How long to cook fish in an air fryer? Most fillets take 8–12 minutes at 390–400°F, with doneness set by 145°F in the center.
Fish cooks fast in an air fryer, which is good news when dinner feels close and the sink is already full. The tricky part is that “fish” includes thin tilapia, thick salmon, skin-on trout, frozen breaded fillets, and more. Each one behaves a bit differently. This page gives you a timing map, then shows the small moves that keep the center moist while the outside gets a clean finish.
How Long To Cook Fish In An Air Fryer? By Thickness And Cut
Use the table as a starting point, then set the finish with a thermometer at the thickest spot. Times assume a preheated basket and fish in a single layer.
| Fish And Cut | Typical Thickness | Air Fryer Setting And Time |
|---|---|---|
| Tilapia fillet (lean) | 1/2–3/4 in | 390°F, 7–9 min |
| Cod fillet (lean) | 3/4–1 in | 390°F, 9–11 min |
| Haddock fillet (lean) | 3/4–1 in | 390°F, 9–11 min |
| Catfish fillet (richer) | 3/4–1 in | 390°F, 10–12 min |
| Trout fillet, skin-on | 3/4–1 in | 400°F, 8–10 min |
| Salmon fillet (richer) | 1–1 1/4 in | 390°F, 10–13 min |
| Halibut fillet (thick, lean) | 1–1 1/2 in | 380°F, 12–16 min |
| Mahi-mahi steak | 1 in | 390°F, 10–12 min |
What Sets The Cooking Time In An Air Fryer
Air fryers move hot air with a fan, so the surface dries and browns faster than in a still oven. That fan also makes thin fish turn from perfect to dry in a short window. Four factors control the clock.
Thickness Beats Weight
A thick piece needs more minutes because heat has farther to travel. Two fillets that weigh the same can cook at different speeds if one is wide and thin and the other is compact and tall.
Lean Fish Dries Faster
Cod, haddock, pollock, and tilapia have less fat, so they go chalky sooner if you push past doneness. Rich fish like salmon and trout give you a wider window, yet they still overcook if you treat them like chicken.
Frozen Starts Cold And Wet
Frozen fish drops the basket temp at the start, then releases surface moisture as it warms. Breaded frozen fillets can still get crisp because the coating handles that moisture. Plain frozen fillets often need a mid-cook wipe or a fast flip to keep steam from pooling.
Coatings Change Airflow
A thin oil rub lets air hit the fish directly. A thick batter blocks airflow and can stay soft unless you use a hotter setting and a light spritz of oil. If you want crunch, use a dry crumb coating instead of a wet dip-batter.
Temperature Targets That Keep Fish Tender
Most air fryer fish lands well between 380°F and 400°F. Lower temps give you a gentler ramp for thick, lean fish. Higher temps help skin crisp and help breading brown before the center dries.
Quick Picks By Fish Style
- Thin, lean fillets: 390°F, start checking at 7 minutes.
- Thick, lean fillets: 375–385°F, start checking at 12 minutes.
- Rich fillets: 390°F, start checking at 10 minutes.
- Skin-on fillets: 400°F, cook skin side up after a flip.
- Breaded frozen fish: 400°F, check at 10 minutes.
If your air fryer runs hot, drop 10°F. If it runs cool, add a minute instead of cranking the heat, since fish can brown outside before it cooks through.
Prep Steps That Change The Outcome
Most timing problems start before the basket even closes. These steps take little time and prevent the two classic issues: sticking and steaming.
Dry The Fish Well
Pat both sides with paper towels. Surface water turns into steam, and steam softens the outside. A dry surface also helps seasoning cling.
Use A Thin Oil Layer
Brush or spray a light coat of neutral oil on the fish, then season. Skip heavy marinades right before cooking. If you want a citrus finish, add lemon after cooking so the acid doesn’t soften the surface.
Preheat And Space Pieces
Preheat for 3–5 minutes if your model allows it. Lay fish in one layer with gaps so air can move. If you stack, the bottom piece steams and the top piece cooks unevenly.
Flip Once, Not Five Times
One flip keeps the crust intact. Flip at the halfway mark, then leave it alone while the center catches up. If the fish is fragile, slide a thin spatula under it instead of grabbing with tongs.
How To Tell When Fish Is Done
Fish looks cooked on the outside before the center is ready. The cleanest way to set doneness is temperature. U.S. food safety advice lists 145°F for fin fish; see the FSIS safe minimum internal temperature chart for the full list.
Thermometer Placement That Works
Push the probe into the thickest spot from the side, aiming for the center. Avoid the basket bottom, since metal contact can read hotter than the fish. If your fillet is thin, use the flake test as a backup.
The Flake Test
Use a fork and press gently at the thickest end. The flesh should turn opaque and separate into moist flakes. If it resists and looks translucent, give it 1–2 more minutes and check again.
Fresh Fish Timing Patterns You Can Reuse
Once you learn the pattern, you can cook almost any fillet without hunting for a new recipe. Use these baselines, then finish with a temp check.
Thin Fillets Under 3/4 Inch
Set 390–400°F. Cook 7–9 minutes total, flipping once. Start checking at minute 7.
