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Recipe from Simpler Savory

The recipe

Best Low Carb Air Fryer Frozen Fish

Prep
5 min
Cook
10 min
Total
15 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
190

2× the original author values. Recipe yield: 4 servings.

calories
380

3× the original author values. Recipe yield: 4 servings.

calories
570
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 4 fillets frozen white fish fillets (cod, pollock, tilapia, or haddock) — IQF, skinless, 4 to 6 ounces each
  • 1 teaspoon lemon zest — freshly grated
  • 1 tablespoon lemon juice — for finishing
  • 1 teaspoon fresh parsley or dill — chopped, for garnish
  • 1 teaspoon butter — optional, melted with lemon for drizzle
  • 2 tablespoons almond flour — optional light dusting for crunch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika — regular or smoked
  • 3/4 teaspoon kosher salt — to taste
  • 1/2 teaspoon black pepper — freshly ground
  • 1/8 teaspoon cayenne pepper — optional, or red pepper flakes
  • olive oil or avocado oil spray — for fish and basket

Instructions

  1. Preheat the air fryer to 390°F (200°C) for 5 minutes so the fish hits hot air immediately.
  2. In a small bowl, combine almond flour, lemon zest, garlic powder, onion powder, paprika, salt, black pepper, and cayenne (if using).
  3. Remove the frozen fillets from the package and pat away any surface ice with a paper towel; no need to thaw.
  4. Lightly mist both sides of the fish and the air fryer basket with oil spray. Sprinkle the seasoning over the top of each fillet and gently press to adhere in a thin, even layer.
  5. Arrange fillets in a single layer with space between them. Air fry at 390°F for 5 minutes until the surface begins to turn golden.
  6. Flip the fillets, mist any dry spots with oil, and continue cooking 4 to 6 minutes more, until deeply golden and flaky.
  7. Check the thickest part; fish should flake easily and be opaque (about 145°F internal temperature).
  8. Transfer to plates and squeeze fresh lemon juice over the hot fish.
  9. For a buttery finish, melt the butter with a splash of lemon and a pinch of paprika, then spoon over the fillets.
  10. Scatter chopped parsley or dill on top and serve immediately.
  11. Do not crowd the basket, flip midway, and season generously for the best color and texture.
  12. Thinner fillets may be done closer to 8–9 minutes total; thicker pieces may take up to 12 minutes—watch for golden color and easy flaking.

Notes

Cool leftovers completely, then refrigerate in an airtight container for up to 2 days. Reheat in the air fryer at 350°F until warmed through and crisp again, 3 to 5 minutes. Avoid microwaving to keep the edges from softening; if needed, microwave briefly and finish with 1 minute in the air fryer.

Source: https://simplersavory.com/best-low-carb-air-fryer-frozen/