Air Fryer Recipe
Lemon Herb Crusted Haddock
Lemon herb crusted haddock is a bright, simple dish, pairing zesty lemon and fresh herbs with the gentle flavour of haddock, just right for cooking in the air fryer.
Ingredients
- 4 haddock fillets (about 150g each)
- 50g breadcrumbs
- Zest of 1 lemon
- 1 tablespoon freshly chopped parsley
- 1 tablespoon freshly chopped dill
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 egg, beaten
- Lemon wedges, for serving
Method
- In a medium-sized bowl, mix together the breadcrumbs, lemon zest, parsley, dill, salt and pepper.
- Pat the haddock fillets dry. Dip each one in the beaten egg, then press into the breadcrumb mixture to coat.
- Preheat the air fryer to 200°C for 5 minutes. Lightly brush the basket with olive oil.
- Place the fillets in the air fryer basket, drizzle with olive oil, and air fry for 10-12 minutes, turning halfway through.
- Serve hot with lemon wedges.
Why this works in an air fryer
Haddock is lean and cooks quickly, so the air fryer’s fast convection sets the egg-bound crumb before the fish dries out. Patting the fillets dry helps the coating adhere, while a little oil conducts heat through the breadcrumbs so they brown rather than turn dusty.
Equipment notes
Assumes a 4–5 litre basket holding four 150g fillets in one layer with gaps; in a single-drawer model cook in batches if they touch, while dual-zone fryers may need the fillets swapped between drawers or 1–2 extra minutes because each drawer has less airflow.
Common pitfalls
- Crumb sliding off when turned? The fish was still wet or the egg layer was too thick; blot the fillets firmly and let excess egg drip off before coating.
- Pale, dry breadcrumbs at minute 10? Too little oil reached the crumb; mist or drizzle lightly and cook 1–2 minutes more, watching closely.
- Fish flakes apart before the crust browns? Fillets are thinner than 150g or the drawer runs hot; reduce to 190°C and start checking at 7–8 minutes.
- Soggy underside with a browned top? The fillets are sitting too close together or on a wet basket; leave space around each piece and turn only once with a thin spatula.
Variations & substitutions
- Use panko instead of fine breadcrumbs for a rougher, crunchier crust; it browns a little faster, so check from 9 minutes.
- Swap dill for chives or tarragon for a softer herb flavour; the cooking time is unchanged, but keep the herbs finely chopped so they do not scorch.
- Replace haddock with cod or pollock of similar thickness; cook to the same visual cue, opaque and flaking, but allow an extra minute for thicker loin pieces.
- Add 1 tablespoon finely grated Parmesan to the crumb for deeper browning; reduce added salt slightly as the cheese concentrates as it cooks.
Storage & reheating
Keep cooked haddock covered in the fridge for up to 2 days and reheat in the air fryer at 180°C for 4–6 minutes until hot, avoiding the microwave if you want to preserve the crust.
Nutrition
Calories: 250
