10 Crispy Air Fryer Mahi Mahi Recipes That Save Time and Calories
Mahi mahi in the air fryer? Total game changer. It comes out perfectly crispy on the outside and super tender inside, and you don’t even need to deal with a pan full of oil.
I started making it this way last year and now it’s literally my go to weeknight fish. Takes like 12 minutes and tastes better than most restaurants.
These recipes are all different enough that you won’t get bored, but easy enough that you’ll actually make them. Let’s get into it.
1. Classic Crispy Air Fryer Mahi Mahi
Ingredients:
2 mahi mahi fillets (about 6 oz each) 1 tablespoon olive oil 1 teaspoon garlic powder 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon onion powder
Instructions:
Step 1: Pat your mahi mahi fillets completely dry with paper towels.
Seriously, this matters more than you think. Wet fish won’t crisp up no matter what you do. I learned this the hard way when I skipped it once and ended up with steamed fish instead of crispy fish.
Get in there and press out all that moisture. Both sides.
Step 2: Brush both sides of the fillets with olive oil, then season generously with garlic powder, paprika, salt, pepper, and onion powder.
Don’t be shy with the seasoning. Fish can handle it. I like to do one side, flip it, then do the other so I don’t miss any spots.
Make sure the oil is evenly distributed so the seasoning actually sticks. If it’s pooling in one area, spread it around with your fingers.
Step 3: Preheat your air fryer to 400°F for about 3 minutes.
Some people skip this but trust me, preheating makes a difference. It’s like putting food in a cold oven versus a hot one. You want that immediate sizzle when the fish hits the basket.
While it’s heating, just leave your seasoned fillets on the counter. Room temp fish cooks more evenly than cold fish straight from the fridge.
Step 4: Place the fillets in the air fryer basket in a single layer, not touching.
Air needs to circulate around each piece or you’ll get uneven cooking. If they’re overlapping, the bottom parts stay soggy.
Cook for 10 to 12 minutes, flipping halfway through. You’ll know it’s done when the fish flakes easily with a fork and the internal temp hits 145°F.
Honestly, I just check with a fork. If it flakes, it’s ready. Mine usually takes about 11 minutes but every air fryer is a little different.
2. Parmesan Crusted Mahi Mahi
Ingredients:
2 mahi mahi fillets (about 6 oz each) 1/2 cup grated Parmesan cheese 1/4 cup panko breadcrumbs 1 tablespoon melted butter 1 teaspoon Italian seasoning 1/2 teaspoon garlic powder Salt and pepper to taste Lemon wedges for serving
Instructions:
Step 1: Mix the Parmesan, panko, Italian seasoning, and garlic powder in a shallow bowl.
This is my favorite part. The cheese and panko combo gets SO crispy in the air fryer. I make this at least twice a month.
Stir it all together so the seasoning is evenly distributed. You want every bite to taste the same.
Step 2: Brush the mahi mahi fillets with melted butter on both sides, then season lightly with salt and pepper.
The butter helps the crust stick and adds flavor. Only have olive oil? That works too. I’ve done both and honestly can’t tell much difference.
Just make sure the fillets are well coated. Pat them dry first if they’re wet from the package.
Step 3: Press each fillet into the Parmesan mixture, coating both sides generously.
Really press it in there. Like, use your hand and push the coating onto the fish. If it’s just sitting on top, it’ll fall off during cooking.
I flip it a couple times and press each side twice to make sure it’s packed on. Looks messy right now, trust the process.
Step 4: Air fry at 380°F for 10 to 12 minutes, no flipping needed.
Yep, you read that right. No flipping. The crust is delicate and flipping can mess it up. Let it cook through in one go.
You’ll know it’s done when the top is golden brown and crispy. If you’re not sure, use a fork to check if the fish flakes easily.
Serve with lemon wedges. The acidity cuts through the richness perfectly.
3. Panko Crusted Mahi Mahi
Ingredients:
2 mahi mahi fillets (about 6 oz each) 3/4 cup panko breadcrumbs 2 tablespoons melted butter 1 teaspoon lemon zest 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon paprika 1 egg, beaten
Instructions:
Step 1: Set up a breading station with beaten egg in one shallow dish and panko mixed with lemon zest, salt, pepper, and paprika in another.