Medium Fillets Around 1 Inch
Set 390°F. Cook 9–12 minutes total. Flip once. Check the center at minute 9 for lean fish, minute 10 for rich fish.
Thick Fillets And Steaks Over 1 1/4 Inches
Set 375–385°F so the outside doesn’t race ahead. Cook 12–16 minutes, flipping once. If the outside browns too soon, lower the temp and add time.
Cooking Frozen Fish In The Air Fryer
Frozen fish works well, and coating decides the method. Breaded fillets go straight in. Plain fillets need a quick moisture check.
Breaded Frozen Fillets
Set 400°F. Cook 10–14 minutes, flipping once. Start checking at minute 10 for thin pieces. If the coating is pale, add 1–2 minutes. Skip extra oil unless the label says it’s meant for it.
Plain Frozen Fillets
Set 390°F. Cook 6 minutes, then open the basket and blot any pooled moisture with a paper towel. Flip, then cook 4–8 minutes more, based on thickness. Finish by checking the center temp.
Frozen Salmon Portions
Set 390°F. Cook 7 minutes, then season, then cook 6–9 minutes more. Seasoning sticks better once the surface thaws. This also keeps salt from pulling water out while the center is still icy.
Breaded And Battered Fish That Stays Crisp
Air fryers love dry crumbs. Wet batters are harder since they can drip and set unevenly. If you want a pub-style batter, chill it, use a thick dip, and expect a lighter crunch than deep frying.
Panko Or Cracker Crumbs
Coat fish with a thin layer of mayo or beaten egg, then press into crumbs. Spray the top lightly with oil so the crumbs brown. Cook at 400°F for 8–12 minutes, flipping once.
Cornmeal Coating
Cornmeal works well on catfish and tilapia. Rub fish with oil, season, press into cornmeal, then air fry at 390°F for 9–12 minutes. Check early; cornmeal browns fast.
Common Timing Errors And Easy Fixes
Most “air fryer fish is dry” complaints come from two habits: guessing by color and cooking too hot for a thick piece. A few small checks keep you on track.
- Relying on surface color: Brown outside can still mean raw center. Use a thermometer once and you’ll learn your air fryer’s pace.
- Skipping preheat: A cold basket adds extra minutes and can stick. Preheat when you can.
- Overcrowding: Packed fish steams. Cook in batches if needed.
- Cooking from fridge-cold: Ten minutes on the counter helps thick fillets cook more evenly.
Troubleshooting Chart For Air Fryer Fish
If something feels off, match what you see to the fix below. Then adjust one thing at a time so you know what worked.
| What You See | Likely Cause | Next Time |
|---|---|---|
| Outside browned, center underdone | Temp too high for thickness | Drop to 380°F and add 2–4 min |
| Fish dry and chalky | Cooked past doneness | Pull at 140–145°F and rest 2 min |
| Fish stuck to basket | Basket not oiled or not hot | Preheat and mist basket, not fish |
| Coating pale and soft | Not enough oil on crumbs | Spray crumbs lightly; use 400°F |
| Coating dark, fish not done | Sugar-heavy seasoning | Use dry herbs; add sweet sauce after |
| Fish watery on plate | Steam trapped in basket | Space pieces; blot moisture mid-cook |
| Skin rubbery | Skin never dried | Pat skin dry; finish skin side up |
| Strong fishy smell | Fish not fresh | Buy fresher, keep cold, cook same day |
A Simple Timing Routine For Any Fillet
Use this routine when you want dinner to feel predictable. It keeps you from chasing random times from random charts.
- Preheat the air fryer 3–5 minutes.
- Pat fish dry, then add a light oil coat and seasoning.
- Choose 390°F for most fillets, 380°F for thick lean fish, 400°F for breaded fish.
- Cook 4–6 minutes, flip, then cook 3–8 minutes more.
- Check the thickest spot for 145°F, then rest 2 minutes.
If you like a saucy finish, warm the sauce separately and spoon it on after the rest. Sauces added mid-cook can block airflow and soften the outside.
Leftovers That Still Taste Good
Fish is best right away, yet leftovers can still work if you reheat gently. Store cooked fish in a sealed container in the fridge and eat within 2 days. Reheat at 320–340°F until warm, usually 3–5 minutes. Skip the microwave if you want the outside to stay firm.
When A Lower Temperature Works Better
If you’re cooking a thick halibut fillet or a stuffed fish packet that needs heat to reach the center, drop the temp and extend the time. You’ll get a cooked center without a tough outside. Finish with a one-minute blast at 400°F if you want a bit more color. Thick fillets always take extra minutes.
One Last Check Before You Serve
Right before plating, take a quick peek at the thickest part. If it flakes with gentle pressure and the center reads 145°F, you’re set. If it’s close but not there, give it 60–90 seconds more. Air fryers finish quickly in that final minute, so stay nearby and you’ll land the texture you want.
And if you came here asking how long to cook fish in an air fryer?, save your own baseline. Write down the fish type, thickness, temp, and time that worked in your kitchen. Next time, you’ll be cooking from your own data, not a guess.