If you are looking for a simple meal that is also really impressive, look no further than this Air Fryer Parmesan Crusted Halibut. It is crunchy on the outside, tender and flakey on the inside, and is one of my favorite bites of fish that I’ve ever had.
Air Fryer Parmesan-Crusted Halibut
Some of you who have been following along for a while know that Jeremiah really likes to fish. (If you like fishing videos, check out this one and follow along on our Fishing Instagram!)
We got a boat a few years ago, and it has been one of the best things we’ve ever done. He and the kids go out dozens and dozens of times a year and fish for all kinds of things in the Puget Sound and off the coast of Washington and Oregon.
I mention this because it is a bit of a teaser for some more fishing-related content to come, and because while 2020 was a $*!t show in almost all other regards, it happened to be a banner year for halibut.
In 2020, due to a lack of demand from restaurants that were not open due to various restrictions, the halibut season was open for recreational fishermen for a much longer time period than it usually is.
For us, that means we now have a freezer with enough fresh halibut (and almost every other fish that can be legally caught in those waters) to last the year, and also that they didn’t have to go out in less-than-perfect waters to do it.
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Why I love halibut, and you should too
Halibut is prized for its thick, meaty flesh and how buttery and delicious it is after it is cooked. I think of a big, thick halibut filet in the same way I think about a big steak. In fact, if I knew the fish was going to be prepared well, I’d pick halibut over steak almost every time in a restaurant.
I’ve shared some halibut recipes with you before. Our Traeger Parmesan Halibut was delicious, and this Crispy Battered Halibut with NO Beer has been really popular on Pinterest for quite a few years. If you love a good Beer Batter, I have one of those too.
This one though – this one might be my favorite yet.
Air Fryer Parmesan Shrimp Recipe
We’re just getting into Air Frying these days, but these shrimp have been a huge hit!
Why you’re going to LOVE it
From the crispy cracker-filled crust to the ultrasimple prep and cooking method, this is just a winner all around. The kids even devoured this, and there are usually a few that turn their nose up at fish depending on the preparation and the kid. (And the time of the day, and what kind of mood they are in.)
If you don’t have halibut, this recipe can be used on any firm whitefish. I am really excited to try it with lingcod, rockfish, and walleye.
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Parmesan-Crusted Halibut Shopping List
For the complete recipe, including the amounts you need for each ingredient, make sure to scroll down to the recipe card!
- halibut
- mayonnaise
- parmesan cheese
- salt & pepper
- hot sauce
- Ritz crackers
- garlic
Try our Air Fryer Halibut Scampi too!
How to make crispy halibut in the air fryer
If you want to know what you are getting yourself into, I’ve got the cliff notes here. Make sure when you are cooking to follow the instructions in the recipe card at the bottom of the post.
- Your hands are going to get messy – It is just a thing. Wash up and get to it, they don’t stay messy for long. This is the most annoying part of the recipe, and the rest is a cake wake.
- Don’t let it stick – Make sure your cooking surface is non-stick, or make it so. The last thing you want is to lose half your breading to the bottom of your air fryer.
1
Mix together everything except the crackers.
2
Spread it all over the fish, on all sides.
3
Roll the fish in the crushed Ritz crackers.
4
Air fry at 350° for about 10 minutes!
Try our Bang Bang Halibut too!
How to store parmesan halibut leftovers and keep it crunchy
My suggestion for fish is usually to just not make too much, but this one comes back to life again surprisingly well. If you find yourself with some extra halibut that was cooked up, store it in a covered container for a day or two.
Get all of my Salmon Recipes here!
How to reheat breaded halibut
Easy! Just reheat it in the air fryer. I’d turn the heat down to about 300° though, so the breading doesn’t burn while the center is heating, and keep a close eye on things!
Check out our Blackstone Yakisoba recipe too!
What else can you serve with Air Fryer Parmesan Halibut?
Lots of good stuff! Pictured here you see some creamy coleslaw. I’d also serve this gladly next to a big helping of my favorite Greek Salad, and these perfect grilled asparagus.
Craving some pasta? Try this easy one-pot creamy noodles recipe!
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Featured Reader Reviews
“I’ve been cooking halibut different ways for over 30 years. This recipe is now our very favorite done in the air fryer. So delish!!!”
– Paula from Pinterest
“Best halibut I have ever eaten, and I’ve eaten a lot of halibut. It was crispy and so flavorful.”
– Becky from Pinterest
“Made this Gluten Free using GF panko instead of Ritz. 380* for about 10-12 minutes and it was delicious!”
– Vikki from Pinterest
Air Fryer Parmesan-Crusted Halibut
Halibut filets are breaded and cooked in the air fryer until they are a perfect medium. Simple and impressive dinner!