This is classic breading technique but it really works. The egg acts like glue so the panko actually stays on.
I usually put the egg dish on the left and the panko on the right, then move the fish left to right. Keeps things organized.
Step 2: Dip each fillet in the egg, letting excess drip off, then press firmly into the panko mixture on both sides.
Don’t just dip it. Press. Push. Make that coating stick. I sometimes go back and add more panko to bare spots.
If the panko isn’t sticking well, your egg layer might be too thin. Add a little more egg and try again.
Step 3: Drizzle the breaded fillets with melted butter.
This is the secret to getting restaurant level crispiness at home. The butter helps the panko turn golden and crunchy.
I use a spoon and just drizzle it back and forth over the top. You don’t need to flip and butter the bottom since that side sits in the basket.
Step 4: Air fry at 400°F for 10 minutes.
Check it at 8 minutes if your fillets are on the thinner side. Overcooking fish is worse than undercooking it, in my opinion. Dry fish is sad fish.
The panko should be deep golden brown and the fish should flake easily. If it’s not quite there, give it another minute or two.
Wondering if you can skip the egg? You can, but the coating won’t stick as well.
4. Cajun Air Fried Mahi Mahi
Ingredients:
2 mahi mahi fillets (about 6 oz each) 1 tablespoon olive oil 2 teaspoons Cajun seasoning 1/2 teaspoon smoked paprika 1/4 teaspoon cayenne pepper (optional, for extra heat) 1/2 teaspoon garlic powder Salt to taste
Instructions:
Step 1: Pat the fillets dry and brush with olive oil.
Same deal as before. Dry fish equals crispy fish. I can’t stress this enough because it really makes or breaks the texture.
Once they’re dry, coat them evenly with oil. I find brushing works better than spraying for this recipe because you need good coverage for the spices to stick.
Step 2: Combine Cajun seasoning, smoked paprika, cayenne, and garlic powder in a small bowl.
I like making my own spice blend because store bought Cajun seasoning can be really salty. If you’re using a pre made blend, taste it first and adjust the salt accordingly.
Mix it up well so you’re not getting a mouthful of cayenne in one bite and none in another.
Step 3: Rub the spice mixture all over both sides of the fish, pressing it in slightly.
This is where the magic happens. The Cajun spices form this incredible crust that’s spicy, smoky, and just a little bit sweet from the paprika.
I make this when I want something with a kick. Not crazy spicy, but definitely flavorful. If you’re not into heat, skip the cayenne and it’s still amazing.
Step 4: Air fry at 400°F for 10 to 12 minutes, flipping halfway through.
The high heat helps the spices bloom and get a little charred in spots, which honestly tastes so good. It’s my favorite part.
Flip gently at the halfway point so you don’t knock off the seasoning. Use a spatula, not tongs.
Serve with rice or a simple salad. The bold flavors work great with something mild on the side.
5. Coconut Crusted Mahi Mahi
Ingredients:
2 mahi mahi fillets (about 6 oz each) 1/2 cup shredded unsweetened coconut 1/4 cup panko breadcrumbs 1 egg, beaten 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon lime juice Cooking spray
Instructions:
Step 1: Mix shredded coconut and panko in a shallow dish. Season with salt and pepper.
The coconut adds this sweet, tropical vibe that’s ridiculously good with mahi mahi. I serve this one when I’m trying to impress someone.
Make sure you’re using unsweetened coconut or it’ll taste weird. Sweetened coconut is for desserts, not fish.
Step 2: Dip each fillet in beaten egg, then press into the coconut panko mixture, coating thoroughly.
Press hard. Like, really get in there. Coconut flakes are bigger than breadcrumbs so they need extra encouragement to stick.
If some spots are bare, dip your fingers in the egg, dab the bare spot, and add more coconut. It doesn’t have to be perfect but it should be mostly covered.
Step 3: Spray the coated fillets lightly with cooking spray.
This helps the coconut toast and get crispy instead of just drying out. Don’t skip this step. I forgot once and the coconut stayed pale and chewy.
