air fryer bangus fillet recipe — Air Fryer Bangus Fillet Crispy Style is what I make when I want something crunchy and satisfying but I do not want to stand by a pan of hot oil. You know those days when you are craving fried fish with rice, but the kitchen cleanup feels like a whole project? Same. This is my easy fix, and it still gives you that crispy bite that makes bangus so comforting. I also love that it works on busy weeknights because the air fryer does most of the work. Let me walk you through it like I would if you were hanging out in my kitchen.
Do You Have To Defrost The Fish?
Most of the time, you do not have to. That is the magic of this recipe and why I keep bangus fillets in my freezer like a little lifesaver. If your bangus fillet is already thawed, great, it will cook a bit faster and brown a little more evenly. But if it is frozen, you can still get a crispy finish as long as you do not rush the steps.
Here is how I decide:
If the fillet is vacuum sealed and flat: I cook it from frozen, no problem.
If the fillet is thick, curved, or stuck together: I thaw it just enough so I can separate pieces and season properly. I usually leave it in the fridge overnight or place the sealed pack in a bowl of cold water for about 20 to 30 minutes.
The one thing I try not to do is thaw it on the counter for too long. Fish is delicate, and you want it to stay fresh and clean tasting. Also, a partially thawed fillet that is wet and dripping can make your breading slide off later, so patting it dry matters.
Small personal tip: if you are going from frozen, expect a little extra moisture. I like to air fry it for a few minutes first, then bread it, then finish cooking. It sounds like an extra step, but it makes the coating stick better and keeps it crisp.
Kind Of Fish Fillets
Bangus is the star here, of course. It is rich, a little sweet, and it feels like home. For this crispy air fryer bangus fillet recipe, I recommend using boneless bangus fillet if you can get it. It makes eating so much easier, especially if you are serving kids or anyone who does not want to deal with tiny bones.
What I look for when buying:
Boneless bangus fillet: best for quick meals, less stress at the table.
Skin on: gives you extra flavor and that nice contrast when it turns slightly crisp.
Even thickness: helps it cook evenly so one side is not dry while the other is still catching up.
If you cannot find bangus and you still want the same crispy vibe, you can use other fillets like tilapia, cream dory, or even cod. Just know the cooking time will change depending on thickness. Bangus has more natural oil than some white fish, so it tends to stay juicy even after crisping.
On days when I am planning a full Filipino comfort food spread, I pair this with something fun like street food style sauce. If you love that snacky vibe, you should check out this sweet and spicy fish balls sauce recipe. It is such a good dip option when you want extra punch.
How Do You Bread Frozen Fish?
Breading frozen fish sounds tricky, but it is totally doable. The secret is to avoid breading a rock solid fillet straight from the freezer, because the coating will not stick well and you will end up with bald spots. What I do is a simple two stage approach that keeps things easy and still gives a crunchy crust.
What you will need:
- 2 bangus fillets (boneless if possible, frozen or thawed)
- Salt and pepper
- Garlic powder (optional but I love it)
- Paprika or chili powder (optional for color and mild kick)
- 1 egg, beaten
- 1 to 2 tablespoons milk or water (to loosen the egg)
- 1 cup breadcrumbs or panko
- 2 tablespoons cornstarch or all purpose flour
- Cooking spray or a little oil brushed on top
My simple breading method for frozen fillets:
Step 1: Pre cook the frozen fillet for 3 to 5 minutes in the air fryer at 360 F just to soften the surface. Take it out and pat it dry.
Step 2: Season both sides with salt, pepper, and whatever else you like. Keep it simple.
Step 3: Lightly coat the fish with cornstarch or flour. This helps the egg stick.
Step 4: Dip into egg wash.
Step 5: Press into breadcrumbs or panko. I press gently so the coating really hugs the fish.
Step 6: Spray or brush a little oil on top. This is what helps the breading turn golden instead of pale.
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If you want extra crunch, do a double coat. Breadcrumbs, back into egg, then breadcrumbs again. It is not required, but when I am craving that super crispy vibe, I do it.
And if you are into crispy air fryer snacks in general, you might also like this air fryer lumpiang shanghai recipe. Same idea, less oil, still super satisfying.
I tried your crispy bangus method last weekend and it turned out so crunchy without tasting greasy. My kids actually asked for seconds, which never happens with fish in our house.
How To Air Fry Frozen Fish
This is the part where everything comes together. Once you get the timing down, you will be making this on autopilot. For me, this crispy air fryer bangus fillet recipe is all about keeping the fish juicy while the outside gets that loud crunch when you bite into it.
My go to steps and timing
1: Preheat your air fryer if your model needs it. I do 3 minutes at 380 F.