Ingredients
- 1 pound halibut
- 1/2 cup mayonnaise
- 1/2 cup shredded parmesan cheese
- 2 teaspoons minced garlic (or 2 cloves of my smoked garlic)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon hot sauce
- 1 sleeve ritz crackers, crushed
Instructions
- Dry the halibut well with paper towels.
- Combine the mayo, parmesan, minced garlic, salt, pepper, and hot sauce in a small bowl.
- Crush the crackers and place them into another bowl.
- Coat the fish in the mayo mixture and then roll in the crackers to cover all sides. Carefully place into the air fryer in a single layer, not touching the sides or each other, in your air fryer. (Spray the rack with cooking spray if it is not well-seasoned and if things tend to stick.) Repeat with the other filet(s).
- Cook in the air fryer at 350° for 10 minutes, or until the internal temp is 130-135°, depending on how you like your fish.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 722Total Fat: 51gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 174mgSodium: 1450mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 60g
Nutrition data provided here is only an estimate.
Lisa
Wednesday 17th of July 2024
10 minutes wasn't enough to cook the halibut through. yes, it depends on a thickness of the pieces, but I did't find any specifications mentioned in your recipe. 1 lbs of halibut, do you cut it in pieces? what size? I usually skip all the life stories and go straight to the recipe. Did I miss something?
Nicole Johnson
Thursday 18th of July 2024
You did miss something. There are no "life stories" in this recipe. If 10 minutes isn't enough, turn it on for a few more minutes. Easy, easy. You can cook it in pieces or whole.
Sally
Friday 26th of January 2024
I’m a food writer, teacher and recipe tester. I find your replies to people rude and arrogant. I find your bio ridiculous and arrogant so I’m not surprised at your comments. Your free recipes are not as good as tested recipes in cookbooks by real “experts.” I’ll pay for the cookbooks. Maybe take yourself off your pedestal. You have a lot of competition for “free” recipes that are much better, and the creators are nicer.
Kw
Thursday 17th of October 2024
@Sally, not sure why you have the need to belittle people online. No need. Just be nice.
Nicole Johnson
Friday 26th of January 2024
Well, Sally, that's the good news about the internet. You don't have to like me, my bio, my recipes, or my replies. ¯\_(ツ)_/¯ I'm glad you will be buying cookbooks! It is great to support the recipe development community, especially since you are one of them. I'd love to check our your website sometime! There are plenty of readers to go around for all of the good recipe creators out there, so if you prefer someone who speaks with a more customer service tone, there are lots of great options for you. My little corner of the internet will not be one where I can't speak freely (on my own website). Benefits of being your own boss, I suppose! ;) Have a great day!
Kristin
Friday 19th of January 2024
I have shared this recipe with several family members. They all love it so much that they keep telling me about this recipe “they found “ that is sooo good. I laugh and remind them how “they found “ it. Delish!
Nicole Johnson
Sunday 21st of January 2024
lol - that is amazing!! So glad they like it!!
Billy O
Friday 1st of December 2023
I preheated air fryer, but after 10 minutes at 350 the fish was only 75 degrees in the center. Had to keep cooking, which eventually burned the crust. Temp and time definitely needs to be adjusted.
Nicole Johnson
Friday 1st of December 2023
I suspect this is an issue with the type of air fryer you have, or potentially the thickness or the thaw level of the fish. Over 100 people have made this recipe successfully following these instructions. We've also tested it several times. If you try again, I'd make sure to have you fish fully thawed (sometimes that center can stay frozen for quite a while), and potentially reduce the heat of your air fryer if you aren't getting where you need to be on the internal temperature, to prevent the topping from burning. You can also wrap it in foil loosely to prevent the topping from burning. Hope that helps!
Denny
Sunday 30th of July 2023
You have more invented add anything I’ve ever seen. I will never come back to this site ever ever again!
Absolutely ridiculous!
Kw
Thursday 17th of October 2024
@Denny, {redacted}.
Nicole Johnson
Sunday 30th of July 2023
Hey Denny,
I'm not sure I fully understand, since it looks like there's some typos in your comment, but I'm assuming you are complaining about the ads on the site.
I can assure you there are not more ads here than you've ever seen if you've been on the internet for more than 5 minutes. In fact, you'll see about 6-10 ads, on average, when you scroll through one of my posts. They are unobtrusive, don't jump out at you, and don't block the content. They also make this site possible. This site is my job. It is my business, and it supports my family. If you don't like seeing advertising online, I suggest you stop going online because advertising isn't going away. Cookbooks are a good option, but those cost actual money - unlike this website.
I also have a paid newsletter option, if you're interested. For a small monthly fee, you can get every new recipe I post emailed to you, ad-free. But again, that costs money. Unlike the free recipe you just came to visit.
Have a great day!