Just a light spray on top is fine. You’re not drenching it, just giving it a little help.
Step 4: Air fry at 375°F for 12 to 14 minutes without flipping.
Lower temp than some of the other recipes because coconut can burn easily. Keep an eye on it around the 10 minute mark.
When it’s done, the coconut should be golden brown and the fish cooked through. Squeeze fresh lime juice over the top right before serving.
Pairs perfectly with mango salsa or just plain rice.
6. Lemon Pepper Mahi Mahi
Ingredients:
2 mahi mahi fillets (about 6 oz each) 1 tablespoon olive oil 1 tablespoon lemon pepper seasoning 1 teaspoon fresh lemon zest 1/2 teaspoon garlic powder Fresh lemon slices for serving Chopped fresh dill (optional)
Instructions:
Step 1: Brush the fillets with olive oil and sprinkle lemon pepper seasoning, lemon zest, and garlic powder on both sides.
This is probably the easiest recipe on the list. Lemon pepper does all the heavy lifting for you.
I add extra lemon zest because I love that bright, fresh flavor. If you don’t have fresh lemons, just use the seasoning and it’s still great.
Step 2: Let the seasoned fish sit for 5 minutes while you preheat the air fryer to 400°F.
Giving the flavors a few minutes to soak in makes a difference. Not essential, but helpful if you have the time.
Sometimes I season it in the morning and leave it in the fridge, then cook it at night. The flavor gets even better.
Step 3: Place the fillets in the air fryer basket and cook for 10 to 12 minutes, flipping once halfway.
Simple, straightforward, quick. This is my go to when I don’t feel like thinking too hard about dinner.
The lemon pepper gets a little bit crispy on the edges and it’s just really satisfying.
Step 4: Serve with fresh lemon slices and chopped dill if you have it.
The dill adds a nice herby note but it’s totally optional. I only add it when I have some sitting in the fridge that needs to be used.
Squeeze the lemon over the fish right before eating. So good.
7. Garlic Herb Crusted Mahi Mahi
Ingredients:
2 mahi mahi fillets (about 6 oz each) 1/4 cup panko breadcrumbs 2 tablespoons grated Parmesan cheese 1 tablespoon chopped fresh parsley 1 teaspoon dried basil 1 teaspoon garlic powder 2 tablespoons melted butter Salt and pepper to taste
Instructions:
Step 1: Combine panko, Parmesan, parsley, basil, and garlic powder in a bowl.
This herb mixture smells amazing while it’s cooking. Like, your whole kitchen will smell like an Italian restaurant.
Use fresh parsley if you can. Dried works too but fresh just tastes better.
Step 2: Season the mahi mahi fillets with salt and pepper, then brush with melted butter.
The butter not only helps the crust stick but also adds richness. I learned this from my mom and it’s one of those tricks that just works every time.
Make sure you get butter on the sides too, not just the top. It helps with browning.
Step 3: Press the herb mixture onto the top and sides of each fillet.
Don’t worry about the bottom since that’ll be sitting in the basket. Focus on the top and sides where you’ll see and taste the crust.
Pack it on thick. More is more with this one.
Step 4: Air fry at 380°F for 10 to 12 minutes.
Lower heat helps the herbs crisp up without burning. If you go too hot, the garlic can turn bitter.
No flipping needed. Just let it do its thing. When it’s done, the crust will be golden and the fish will be tender and flaky.
This one’s fancy enough for company but easy enough for a Tuesday.
8. Spicy Sriracha Mahi Mahi
Ingredients:
2 mahi mahi fillets (about 6 oz each) 2 tablespoons Sriracha sauce 1 tablespoon honey 1 tablespoon soy sauce 1 teaspoon sesame oil 1 teaspoon lime juice 1/2 teaspoon garlic powder Sesame seeds for garnish
Instructions:
Step 1: Whisk together Sriracha, honey, soy sauce, sesame oil, lime juice, and garlic powder in a small bowl.
This marinade is sweet, spicy, tangy, and savory all at once. It’s a flavor bomb.
Taste it before you pour it on the fish. Too spicy? Add more honey. Not spicy enough? Add more Sriracha. You’re in control here.
