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Air frying fish always ends in tragedy for me. What's the secret?
I keep seeing recipes for perfect air fryer fish, but mine turns out awful every time. Last week, I used fresh tilapia with a light spray of oil and seasoning. Set it to 375 degrees for 10 minutes like the blog said. It came out soggy on one side and burnt on the edges. My kitchen smelled like a seafood stand for hours. I don't get why it works for others but fails for me. Is it the type of fish or the basket placement? I've had great luck with fries and veggies, so the air fryer isn't broken. Maybe fish just needs a different approach, like preheating or flipping halfway. I'm starting to think some foods aren't meant for this gadget.
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oscarc537mo ago
Terry's flipping tip is solid, that hot air needs to hit all sides. It reminds me how lots of things in life need a mid-course correction, not just following the plan start to finish. Getting the timing right on when to flip or adjust is what turns a mess into something good. Have you found that true with other stuff you try to make?
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