10 Crispy Air Fryer Halibut Recipes You’ll Love

Halibut in the air fryer is honestly a game changer. You get that crispy crust without all the oil, and the fish stays so tender inside. I’ve been making these all month.

Whether you want something classic or a little spicy, these recipes are ridiculously easy. Most take like 15 minutes. Let’s get into it.

1. Classic Crispy Breaded Halibut

Ingredients:

• 4 halibut fillets (about 6 oz each)
• 1 cup panko breadcrumbs
• ½ cup all purpose flour
• 2 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• Cooking spray

Instructions:

Step 1: Pat your halibut fillets completely dry with paper towels. This is actually super important because wet fish won’t get crispy, trust me on this.

Any moisture left on the surface will steam instead of crisp up. I learned this the hard way my first time. Just press gently but firmly with the towels until they’re totally dry.

Step 2: Set up your breading station with three shallow bowls. Put the flour in the first one, beat the eggs in the second, and mix the panko with garlic powder, paprika, salt, and pepper in the third.

Line them up in order because you’ll move quickly once you start. Honestly, this setup makes the whole process so much easier. No hunting for ingredients mid bread.

Step 3: Dredge each fillet in flour first, shake off the excess, then dip in egg, and finally press into the panko mixture. Make sure you really press the breadcrumbs onto the fish so they stick.

Don’t just sprinkle them on. You want full coverage on both sides. Looks messy right now, trust the process. The coating will crisp up beautifully.

Step 4: Spray your air fryer basket with cooking spray and place the fillets in a single layer. Don’t overlap them or they’ll steam instead of crisp.

Spray the tops of the fillets lightly too. This helps them get that golden color. Air fry at 400°F for 10 to 12 minutes, flipping halfway through.

You’ll know they’re done when the crust is golden brown and the fish flakes easily with a fork. Internal temp should hit 145°F but honestly, the flaking test works great.

2. Parmesan Herb Crusted Halibut

Ingredients:

• 4 halibut fillets (about 6 oz each)
• 1 cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 2 cloves garlic, minced
• 3 tablespoons melted butter
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Lemon wedges for serving

Instructions:

Step 1: Mix together the panko, Parmesan, parsley, basil, garlic, salt, and pepper in a bowl. The cheese adds so much flavor here.

Stir it all up until everything’s evenly distributed. You want the herbs and cheese throughout, not clumped in one spot. Smells amazing already, right?

Step 2: Brush each halibut fillet generously with melted butter on both sides. Don’t skip this because the butter helps the coating stick and adds richness.

Plus it helps everything crisp up perfectly. I use a pastry brush but honestly a spoon works too. Just make sure you coat the whole surface.

Step 3: Press each buttered fillet firmly into the breadcrumb mixture, coating both sides completely. Really press down so it sticks.

You want a nice thick crust on these. If some spots look bare, just add a little more mixture and press again. It doesn’t have to be perfect, you’re doing great.

Step 4: Place the fillets in your air fryer basket in a single layer. Cook at 380°F for 12 to 14 minutes until the crust is golden and the fish is cooked through.

No need to flip these because the crust is delicate. Wondering if you can use dried herbs? You can, just use half the amount. Serve with lemon wedges because that brightness is everything.

3. Lemon Garlic Crispy Halibut

Ingredients:

• 4 halibut fillets (about 6 oz each)
• 1 cup panko breadcrumbs
• Zest of 2 lemons
• 4 cloves garlic, minced
• ¼ cup melted butter
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Fresh parsley for garnish

Instructions:

Step 1: Combine the panko, lemon zest, minced garlic, oregano, salt, and pepper in a bowl. Mix it well so the lemon zest gets distributed evenly.

The zest is where all the flavor lives, not the juice. I always use a microplane to zest because it gets those oils out. If you only have a regular grater, that works too.

Step 2: Whisk together the melted butter and lemon juice in a separate small bowl. This is your basting liquid and it’s going to make everything taste incredible.

The combo of butter and lemon is classic for a reason. Brush this mixture all over each fillet, coating both sides generously. Don’t be shy with it.

Step 3: Press each fillet into the breadcrumb mixture, making sure both sides are well coated. The butter mixture helps it stick really well.

If you see any bare patches, just add more crumbs and press. You want full coverage for maximum crispiness. This is my favorite part, honestly.

Step 4: Arrange in the air fryer basket and cook at 400°F for 10 to 12 minutes. The fish should flake easily and the coating should be crispy and golden.

Not sure when it’s done? Look for bubbles forming around the edges and that golden crust. Garnish with fresh parsley and extra lemon wedges. So easy, so good.

4. Cajun Crunch Halibut

Ingredients:

• 4 halibut fillets (about 6 oz each)
• 1 cup panko breadcrumbs
• 2 tablespoons Cajun seasoning
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ cup melted butter
• ½ teaspoon salt
• Tartar sauce for serving

Instructions:

Step 1: Mix the panko breadcrumbs with Cajun seasoning, smoked paprika, garlic powder, onion powder, and salt in a bowl. Stir it up really well.

