Air-Fryer Sea Bass With Dilly Potato Chip Crust
This simple fish dish proves you don’t need a deep fryer (or even an oven!) to create a crisp, golden brown, flavorful coating; a smart mix of mayo and potato chips will do the trick, with the help of a countertop air fryer. Delicate, buttery white fish like sea bass or cod cooks quickly, in just the same amount of time it takes your doctored-up mayo topping—flavored with dill, lemon, and garlic, along with the crushed potato chips—to transform into a salty, nostalgic-feeling crush with just the right amount of crunch. Extra dressed-up mayonnaise (without the chips) is reserved as a dipping sauce. Serve the finished fish with roasted broccoli, sautéed green beans, or on top of a salad.
When choosing your fish, ask your fishmonger for a thinner cut (closer to the tail) to ensure a crispy bite in every forkful. I recommend using thin potato chips instead of kettle-cooked for a finer crumb and a more even, satisfying crust.
Recipe information
Total Time
25 minutes
Yield
2 Servings
Ingredients
2
⅔
1
1
2
1½
Preparation
Step 1
Heat air fryer to 400°. Mix together 2 garlic cloves, finely grated, ⅔ cup mayonnaise, 1 Tbsp. fresh lemon juice or apple cider vinegar, 1 Tbsp. chopped dill, and a pinch of kosher salt in a medium bowl. Transfer 3 heaping Tbsp. to a small bowl; set aside for serving.
Step 2
Pat two 6-oz. fillets skinless sea bass, cod, or other flaky white fish dry with paper towels; season both sides with salt and freshly ground pepper.
Step 3
Place 1½ cups thin potato chips (not kettle-cooked) in a resealable plastic bag and close. Using a measuring cup or rolling pin, crush into small pieces.
Step 4
Add crushed chips to mayo mixture in medium bowl; mix to form a thick paste. Immediately divide among fillets and spread into a smooth, even layer that covers each one from edge to edge.
Step 5
Lightly coat air-fryer basket with nonstick olive oil spray. Arrange fish, paste side up, in basket and lightly coat sides with nonstick spray. Bake until fish is golden and crisp on top and flakes easily with a fork, 12–15 minutes. Remove basket from heat. Let fish rest 3 minutes, then transfer to a platter. Top with dill and squeeze some juice from lemon wedges over as desired. Serve with reserved mayo mixture alongside.