This was my first meal I tried in my new Chefman air fryer, I was a little nervous and apprehensive but oh my gosh it came out perfect. I should have taken a picture. I live in Fl so grouper is our fish favorite and trying to stay away from the fry daddy so very excited. My fryer was also not large enough for a lb of fish so I did half, the other half then stacked all for just long enough to warm. A definite do it again recipe !
- 4 catfish fillets
- 1/4 cup seasoned fish fry I used Louisiana
- 1 tbsp olive oil
- 1 tbsp chopped parsley optional
Preheat Air Fryer to 400 degrees.
Rinse the catfish and pat dry.
Pour the fish fry seasoning in a large Ziploc bag.
Add the catfish to the bag, one at a time. Seal the bag and shake. Ensure the entire filet is coated with seasoning.
Spray olive oil on the top of each filet.
Place the filet in the Air Fryer basket. (Due to the size of my fillets, I cooked each one at a time). Close and cook for 10 minutes.
Flip the fish. Cook for an additional 10 minutes.
Flip the fish.
Cook for an additional 2-3 minutes or until desired crispness.
Top with parsley.
Use your judgment on if you will need more or less fish fry seasoning noted in the ingredients above. The amount you will need will vary based on the size of your fillets. Each fillet should be fully coated with seasoning, but not overly coated.
Cooking time will likely vary based on the Air Fryer brand you use and how crunchy you prefer your fish. At 10 minutes I flipped the fish. I then allowed them to cook for 10 more minutes, flipped them one last time, and cooked for 2 minutes.
This casserole is easy and delicious! I think that next time I make it I will leave out the salsa and taco seasoning and use a can of enchilada sauce. We used corn tortillas as we have people with celiac in our home. Two thumbs up from the whole family!
- 1 lb ground beef (at least 80% lean)
- 1 cup water
- 1 cup Old El Paso™ Thick ‘n Chunky salsa
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 1 package (1 oz) Old El Paso™ original taco seasoning mix
- 4 (6-inch) Old El Paso™ flour tortillas for soft tacos and fajitas, cut in 1-inch strips
- 1 cup shredded Mexican cheese blend (4 oz)
- 1/4 cup sliced green onions
- 1/2 cup sour cream
In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Add water, salsa, beans and taco seasoning mix. Cook 3 to 5 minutes or until sauce thickens. Reduce heat to low.
Stir in tortilla strips; cook 1 minute. Top with cheese; cover, and remove skillet from heat. Let stand 3 to 5 minutes or until cheese is melted.
Top with green onions. Serve with sour cream.
I made this and share it with a couple of cousins. We all liked it. The flavors go together well, it’s not too spicy–but could be made to be. It’s quick and easy to prepare, and is on the table in less than 30 minutes. A plus! This recipe will be made again, for sure.
Tried this recipe tonight for the first time and it was awesome! So quick and also moist and delicious! Didn’t want to heat up the house by turning on the oven and now I’ll always make salmon in the air fryer to save time and enjoy the benefits!
- 2 wild caught salmon fillets with comparable thickness, mine were 1-1/12-inches thick
- 2 tsps teaspoons avocado oil or olive oil
- 2 tsps paprika
- generously seasoned with salt and coarse black pepper
- lemon wedges
Remove any bones from your salmon if necessary and let fish sit on the counter for an hour. Rub each fillet with olive oil and season with paprika, salt and pepper.
Place fillets in the basket of the air fryer. Set air fryer at 390 degrees for 7 minutes for 1-1/2-inch fillets.
When timer goes off, open basket and check fillets with a fork to make sure they are done to your desired doneness.
Notes: One of the beauties of the air fryer is that it’s so easy to pop something back in for a minute if you want it cooked longer. You can also open it while it’s cooking to make sure it’s not overdone. I always set my timer for a little less so I can check on how things are coming along so I don’t overcook an item. Things cook so fast sometimes a minute more is all it needs.
Times for cooking will vary for salmon based on the temperature of the fish and the size of your fillets. Always set your air fryer for a little less time than you think until you become more used to the timing of your appliance.
This came out awesome. My husband and toddler loved it. I give it 4 states because I changed the honey to apricot preserves. So this recipe definitely is going to TASTE different than how I made it. Great base recipe. Thank you Layla.
I had to quadruple the sauce recipe after I put half of the stated RECIPE toward the marinading. It wasn’t enough. So added the other HALF equaling the whole amount of the started recipes sauce. I used 3x the sauce recipe for the cooking.
I missed in two cups of brown rice and this dish make it dinner last night. Great save for dinner. Very quick cook time.
*I let my shrimps marinade for 30 minutes.
*I substituted the honey for apricot preserves.
*Made 4x the sauce recipe total -1x for the marinade and 3x for the cooking
- 1 lb. shrimp peeled and deveined
- 1 cup broccoli florets frozen or fresh
- 1 tablespoon oil
For the Sauce
- 1 teaspoon garlic minced
- ½ teaspoon ginger minced
- 4 tablespoons honey
- 3 tablespoons soy sauce
Place broccoli florets in a small bowl, fill with a few teaspoons of water and steam in microwave for 2 minutes. Combine the sauce ingredients and divide it into half. Marinate the shrimp with one half of the sauce for 5-10 minutes (or up to 24 hours). Discard marinade.
Heat a heavy duty skillet to high heat. Add 1 tablespoon oil to pan then add shrimp. Sear them on both sides in batches of 2 until browned, about 1 minute per side. Add the shrimp back to the pan along with the broccoli, drizzle with remaining sauce, and mix well to combine.
This was perfect. I made it with a side of brown rice (cooked in chicken broth). I halved the recipe. The only thing I did differently was instead of the olive oil, I used 1/4 chicken broth. (watching my calories). Marinated for 10 mins. Then sautéed for a few mins (and added water as needed). Fabulous and healthy
- 2 tablespoons olive oil
- 1 tablespoon fresh lime or lemon juice
- 6 garlic cloves, grated or minced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound large shrimp, shelled (except for tails) and deveined
- In a bowl, whisk together olive oil, juice, garlic, cumin, red pepper flakes, salt and black pepper. Add shrimp and toss to coat. Set aside and marinate for 20 minutes.*
- Preheat oven broiler on high.**
- Spread shrimp along with marinade in single layer in an oven-proof skillet or baking pan.
- Place in center of oven and broil for 3 minutes, until pink.
*Shrimp may be marinated for longer, up to a day. If marinating longer than 20 minutes, omit lime/lemon juice, then add juice just before cooking.
**If needed, shrimp may also be cooked stove top. Cook over medium heat for until done (about 3 minutes), turning halfway through.