Step 2: Brush the marinade all over the mahi mahi fillets and let them sit for 10 minutes.
The longer you marinate, the more intense the flavor. I’ve left it for an hour before and it was incredible.
But if you only have 10 minutes, that works too. Something is better than nothing.
Step 3: Place the fillets in the air fryer basket and cook at 400°F for 10 to 12 minutes, brushing with extra marinade halfway through.
Basting it halfway through adds another layer of flavor and keeps the fish moist. I keep the extra marinade in the bowl and just use a brush to slap it on.
The sugars in the honey will caramelize a little and create this sticky, slightly charred glaze. So good.
Step 4: Sprinkle with sesame seeds before serving.
The sesame seeds add a nice nutty crunch. I also sometimes add sliced green onions because I love the color contrast.
Serve over rice or noodles to soak up any extra sauce.
9. Almond and Paprika Crusted Mahi Mahi
Ingredients:
2 mahi mahi fillets (about 6 oz each) 1/3 cup finely chopped almonds 2 tablespoons panko breadcrumbs 1 teaspoon smoked paprika 1/2 teaspoon garlic powder 1 tablespoon olive oil Salt and pepper to taste 1 egg white, lightly beaten
Instructions:
Step 1: Combine chopped almonds, panko, smoked paprika, garlic powder, salt, and pepper in a shallow dish.
The almonds add this nutty richness that’s different from regular breadcrumbs. I chop them pretty fine so they stick better.
You can use a food processor or just chop them by hand. Either way works.
Step 2: Brush the fillets with egg white, then press them into the almond mixture, coating both sides.
Egg white works just like whole egg but has less fat, which some people prefer. I’ve used both and can’t really tell the difference in the final dish.
Press the coating on firmly. Almonds are heavier than breadcrumbs so they need a good adhesive.
Step 3: Drizzle olive oil over the coated fillets.
This helps the almonds toast and get crispy. Without it, they stay kind of pale and soft.
I just use a spoon and drizzle it in a zigzag pattern. Nothing fancy.
Step 4: Air fry at 375°F for 12 to 14 minutes.
The lower temp prevents the almonds from burning. They can go from golden to burnt pretty fast, so keep an eye on them.
When it’s done, the crust should be crunchy and the fish should flake easily. The smokiness from the paprika is this recipe’s secret weapon.
Only have regular paprika? Still use it, you just won’t get that smoky depth.
10. Dill and Mustard Crusted Mahi Mahi
Ingredients:
2 mahi mahi fillets (about 6 oz each) 2 tablespoons Dijon mustard 1 tablespoon whole grain mustard 1 tablespoon chopped fresh dill 1/4 cup panko breadcrumbs 1 tablespoon melted butter 1/2 teaspoon lemon zest Salt and pepper to taste
Instructions:
Step 1: Mix both mustards together and spread evenly over the top of each fillet.
The mustard acts as both flavor and glue for the breadcrumbs. I love the tanginess it adds.
Don’t skip the whole grain mustard. Those little seeds add texture and a slightly different flavor than smooth Dijon alone.
Step 2: Combine panko, dill, lemon zest, salt, and pepper in a bowl, then sprinkle over the mustard coated fish.
Press it down gently so it sticks to the mustard layer. This creates a nice thick crust.
Fresh dill is key here. Dried dill just doesn’t have the same brightness.
Step 3: Drizzle melted butter over the top of the breadcrumb layer.
This is what makes the panko turn golden and crispy. I make this one when I want something that feels a little fancy but is still weeknight easy.
Use a light hand with the butter. You don’t want it pooling, just a light drizzle.
Step 4: Air fry at 380°F for 10 to 12 minutes without flipping.
The mustard and dill combo is so classic with fish. It’s bright, tangy, and herby all at once.
When it’s done, the top should be golden brown and crispy. The fish underneath will be moist and tender.
Serve with roasted potatoes or a simple green salad.
Final Words
There you have it. Ten different ways to make mahi mahi in the air fryer, and every single one is delicious. Try them all and let me know which one becomes your favorite. I’m always curious what other people love. Drop a comment if you make any of these!
