Air Fryer Breaded Plaice (Paneret Rødspætte)

February 13, 2025

Air Fryer Breaded Plaice (Paneret Rødspætte)

Breaded plaice is a Danish classic that is otherwise fried in the pan in plenty of butter. In the air fryer you use far less fat and avoid spatter and smoke, but still get a crisp, golden breading around the tender fish.

The breading is made from scratch in the classic order: flour, beaten egg and breadcrumbs. The most important trick is to pat the fillets completely dry first, so the breading sticks and doesn’t turn soggy. Ordinary breadcrumbs are the classic choice, but panko gives an extra crisp surface. Because the air fryer doesn’t fry in fat, you brush or spray the breading with oil or melted butter on both sides — that is what makes it golden and crisp rather than dry and floury.

The result is a light dish with a crisp crust and juicy fish inside. Serve it warm with lemon wedges and remoulade, plus boiled or browned potatoes. The fillets are also good cold or warm on rye bread as a classic fish fillet smørrebrød.

Ingredients

Serves 4

8 plaice fillets (about 600 g), fresh
100 g wheat flour
2-3 eggs
150 g breadcrumbs (preferably panko)
1-2 tsp fine salt
freshly ground pepper
oil in a spray bottle (or about 40 g melted butter), for brushing
1 lemon, cut into wedges
remoulade, to serve

Directions

Pat the plaice fillets thoroughly dry with paper towel and season them lightly with salt and pepper.

Set out three plates: one with flour, one with the beaten eggs and one with breadcrumbs mixed with a little salt and pepper.

Turn each fillet first in flour and tap off the excess. Then dip it in egg, and finally turn it in breadcrumbs. Press the breadcrumbs on firmly, so the fillet is completely covered.

Preheat the air fryer to 390°F (200°C) for a couple of minutes.

Brush or spray both sides of the fillets with oil or melted butter. The fat is what gives a crisp, golden breading.

Place the fillets in the basket in a single layer, so they don’t overlap. Cook in several batches if they don’t all fit at once.

Cook the fillets at 390°F (200°C) for about 8 minutes, and turn them after about 4 minutes, so they turn golden on both sides. Thin fillets may be done after 7 minutes, while thicker fillets may need 10-12 minutes.

Keep the finished fillets warm under a tea towel while the rest cook.

Serve the fillets immediately with lemon wedges and remoulade.

Notes

Fat on the breading is essential in an air fryer. Both spraying and brushing work, and an extra layer of panko gives the crispest surface.

Always pat the fish dry before turning it in flour. Moisture makes the breading soggy.

Don’t overcrowd the basket. Fillets that overlap steam instead of turning crisp.

Serve with boiled or browned potatoes, or lay the fillet on rye bread with remoulade as a classic fish fillet smørrebrød.

Frozen fillets can be cooked straight from frozen at 355°F (180°C) for about 14-15 minutes, turned halfway, but fresh breaded fillets give the best dish. Leftovers crisp up again at 355°F (180°C) for 2-3 minutes in the air fryer.