinch of salt and pepper in the first, beaten eggs in the second, and panko mixed with smoked paprika, garlic granules, mustard powder, cayenne, parsley, the remaining salt and 1 tbsp oil in the third.
- Coat each haddock piece lightly in flour, tap off the excess, dip into egg, then press into the seasoned crumbs until covered on all sides.
- Place the coated bites on a plate or tray and rest them for 10 minutes while the air fryer preheats to 200°C.
- Lightly spray the preheated crisper plate or perforated liner with oil. Arrange the haddock bites in a single layer with a finger-width gap between pieces.
- Spray the tops lightly with oil and air fry at 200°C for 4 minutes. Do not shake the basket at this stage.
- Turn the bites carefully with tongs, spray any dry-looking patches, and cook for a further 3–5 minutes until deeply golden and crisp.
- Transfer to a wire rack or a plate lined with kitchen paper for 2 minutes before serving with lemon wedges.
Nutrition
Calories: 250
