Air Fried Kampachi
Crunchy outside, flaky inside — air-fried kampachi with a quick homemade dill tartar sauce.
- Prep
- 10 min
- Cook
- 8 min
Preparing kampachi in an air fryer is easy, mess-free, and quick. The result is fish that's crunchy on the outside yet perfectly flaky on the inside — a healthier take on classic fish and chips, served with a homemade tartar sauce.
Method
Directions
-
1
Thaw kampachi overnight in the fridge. Once thawed, remove from the packaging, pat dry, and set on a plate.
-
2
Make the tartar sauce: combine mayo, greek yogurt or sour cream, dill pickles, dill, salt, and pepper in a bowl and set aside in the fridge.
-
3
Combine the flour, panko, cornstarch, paprika, pepper, and salt in a bowl.
-
4
In a separate bowl, beat the 2 eggs.
-
5
Dip the kampachi fillet into the egg, shake off any excess, then place into the flour mixture, patting on the dry mix to coat.
-
6
Repeat the egg-and-dredge twice per fillet for a double coating and a crunchy bite all over.
-
7
Place fillets into the air fryer and spray the top with canola oil. Cook at 400°F for 4 minutes, then flip and spray again with canola oil.
-
8
Cook for another 4 minutes. Once the fish has a crunchy exterior and has reached an internal temperature of 160°F, remove from the air fryer and serve with the homemade tartar sauce.
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