Cooking chart

Fish Air Fryer Chart

Use this fish chart as a starting point, then adjust for food size, basket crowding and your air fryer model.

Best forQuick starting times by food.

Main cautionSize, thickness and basket crowding change the result.

Reviewed23 July 2026

Owner and editorSyed Saud Ahsan

Review statusCalculation rules, safety wording and source links are checked for consistency. Real-world test batches are labelled separately when available.

About the editor

Fish thickness matters more than fillet weight

A thin tail section can finish several minutes before a thick centre-cut fillet. Cook delicate fillets in a single layer and check early. The site's 63C figure is labelled general thermometer guidance, while FSA visual guidance describes fish becoming opaque and separating easily with a fork.

What to check

Check the thickest section and handle flaky fish gently.
Frozen breaded fish must be hot inside as well as crisp outside.
Prawns and shellfish should become firm and opaque.

Review the official and general safety labels

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5 foods shown

Calculated air fryer starting times, temperatures, check points and safety notes by food
Food	Category	Oven	Air fryer	Check from	Safety / note
Salmon fillet	Fish	180C, 15 min	160C, 9-12 min	8 min	63C is a general thermometer guide, not specific FSA numeric fish wording. FSA visual checks say fish should turn opaque and separate easily with a fork; shellfish should become firm and opaque. Thick fillets need longer than thin tail pieces.
Cod fillet	Fish	180C, 14 min	160C, 8-11 min	7 min	63C is a general thermometer guide, not specific FSA numeric fish wording. FSA visual checks say fish should turn opaque and separate easily with a fork; shellfish should become firm and opaque. Use a liner only if it does not block airflow.
Haddock fillet	Fish	180C, 14 min	160C, 8-11 min	7 min	63C is a general thermometer guide, not specific FSA numeric fish wording. FSA visual checks say fish should turn opaque and separate easily with a fork; shellfish should become firm and opaque. Brush lightly with oil to reduce sticking.
King prawns	Fish	200C, 8 min	180C, 4-6 min	4 min	63C is a general thermometer guide, not specific FSA numeric fish wording. FSA visual checks say fish should turn opaque and separate easily with a fork; shellfish should become firm and opaque. Stop when pink and opaque.
Fish cakes	Fish	200C, 20 min	180C, 12-15 min	10 min	63C is a general thermometer guide, not specific FSA numeric fish wording. FSA visual checks say fish should turn opaque and separate easily with a fork; shellfish should become firm and opaque. Chilled fish cakes often cook faster than frozen ones.

Examples

Common rows from this chart.

Salmon fillet160C for 9-12 min

Check from 8 min.

Cod fillet160C for 8-11 min

Check from 7 min.

Haddock fillet160C for 8-11 min

Check from 7 min.

Fish chart notes

Cook in a single loose layer where possible.
Use the check-from time.
Add a few minutes for thick or crowded food.

Plain safety rule

Treat every result as a starting point. Check early, leave space for airflow, and use a food thermometer for meat, fish and reheated food.

Use the calculator

FAQ

Quick answers

Should I preheat?

Preheating can help with short cooks and crisp foods, but follow your model manual when it gives specific advice.

Why do foods have ranges?

Ranges are more honest than one fixed number because portion size and basket crowding matter.

What should I do with meat or leftovers?

Check the centre and use a thermometer where possible. Browning outside is not enough.