Air-Fried Fish with Tartar Sauce
Ingredients
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1 cup panko bread crumbs
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⅓ cup all-purpose flour
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2 teaspoons Old Bay seasoning
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2 large eggs
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4 halibut fillets
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nonstick cooking spray
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1 tablespoon diced shallots
Tools
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2 June Air Baskets
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paper towels
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medium bowl
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measuring cups
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measuring spoons
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spatula
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small bowl
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June Pan
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fork
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zester
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spoon
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foil
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June Food Thermometer
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June Oven
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3 medium bowls
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Place the panko on the June Pan
Spread the panko on a June Pan in an even layer.
1 cup panko bread crumbs
June Pan
measuring cups
Bake the panko
Place the June Pan on the middle shelf of the June Oven. Bake the panko for about 7 minutes, or until it turns light brown. June will notify you when the panko is ready. If needed, follow onscreen instructions to continue cooking. Set aside to cool slightly.
Set up the dry and wet coatings
In a medium bowl, combine the flour and Old Bay. In a separate medium bowl, crack the eggs and whisk together with a fork or whisk. Place the toasted panko in a third medium bowl.
3 medium bowls
⅓ cup all-purpose flour
2 teaspoons Old Bay seasoning
2 large eggs
measuring spoons
spoon
foil
Adjust the June Oven cook modes
With protected hands, remove the hot shelf from the June Oven. Slide a June Air Basket lined with foil into the bottom shelf position. Preheat the June Oven to 350°F on the Air Fry cook mode using the button below.
June Air Basket
foil
Dry and bread the fish
Pat the fish fillets dry with paper towels. Working one at a time, place a fillet in the bowl with the flour and roll it around until it is lightly but completely coated. Shake off any excess flour. Dip the fish in the bowl with the egg. Allow excess egg to drip back into the bowl. Dip the fish in the toasted panko, rolling it around until it is completely coated. Shake off any excess panko and place in the June Air Basket set over the June Pan to catch any crumbs. Repeat with the remaining fillets until all are coated.
4 halibut fillets
paper towels
June Air Basket
Coat with cooking spray
Lightly coat the tops of the fish with nonstick cooking spray, then gently turn the pieces over and spray again. The oil will help brown the fish.
nonstick cooking spray
Insert the June Food Thermometer
Insert the June Food Thermometer in the thickest part of the largest fish fillet.
June Food Thermometer
Air fry the fish
Slide the June Air Basket into the middle shelf position with a foil-lined June Air Basket in the bottom shelf position. Plug the June Food Thermometer into the jack. Air fry the fish until the breading is golden brown and crispy and the fish is cooked through, about 10 minutes. June will notify you when the fish is ready.
Combine the shallot and vinegar
While the fish cooks, combine the chopped shallot and vinegar in a small bowl. Let sit for 5 minutes to allow the shallot to mellow.
1 tablespoon diced shallots
1 tablespoon white wine vinegar
small bowl
Finish the sauce
Add the mayonnaise, sour cream, relish, capers, dill and vinegared shallots to a medium bowl. Zest the lemon directly over the bowl. Mix until well-combined.
⅓ cup mayonnaise
1 tablespoon sour cream
1 tablespoon dill pickle relish
2 teaspoons chopped capers
¼ cup dill fronds
1 lemon
zester
medium bowl
spatula
Serve
Remove the fish from the June Oven. Transfer fillets to plates to rest 3 minutes before eating. Cut the zested lemon into wedges and serve the fish with the lemon and sauce.
lemon wedges
