Air fryer pompano recipe delivers crispy skin, flaky flesh, and big flavor. With minimal mess and fuss, you can whip up this simple pompano fish recipe in less than 30 minutes!
Why pompano fish is good for air frying?
Pompano has a mild, sweet flavor and a delicate, flaky texture that holds up well to air frying. It retains moisture and tenderness in the air fryer, unlike some other fish that can become dry or tough when cooked.
Pompano can be seasoned with various spices and herbs to complement its mild flavor. Its slim profile allows for even cooking in the air fryer. This is important because thicker cuts of fish can take longer to cook through, resulting in overcooked and dry fish on the outside.
What You Need
Here are the ingredients you need to make air fryer pompano fish:
- Pompano – Use fresh fish – check the signs: eyes should be clear (not cloudy) and plump (not deflated), the flesh should be firm and shiny and should bounce back a bit when touched, gills should be bright pink/red, and wet, not slimy or dry).
- Soy Sauce – To give the fish color and depth of flavor.
- Lemon Juice – Improves the flavor and taste of the fish i.e. make it less fishy. You can also use, lime juice, or calamansi.
- Aromatics – Tomato, onion, green onion, and an optional ginger. These are the secrets to making a tasty air-fried whole fish.
- Seasoning – salt, black pepper, and garlic powder.
How to Make Air Fryer Pompano
And here’s how to make it:
- Prepare the fish. Wash the pompano and pat dry with a paper towel. Then, make 2-3 diagonal cuts across the body to help it cook evenly and absorb the seasonings better.
- Drizzle the body and cavity with lemon juice then season with salt, garlic powder, and pepper including the inside of the fish.
- Stuff the pompano with onions, tomatoes, scallions and ginger.
- Brush the skin with vegetable oil to prevent it from sticking to the air fryer basket.
Air-fry for 15-20 minutes at 400°F (200°C). Check for doneness around the 15-minute mark. Flip the fish halfway through for evenly crispy skin.
Serve
Serve air-fried pompano fish with steamed rice, with a side of roasted vegetables, sauteed greens, salad, and or fresh mango salsa.
Other Types of Fish
Here are good alternatives to pompano that can be air-fried whole: tilapia, seabass, barramundi, trout, snapper, and beam.
💡Tip: Save time by asking your fishmonger to clean and de-scale the whole fish. They might not remove the fins, but don’t worry! Trimming them is easy at home with kitchen scissors or a sharp knife.
Important Note: No matter which fish you choose, be sure to follow the manufacturer’s instructions for your air fryer and cook the fish to an internal temperature of 145 degrees Fahrenheit.
Air Fried Pompano Fish
Ingredients
- 1 whole pompano fish, about 1 pound (cleaned, gutted, scales removed, note 1)
- 1 tbsp lemon juice (or lime juice/calamansi)
- 1-2 tsp soy sauce
- 1 tsp garlic powder
- salt and pepper (to taste)
- 2-3 tsp vegetable oil
Stuffing
- ¼ piece onion (chopped)
- ¼ piece tomatoes (chopped)
- 1 stalk green onion (slice)
- ¼ thumb ginger (sliced, optional)
Instructions
- Prepare the pompano. Wash the pompano and pat dry with a paper towel. Then, make 2-3 diagonal cuts across the body to help it cook evenly and absorb the seasonings better.
- Rub the body and cavity with soy sauce and lemon juice. Season with salt, garlic powder, and pepper including the inside of the fish.
- Stuff the pompano with onions, tomatoes, green onion and ginger. Brush both sides of the skin with oil.
- Brush the air-fryer basket with oil then pre-heat to 400°F (200°C) for 3 minutes.
- Air fry for 15 to 20 minutes, flipping halfway through until crispy and golden. Open the basket and check the desired doneness with a fork to see if it flakes easily.
Recipe Notes & Tips:
- Pompano Fish – Use fresh fish. Check the signs: eyes should be clear (not cloudy) and plump (not deflated), the flesh should be firm and shiny and should bounce back a bit when touched, gills should be bright pink/red, and wet, not slimy or dry).
- Other types of fish you can use are tilapia, seabass (barramundi), trout, snapper, and bream.
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