You want that spice evenly distributed throughout the coating. Too spicy for you? Cut the Cajun seasoning in half and add more breadcrumbs. Totally customizable.

Step 2: Brush each halibut fillet with melted butter on all sides. Make sure you get the edges too because that’s where the coating can fall off if it’s not secured.

The butter not only helps things stick but also adds flavor and helps with browning. Use room temperature fish if possible because it cooks more evenly.

Step 3: Press the fillets firmly into the seasoned breadcrumb mixture, coating both sides completely. You want a thick, even layer.

Don’t worry if it looks like a lot of coating. It’ll crisp up and taste amazing. Pat it on gently if pressing feels like too much.

Step 4: Place in the air fryer basket and cook at 400°F for 11 to 13 minutes until crispy and cooked through. The Cajun seasoning will smell incredible while it cooks.

Check for that golden brown crust and flaky texture inside. Serve with tartar sauce or even a squeeze of lime. This one has some kick but it’s not overwhelming.

5. Almond Crusted Halibut (Low Carb)

Ingredients:

• 4 halibut fillets (about 6 oz each)
• 1 cup sliced almonds, finely chopped
• ¼ cup almond flour
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 2 large eggs, beaten
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Cooking spray

Instructions:

Step 1: Pulse the sliced almonds in a food processor until they’re finely chopped but not powder. You want some texture still.

Mix them with almond flour, Parmesan, Italian seasoning, salt, and pepper in a shallow dish. This coating is low carb and honestly tastes better than regular breadcrumbs.

Step 2: Beat the eggs in another shallow dish. Dip each halibut fillet in the egg, letting the excess drip off.

Make sure the whole fillet gets coated because that’s what makes the almonds stick. Don’t skip this step or your coating will fall off halfway through cooking.

Step 3: Press each egg coated fillet into the almond mixture, coating both sides generously. The almonds should stick nicely to the egg.

Really press them on there. You want full coverage. If some areas look thin, add more mixture. It’s going to look rustic and that’s exactly right.

Step 4: Spray the air fryer basket and place the fillets in without overlapping. Spray the tops lightly with cooking spray.

Cook at 375°F for 12 to 14 minutes until the almonds are toasted and the fish is cooked through. The almonds can burn quickly so keep an eye on them. If they’re getting too dark, lower the temp to 350°F for the last few minutes.

6. Coconut Crusted Halibut

Ingredients:

• 4 halibut fillets (about 6 oz each)
• 1 cup unsweetened shredded coconut
• ½ cup panko breadcrumbs
• 2 large eggs
• ½ cup all purpose flour
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Sweet chili sauce for dipping

Instructions:

Step 1: Set up your breading station with flour in one bowl, beaten eggs in another, and a mixture of shredded coconut, panko, garlic powder, salt, and pepper in the third.

The coconut adds this amazing sweetness and crunch. If you can only find sweetened coconut, that works but reduce the salt slightly. Line everything up in order.

Step 2: Pat the halibut fillets dry, then coat each one in flour, shaking off excess. Dip in the beaten eggs next.

Let the extra egg drip off before moving to the coconut mixture. This three step process creates layers that really stick and get crispy.

Step 3: Press each fillet into the coconut breadcrumb mixture, coating both sides well. The coconut is flaky so really press it on.

You want it packed on there. Don’t worry about being gentle. The coating can take it. This is where it gets good, honestly.

Step 4: Place in the air fryer basket and cook at 380°F for 13 to 15 minutes, flipping halfway through. The coconut should be golden and toasted.

Watch it toward the end because coconut can go from golden to burned quickly. Pause here and check around the 12 minute mark. Serve with sweet chili sauce for dipping. Trust me on this combo.

7. Beer Battered Style Halibut (Air Fryer Hack)

Ingredients:

• 4 halibut fillets (about 6 oz each)
• 1 cup all purpose flour
• 1 teaspoon baking powder
• ½ cup beer (light lager works best)
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup panko breadcrumbs
• Cooking spray

Instructions:

Step 1: Whisk together the flour, baking powder, garlic powder, paprika, salt, and pepper in a bowl. Add the beer and egg, whisking until smooth.

The batter should be thick but pourable, kind of like pancake batter. Too thick? Add a splash more beer. The carbonation in the beer helps create that crispy texture.

Step 2: Dip each halibut fillet into the beer batter, coating it completely. Let the excess drip off a bit.

Then immediately roll it in the panko breadcrumbs. The wet batter makes the panko stick really well. This double coating is the secret to getting that beer battered texture in the air fryer.

Step 3: Spray the air fryer basket generously with cooking spray and place the coated fillets in a single layer. Spray the tops well too.

This helps them crisp up since there’s no deep frying oil. Don’t skip the spray or they’ll be dry instead of crispy.

