The crispiest, most flavorful air fryer fish fillets with a golden herb crust and lemon butter sauce — ready in just 17 minutes. Better than fried, healthier too! Follow our tested method and you'll get perfect results every single time.
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Melt butter in a small pan. Add lemon juice, capers, and dill. Simmer 1 minute. Keep warm. (Can be made ahead.)
Mix panko, Parmesan, garlic powder, herbs, paprika, salt and pepper in a shallow dish. Beat egg in another dish.
Pat fish dry. Dip in beaten egg, letting excess drip off. Press firmly into the panko mixture coating all sides evenly.
Spray the basket with cooking spray. Place coated fillets in a single layer. Spray tops of fish generously with cooking spray — this is what creates the golden crust.
Cook at 400°F without flipping for 10-12 minutes (depending on thickness). Fish is done when it flakes easily with a fork and coating is golden.
Transfer carefully (breaded fish is delicate). Pour lemon butter sauce over fillets. Serve immediately with lemon wedges.
Cod, tilapia, haddock, and pollock work best — they're mild, affordable and cook quickly. Thicker fish like salmon also works but needs 14-15 minutes.
For breaded fish, do NOT flip — the coating sticks better when left undisturbed. The circulating hot air cooks the bottom perfectly without flipping.
Fish is done when it flakes easily with a fork and the internal temperature reaches 145°F. The coating should be golden brown — not pale.
