Air Fryer Recipe
Herb-Crusted Haddock
Herb-crusted haddock is a dish where the fish's delicate flakes meet a crisp, flavourful topping. The air fryer is ideal for this recipe as it quickly cooks the haddock while keeping the breadcrumb crust dry and crunchy, preventing the fish from becoming woolly.
Ingredients
- 4 skinless haddock fillets, about 130–150g each, pin-boned
- 45g fresh white breadcrumbs or panko breadcrumbs
- 15g finely grated Parmesan or mature Cheddar
- 1 tbsp finely chopped flat-leaf parsley
- 1 tbsp finely chopped dill or chives
- 1 tsp finely chopped thyme leaves
- Finely grated zest of 1 unwaxed lemon
- 1 small garlic clove, very finely grated or crushed
- 1 tbsp olive oil, plus a little extra for the basket
- 1 tbsp mayonnaise or full-fat Greek yoghurt
- 1 tsp Dijon mustard
- ½ tsp fine sea salt, divided
- ¼ tsp freshly ground black pepper
- Lemon wedges, to serve
- Optional: ½ tsp smoked paprika or English mustard powder
- Optional: 1 tbsp capers, chopped and patted dry
Method
- Pat the haddock very dry on both sides with kitchen paper, then season with about ¼ tsp salt and the black pepper.
- Leave the fillets at cool room temperature for 8–10 minutes while preparing the topping.
- Mix breadcrumbs, Parmesan or Cheddar, parsley, dill or chives, thyme, lemon zest, garlic, remaining salt, and optional paprika in a bowl.
- Drizzle in olive oil and rub it through with fingertips until crumbs look lightly damp.
- Stir mayonnaise or Greek yoghurt with Dijon mustard in a small bowl, then spread a thin layer over the top of each haddock fillet.
- Press the herb crumbs onto the coated side of the fillets, aiming for an even layer about 3–5mm thick.
- Preheat the air fryer to 190°C for 3 minutes if recommended.
- Lightly oil the basket or place a perforated parchment liner in the basket after preheating.
- Lay the fillets in the basket crumb-side up, leaving at least 1cm between pieces.
- Air fry at 190°C for 7 minutes, then check the thickest fillet.
- Continue cooking for 1–3 minutes more, until the crust is golden and the fish flakes when pressed gently at the thickest point.
- Rest the fillets in the open basket for 2 minutes before lifting them out with a fish slice.
- Serve with lemon wedges.
Nutrition
Calories: 250