Step 4: Air fry at 400°F for 14 to 16 minutes, flipping carefully halfway through. The coating should be golden and crispy, almost like traditional beer battered fish.

Not quite the same as deep fried but honestly pretty close and way less messy. Wondering if you can use non alcoholic beer? Absolutely. It’s the carbonation that matters most.

8. Panko Dill Halibut

Ingredients:

• 4 halibut fillets (about 6 oz each)
• 1 cup panko breadcrumbs
• 3 tablespoons fresh dill, finely chopped
• 2 tablespoons melted butter
• 1 tablespoon Dijon mustard
• 1 tablespoon mayonnaise
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Lemon wedges for serving

Instructions:

Step 1: Mix the panko breadcrumbs with chopped fresh dill, salt, and pepper in a shallow dish. Dill and fish are best friends.

If you only have dried dill, use 1 tablespoon instead of 3. The flavor won’t be quite as bright but it still works. Fresh is better here though.

Step 2: Whisk together the melted butter, Dijon mustard, and mayonnaise in a small bowl until smooth. This mixture does double duty as a binder and flavor booster.

Brush it generously all over each halibut fillet. The mustard adds a subtle tang that’s really good with the dill. Don’t worry, it’s not overpowering.

Step 3: Press each coated fillet firmly into the dill panko mixture, covering both sides completely. Make sure you get the edges too.

The butter mixture makes everything stick nicely. If you see bare spots, just add more breadcrumbs and press again. You’re doing great.

Step 4: Arrange the fillets in your air fryer basket without overlapping. Cook at 380°F for 12 to 14 minutes until the crust is golden and crispy.

The dill will smell incredible. No need to flip these because the coating is delicate. Serve immediately with lemon wedges. This is my favorite part, honestly.

9. Spicy Sriracha Crusted Halibut

Ingredients:

• 4 halibut fillets (about 6 oz each)
• 1 cup panko breadcrumbs
• 2 tablespoons sriracha sauce
• 2 tablespoons mayonnaise
• 1 tablespoon honey
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• Lime wedges for serving

Instructions:

Step 1: Whisk together the sriracha, mayonnaise, and honey in a bowl until smooth. This creates a spicy, sticky coating that helps the breadcrumbs adhere.

Too spicy for you? Cut the sriracha in half and add more mayo. You can totally adjust the heat level to your preference. Taste it and see.

Step 2: Brush the sriracha mixture generously over each halibut fillet, coating all sides. Really slather it on there.

This is what gives the fish that spicy kick and helps create a crispy crust. The honey balances the heat and adds a hint of sweetness.

Step 3: Mix the panko with garlic powder, smoked paprika, and salt in a shallow dish. Press each coated fillet into the seasoned breadcrumbs firmly.

You want full coverage on both sides. The sriracha mixture is sticky so the panko should stick really well. Don’t be afraid to pack it on.

Step 4: Place in the air fryer basket and cook at 400°F for 11 to 13 minutes until golden and crispy. The sriracha will caramelize slightly and create this amazing crust.

Quick check, if it’s browning too fast, lower the temp to 375°F. Serve with lime wedges because that citrus cuts through the heat perfectly. So good.

10. Mediterranean Olive Crusted Halibut

Ingredients:

• 4 halibut fillets (about 6 oz each)
• 1 cup panko breadcrumbs
• ½ cup Kalamata olives, finely chopped
• ¼ cup sun dried tomatoes, finely chopped
• 2 tablespoons capers, chopped
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions:

Step 1: Finely chop the olives, sun dried tomatoes, and capers. You want them pretty small so they distribute evenly in the coating.

Mix them with the panko, oregano, salt, and pepper in a bowl. The olives add this briny, salty flavor that’s incredible with halibut. Smells amazing already.

Step 2: Whisk together the olive oil and minced garlic in a small bowl. Brush this mixture all over each halibut fillet generously.

The garlic infused oil adds so much flavor and helps the breadcrumb mixture stick. Make sure you coat the whole surface including the sides.

Step 3: Press each oiled fillet firmly into the olive breadcrumb mixture, coating both sides well. Really press those olives and tomatoes onto the fish.

You want a thick, flavorful crust. If some pieces fall off, just press them back on. It doesn’t have to look perfect to taste amazing.

Step 4: Arrange the fillets in the air fryer basket in a single layer. Cook at 380°F for 13 to 15 minutes until the crust is golden and the fish flakes easily.

The olives and tomatoes will get slightly crispy and concentrated in flavor. Wondering if you can use green olives? Sure, but Kalamata has more flavor. This one tastes like a vacation.

Final Thoughts

There you go, ten ways to make halibut in your air fryer that actually taste amazing. Pick one and give it a try tonight.

They’re all pretty forgiving and way easier than you’d think. Let me know which one becomes your favorite or if you put your own spin on any of these. Happy cooking!