Air Fried Kampachi

Method

Directions

1. 1
   Thaw kampachi overnight in the fridge. Once thawed, remove from the packaging, pat dry, and set on a plate.
2. 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. 3
   Combine the flour, panko, cornstarch, paprika, pepper, and salt in a bowl.
4. 4
   In a separate bowl, beat the 2 eggs.
5. 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. 6
   Repeat the egg-and-dredge twice per fillet for a double coating and a crunchy bite all over.
7. 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. 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.