AIR FRYER?

Please register or login

Welcome to ScubaBoard, the world's largest scuba diving community. Registration is not required to read the forums, but we encourage you to join. Joining has its benefits and enables you to participate in the discussions.

Benefits of registering include

  • Ability to post and comment on topics and discussions.
  • A Free photo gallery to share your dive photos with the world.
  • You can make this box go away

Joining is quick and easy. Log in or Register now!

I do salmon all the time - 380 for 15-18 min. Turns out great every time. It is very consistent. I don’t see why you wouldn’t be able to do other fish.
 
An air fryer is a mini convection oven. Anything you can do in an oven you can air “fry”. Some air fryers don’t have a temperature control, just a timer, so it’s a bit more experimentation to get the correct settings for anything, although they might come with a general starting guideline.
 
Anything dry breaded you should get good results with. I might try parmesean crusted catfish in mine. I like to use dry heat on lobster tails so that would probably work out too. Shell-on shrimp should work as well. If I didn't have access to a grill I'd probably try the air-fryer for the last two,
 

Back
Top Bottom