Bill Jr., (Bubba here) just returned from vacationing in the United Kingdom and had more than one meal of fish and chips in England.
In his words, the fish was the best, "Awesome! Crunchy, tender and tasty." The Brits choice of fish is cod and haddock, with him liking haddock more.
I'd be the first to order fish and chips at a pub anywhere, but we all know that at home it can turn into a "grease-feast!"
That is, unless it's made in an air fryer!
Fish in the air fryer turns out crisp with no oil or just a teaspoon or two of it. It's juicy and flaky and cooks in a short amount of time. If you like fish with a crispy coating and not deep-fried in fat, this is your way to go ~ and there’s minimal clean-up.
Dip perch in egg wash, dredge in seasoned cornmeal, drop in the air fryer, and cook. How easy is that!
Fish is hands down a favorite meal here to cook via the air fryer.
Air Fried Cornmeal-crusted Lake Perch
4 perch fillets
1 teaspoon Dijon mustard
½ cup cornmeal
2 teaspoons vegetable oil
¼ teaspoon red pepper flakes
½ teaspoon each, salt and seasoned pepper
Whisk together egg and mustard in a shallow dish; dip fish into mixture, covering well.
In a resealable plastic bag, combine cornmeal, oil and seasonings.
Place fish in bag and coat well.
Preheat air fryer to 390°.
Gently lay fish in the basket.
Cook for about 15 minutes, according to thickness of fish, until nice and crispy, flipping once half way through.
Serve with tartar sauce.