Catfish in the Air Fryer
Southern-style fried catfish usually means a deep pot of hot oil and a messy kitchen. Air fryer catfish gives you the same crunchy cornmeal crust with only a spray of oil, and it is ready in about 12 minutes. This recipe covers fillets, nuggets, a no-breading version and frozen catfish.
- Temperature
- 400°F200 °C
- Total time
- 39min
- Prep time
- 15min
- Servings
- 4
- Internal temp
- 145°F63 °C
- Per serving
- 320kcal
Why the air fryer works for catfish
Catfish has a firm, slightly sweet flesh and more fat than most white fish, so it stays moist even when the outside gets crisp. That makes it a good fit for a cornmeal crust. In a deep fryer, the coating soaks up a lot of oil. In the air fryer, the hot air dries and browns the cornmeal, and the oil comes from a light spray on the surface.
The crust needs moisture to stick and a little oil to brown. The mustard and egg act as glue, and the cooking spray carries the heat into the cornmeal. Skip the spray and you get a pale, sandy coating, so do not skimp on it.
How to make catfish in the air fryer
Tap a time to start a timer.
- Prep the fillets Pat the catfish completely dry with paper towels. If the fillets are thicker than 1 inch, cut them in half lengthwise so they cook through before the crust darkens.
- Make the coating In a shallow dish, mix the cornmeal, flour, salt, paprika, garlic powder, cayenne and black pepper. In a second dish, whisk the egg with the mustard.
- Coat the fish Dip each fillet in the egg mixture, let the excess drip off, then press it firmly into the cornmeal mix on both sides. Place the fillets on a rack for so the coating sticks.
- Preheat and spray Preheat the air fryer to 400 °F for . Spray the fillets generously with oil on both sides. Any dry flour left on the surface will look pale after cooking.
- Cook Place the fillets in a single layer without touching. Most baskets hold 2 fillets at a time, so cook in two batches and keep the first batch warm. Cook each batch for , flipping after and spraying any dry spots.
- Check The crust should be deep golden and crisp. An instant-read thermometer in the thickest part should read 145 °F. Serve with lemon wedges.
Times and temperatures
| Catfish | Temperature | Time |
|---|---|---|
| Breaded fillets, 6 ozFlip after 6 min | 400 °F (200 °C) | 12 min |
| Catfish nuggetsShake halfway | 400 °F (200 °C) | 8–10 min |
| No breadingBrush with oil | 400 °F (200 °C) | 9–10 min |
| Frozen plain fillets | 380 °F (190 °C) | 14–16 min |
| Frozen breadedCook to 165 °F | 400 °F (200 °C) | 12–15 min |
Times are a guide and depend on the size and wattage of your air fryer. Done at 145 °F (63 °C) in the center. See also air fryer cooking times for all foods.
Tips
- Cut thick fillets. Catfish fillets vary widely. Anything thicker than 1 inch should be sliced in half so the center cooks before the crust over-browns.
- Do not crowd the basket. Crowded fillets steam and lose their crunch. Leave a little space around each piece.
- Season the cornmeal well. The crust is the main source of flavor, so taste a pinch of the mix. It should be noticeably salty.
Catfish nuggets
For air fryer catfish nuggets, cut the fillets into 1½-inch pieces and use the same coating. The pieces cook in 8–10 minutes at 400 °F. Shake the basket halfway through and spray any dry spots. Nuggets are good with ranch or tartar sauce for dipping.
What to serve with catfish
A Southern fish fry usually comes with coleslaw, hush puppies, baked beans and plenty of hot sauce. From the air fryer, try crispy french fries or onion rings on the side. Green beans round out the plate and cook at the same temperature.
Storing and reheating
Leftover catfish keeps for 2 to 3 days in a covered container in the refrigerator. Reheat it in the air fryer at 375 °F for 4–5 minutes until it reaches 165 °F, which brings the crunch back. Do not microwave breaded fish.
Variations
- Blackened: Skip the cornmeal. Coat the fillets in 1 tbsp oil and 2 tbsp blackening seasoning, then cook at 400 °F for 9–10 minutes.
- Flour only: Swap the cornmeal for more all-purpose flour for a lighter, softer coating.
- Spicy: Add 1 tsp hot sauce to the egg and an extra ½ tsp cayenne to the cornmeal mixture.
If it does not turn out right
- The coating falls off
- Pat the fish very dry before the egg, press the cornmeal on firmly and let the coated fillets rest for 5 minutes. Flip them once and gently.
- The crust has dry white spots
- Loose flour never browned. Spray every visible dry patch with oil before cooking, and again at the flip.
- The catfish tastes muddy
- Soak the fillets in milk or buttermilk for 30 minutes, then pat dry. Fresh farm-raised catfish should have a clean smell.
Questions and answers
How long does catfish take in the air fryer?
Breaded fillets take about 12 minutes at 400 °F, flipped halfway. Nuggets take 8–10 minutes. Without breading, a seasoned fillet takes 9–10 minutes. The fish is done at 145 °F.
Can I cook catfish without breading?
Yes. Brush the fillets with oil, season with Cajun spice or paprika and cook at 400 °F for 9–10 minutes. The fish is flaky and moist, but without the crunch.
Can I cook frozen catfish in the air fryer?
Yes. Plain frozen fillets need 14–16 minutes at 380 °F. Store-bought breaded frozen catfish takes 12–15 minutes at 400 °F, flipped halfway. Check for 165 °F in precooked products.
Are cornmeal and flour both needed?
The flour helps the coating hold together. You can use all cornmeal for a grittier crust, but it is a bit more fragile.
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