2: Place the breaded fillets in the basket in a single layer. Do not crowd them. If you stack or overlap, the coating turns soft.
3: Air fry at 380 F for 10 minutes.
4: Flip carefully, spray the top lightly again, then cook 6 to 8 more minutes.
Cooking time depends on thickness, so use your eyes too. You want the coating golden brown and the fish opaque and flaky. If you have a thermometer, fish is done around 145 F in the thickest part.
Little tricks that make it extra crispy
Use panko if you can. It is lighter and crunchier than fine breadcrumbs.
Oil spray is your friend. Not a lot, just enough to help browning.
Do not skip patting dry. Wet fish equals sad coating.
Let it rest for 2 minutes after cooking. It crisps up even more as it cools slightly.
Serving ideas from my table: I like it with hot rice, sliced tomatoes with salted egg, or a quick cucumber vinegar salad. If I am feeling extra, I make a simple sawsawan with soy sauce, calamansi, and chopped onions.
Also, if bangus is your thing and you want a more festive weekend project, try rellenong bangus stuffed milkfish. It is a totally different vibe, but it is such a classic.
More Seafood Recipes
Once you get hooked on air fryer fish nights, it is hard to stop. I rotate recipes so nobody gets bored, but I keep the same idea: simple seasoning, crispy outside, easy cleanup. This crispy air fryer bangus fillet recipe is my baseline, and I tweak the flavors depending on my mood.
If you want to keep exploring, here are a few directions you can go:
Spicy style: add cayenne to the breadcrumbs and serve with a sweet chili dip.
Garlic pepper style: load up on cracked pepper and garlic powder, then finish with a squeeze of calamansi.
Herby style: mix dried parsley into the breadcrumbs and serve with mayo and lemon.
For a full Filipino meal plan, I like pairing seafood nights with veggie dishes and easy sides. If you need family friendly inspiration, these kid friendly Filipino recipes are actually helpful when you are stuck in a dinner rut.
Common Questions
1: Can I use thawed bangus instead of frozen?
Yes. Thawed fillets cook a little faster, so start checking a few minutes earlier. The rest of the steps stay the same.
2: Why is my breading not sticking?
Usually the fish is too wet. Pat it dry, dust with cornstarch first, then egg, then crumbs. Press the crumbs in gently.
3: Do I need to flip the fish?
I do. Flipping helps both sides brown evenly. Just use a thin spatula or tongs and be gentle.
4: What if I do not have breadcrumbs?
Crushed cornflakes, crushed crackers, or even crushed chips can work. The texture will change, but it can still be tasty.
5: How do I store and reheat leftovers?
Store in a covered container in the fridge for up to 2 days. Reheat in the air fryer at 350 F for 4 to 6 minutes to bring back the crunch.
Your Next Crispy Fish Night
If you have been looking for a no fuss way to satisfy that fried fish craving, this crispy air fryer bangus fillet recipe is seriously worth trying. You get the crunch, you keep the bangus juicy, and cleanup is so much easier than deep frying. And if you want more bangus inspiration after this, I like browsing recipes like Sizzling Bangus Sisig (Milkfish Sisig) – Riverten Kitchen when I feel like switching things up. Let me know how you season yours, because I swear everyone has their own little twist. Now go grab that bag of frozen bangus and make yourself a crispy plate of comfort.
Air Fryer Bangus Fillet Crispy Style
Ingredients
For the Fish
- 2 pieces bangus fillets, boneless (frozen or thawed) Boneless is easier to eat, especially for kids.
- to taste salt and pepper
- 1 teaspoon garlic powder Optional
- 1 teaspoon paprika or chili powder Optional for color and mild kick
- 1 large egg, beaten
- 1-2 tablespoons milk or water To loosen the egg
- 1 cup breadcrumbs or panko Panko recommended for extra crunch
- 2 tablespoons cornstarch or all purpose flour Helps the egg stick
- as needed cooking spray or oil For browning the coating
Instructions
Preparation
- Preheat your air fryer for 3 minutes at 380°F.
- If using frozen bangus, air fry for 3-5 minutes at 360°F to soften, then pat dry.
- Season both sides with salt, pepper, garlic powder, and paprika if desired.
- Coat the fish lightly with cornstarch or flour, then dip in the beaten egg.
- Press into breadcrumbs or panko, ensuring an even coat.
- Spray or brush a little oil on top for browning.
Cooking
- Place the breaded fillets in the air fryer basket in a single layer.
- Air fry at 380°F for 10 minutes.
- Flip the fillets carefully, spray the tops lightly with oil again and cook for an additional 6-8 minutes.
- Check for doneness: the fish should be opaque and flaky, with a golden-brown crust.