Air Fried Kampachi
Preparing Kampachi in an air fryer is easy, mess-free and quick! This recipe makes for fish that is crunchy on the outside yet perfectly flakey on the inside. Serve with a homemade tartar sauce for a healthier take on classic fish and chips!
- Kampachi (12 Ounce Pack)
- ½ cup flour
- ¾ cup Panko Bread Crumbs
- 1 tbsp cornstarch
- 1 tsp paprika
- 1 tsp ground pepper
- 1 tsp garlic sat
- 2 eggs
- Canola Oil Spray (or any oil spray)
- ½ cup Mayo
- 2 tbsp greek yogurt (or sour cream)
- 1 tbsp chopped dill pickles
- 1 tbsp chopped dill
- Salt to taste
- Pepper to taste
- Prep time
- 10 minutes
- Cook time
- 8 minutes
- Thaw Kampachi overnight in the fridge. Once it has thawed, remove the Kampachi from the packaging, pat dry and set on a plate.
- To make a tartar sauce, combine Mayo, greek yogurt or sour cream, dill pickles, dill, salt and pepper in a bowl and set aside in the fridge.
- Combine the flour, panko, corn starch, paprika, pepper and salt in a bowl.
- In a separate bowl, mix up the 2 eggs.
- Take your Kampachi fillet and dip into the egg dish, remove and shake off any excess egg. Place the fillet into the flour mixture, making sure to pat on the dry mix.
- Do this step twice per fillet, double coating it always for a crunchy bite all over.
- Once all your fillets have been coated, place into the air fryer and spray the top with canola oil. Cook at 400℉ for 4 minutes, then flip and spray them again with canola oil.
- Cook for another 4 minutes. Once the fish has a crunchy exterior and has reached an internal temperature of 160, remove from the air fryer and enjoy with your homemade tartar sauce.