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Air fryer keto fish with a crispy low carb coating and tender flaky white fish, served with lemon wedges and fresh parsley on a white plate.
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Air Fryer Keto Fish - Crispy, Light, and Ready in Minutes

Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 4 servings

Ingredients

  • 1 to 1.5 pounds white fish fillets (cod, haddock, tilapia) or salmon, about 4 fillets
  • 2 tablespoons almond flour or 1/3 cup finely crushed pork rinds (for extra crunch)
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano or Italian seasoning
  • 1/2 teaspoon sea salt, more to taste
  • 1/4 teaspoon black pepper
  • 1 large egg (optional, helps the coating stick)
  • 1–2 tablespoons avocado oil or olive oil (spray or brush)
  • 1 lemon, cut into wedges
  • Fresh parsley, chopped (optional garnish)

Instructions

  • Pat the fish dry: Blot both sides of the fillets with paper towels. This helps the coating stick and improves crisping.
  • Preheat the air fryer: Set it to 400°F (200°C) for 3–5 minutes. A hot basket gives better browning.
  • Mix the coating: In a shallow bowl, combine almond flour or crushed pork rinds with paprika, garlic powder, onion powder, oregano, salt, and pepper.
  • Optional egg dip: Beat the egg in a separate shallow bowl. Dip each fillet in the egg, letting the excess drip off. This step is helpful for thin, delicate fish.
  • Coat the fish: Press each fillet into the dry mixture to coat both sides. Gently shake off excess. If skipping the egg, rub a little oil directly on the fish first to help the coating adhere.
  • Oil the basket: Lightly spray or brush the air fryer basket with avocado or olive oil to prevent sticking.
  • Arrange and cook: Place fillets in a single layer with a bit of space between them. Air fry at 400°F (200°C) for 7–10 minutes, depending on thickness. Thinner tilapia may be done around 7 minutes; thicker cod may need closer to 10.
  • Flip once for extra crisp: At the halfway point, carefully flip and spritz lightly with oil for a golden finish. This is optional but boosts texture.
  • Check doneness: The fish should flake easily with a fork and reach an internal temperature of 145°F (63°C). The coating should look lightly browned.
  • Finish and serve: Squeeze fresh lemon over the top, garnish with parsley, and serve hot.