Do you want a light, tasty main course that’s ready in no time?
The fish fillets in a potato crust cooked in the air fryer are the perfect recipe for you! 😍
A light, crispy dish ready in 30 minutes. The potatoes become crispy and golden like they were fried, but without excess oil, while the fish stays tender and juicy inside: an irresistible balance of flavors and textures.
It’s an ideal dish for those who love to eat healthily without giving up flavor, perfect for a light but tasty dinner, or to surprise your guests with something simple yet refined at the same time.
With few ingredients and the convenience of the air fryer, you’ll prepare a fish fillet in no time that will win everyone over at the first bite.
You might also like:
- Difficulty: Easy
- Preparation time: 15 Minutes
- Portions: 2 servings
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 filets perch fillets (or cod, haddock, gilt-head bream)
- 2 potatoes (medium)
- 2 tablespoons breadcrumbs
- 1 tablespoon extra virgin olive oil
- to taste salt
- to taste pepper (optional)
- 4 slices lemon
- to taste parsley (or thyme)
Procedure
Peel the potatoes and slice them thinly (about 2 mm, approximately 0.08 in).
Soak them in cold water for 5 minutes to remove excess starch, then dry them thoroughly with kitchen paper: this is the trick for a super crispy crust.
Place the potatoes in a bowl and season with oil, salt, pepper and breadcrumbs.
Rinse the fish fillets and pat them dry with paper towels. Arrange the potato slices in the air fryer basket. Place the fish fillets on top of the potatoes and season with a drizzle of oil and a little salt. Lay more potato slices over the fish fillets, slightly overlapping them.
Sprinkle with breadcrumbs, a pinch of salt and a drizzle of extra virgin olive oil.
Cook the fish fillets in a potato crust at 374°F for 15-18 minutes, until the potatoes are golden and crispy.
Each model may vary slightly: check halfway through cooking and adjust the minutes if necessary.
Place the fish fillets on a plate, add some fresh lemon slices and a sprig of herbs.
Serve immediately, accompanied by a fresh salad or grilled vegetables.
If you try it, tell me how it went in the comments below 💬
I’ll be happy to read your impressions and maybe discover your variations!
And if you like, share your photo on Instagram tagging @lefragrantidelizie: I love to see your creations 💛
Silvana’s Tips
When I make the fish fillet in a potato crust, I choose waxy (yellow-fleshed) potatoes: they stay firm and brown better.
I always add a pinch of lemon zest and a drizzle of good oil before cooking: the aroma it releases is irresistible!
If you want an even crispier result, let the cut potatoes rest in cold water for a few minutes and dry them very well before using.
You’ll see how delicious they become!
Variations
You can also cook the fillets in a convection oven at 392°F for 25 minutes: the result will be just as golden and tasty!
Follow me on my social pages, on Instagram by clicking HERE and on Facebook click HERE and also on Pinterest HERE. Return to the HOME PAGE
