Ingredients
- 1 haddock fillet
- 1–2 tbsp olive oil or cooking spray
- Salt
- Freshly ground black pepper
- Lemon wedges (optional)
- Garlic powder or paprika (optional seasoning)
- Fresh herbs such as parsley or dill (optional)
- Air fryer
- Tongs or wide spatula
- Paper towels
- Air fryer parchment liner (optional)
Instructions
- Thaw the haddock completely in the refrigerator. Pat the fish very dry with paper towel.
- Preheat the air fryer to 375–400°F (190–205°C) for 3–5 minutes.
- Lightly brush the haddock with oil or spray both sides with cooking spray. Season with salt and pepper (and optional garlic powder, paprika, or lemon zest).
- Lightly oil the air fryer basket (or use parchment made for air fryers) to reduce sticking.
- Place the haddock in a single layer in the basket, leaving space between pieces so air can circulate. Do not overcrowd.
- Air fry for 6–10 minutes depending on thickness (thin: 6–8 minutes, medium: 8–10 minutes, thick: 10–12 minutes).
- Optional: flip the fish halfway through for more even browning.
- Check doneness: the fish should be opaque and flake easily. Target internal temperature is 125–130°F in the thickest part.
- Remove and rest for 1–2 minutes. Finish with lemon juice and a small drizzle of olive oil or butter if you want extra richness.