Unpopular opinion: I think people are way too scared to cook fish in the air fryer

Honestly, I see so many posts about rubbery salmon or soggy tilapia because folks are overcooking it on a low temp for like 20 minutes. I just did some cod at 400 degrees for 8 minutes last night and it was perfect. Are you team 'low and slow' or 'hot and fast' for fish?

3 comments

3 Comments

annaw7318d ago

Hot and fast, no question. Low and slow just dries it out into a sad piece of cardboard. You gotta treat it like a steak, get that outside crispy and the inside just done. My air fryer is basically a fish machine now. Salmon at 400 for maybe ten minutes is my go to. Once you get the timing right, you never go back.

the_spencer18d agoMost Upvoted

Does the air fryer ever make you feel like you're just reheating leftovers? I tried low and slow once and it was like eating a warm sponge.

ivanross17d ago

Low and slow is the only way I can get a thick piece of salmon to cook all the way through without burning the outside. Hot and fast leaves a raw middle unless you cut it super thin. It's all about the thickness of the filet, not one rule for all fish.