How Long to Cook Catfish in an Air Fryer?

Catfish is a Southern favorite known for its mild flavor, flaky texture, and versatility in the kitchen. Whether you prefer it breaded and crispy or simply seasoned and tender, catfish is a delicious and easy-to-make dish that pairs well with a variety of sides. But if you’re wondering exactly how long to cook catfish in an air fryer, you’re not alone. In this guide, we’ll break down the ideal cooking time and temperature and highlight common mistakes to avoid.

Factors That Affect Cooking Time

When cooking catfish in an air fryer, several factors can influence how long it actually takes to cook the fish properly. While most recipes offer a general cooking time, understanding these variables will help you achieve consistently perfect results.

Thickness of the Fillets

One of the most important factors is the thickness of the catfish fillets. Thinner fillets (around ½ inch) will cook more quickly, often needing only 8 to 10 minutes. Thicker cuts may require up to 12 to 15 minutes to cook through completely. If you’re unsure about doneness, use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).

For best results, try to use fillets of uniform thickness so they cook evenly. If your pieces vary in size, consider removing the thinner ones earlier or cooking in batches.

Fresh vs. Frozen Catfish

Fresh catfish cooks faster and more evenly than frozen catfish. If you’re using frozen fillets straight from the freezer, you’ll need to add a few extra minutes to the cooking time—typically around 3 to 5 minutes more.

It’s usually a good idea to thaw frozen fish in the refrigerator overnight for more predictable results. However, if you’re in a hurry, you can still cook from frozen—just expect a slightly longer cook time and be sure to check doneness carefully.

Breaded vs. Non-Breaded

Breaded catfish requires a slightly longer cooking time compared to non-breaded fillets. The coating needs time to crisp up and develop a golden-brown color. For breaded fillets, 10 to 12 minutes is usually ideal, with a flip halfway through to ensure even browning.

Non-breaded or lightly seasoned catfish, on the other hand, may only need 8 to 10 minutes. Since there’s no coating to worry about, you’re mostly focused on ensuring the inside is flaky and moist.

Air Fryer Model and Wattage

Not all air fryers are created equal. Different models vary in wattage, airflow design, and basket capacity, all of which can influence cooking time. A higher wattage air fryer (e.g., 1700W or more) might cook faster than a lower-powered model.

If you’re using a new air fryer or switching brands, keep a close eye on your catfish the first time you try a recipe. It’s always safer to check a few minutes before the suggested time and adjust accordingly.

Number of Fillets in the Basket

Finally, how many fillets you place in the air fryer basket can impact the cooking time. Overcrowding reduces airflow and can lead to uneven cooking. It’s best to cook in a single layer, with a bit of space between pieces.

Recommended Cooking Time and Temperature

Getting the timing and temperature right is essential for perfectly cooked catfish in an air fryer. While there’s some room for flexibility depending on your specific setup and preferences, the following guidelines provide a reliable starting point for most home cooks.

Standard Cooking Time and Temperature

For typical catfish fillets, a temperature of 370°F (188°C) works well. At this setting, 10 to 12 minutes of cook time is usually enough to achieve a crispy outside and a tender, flaky interior.

To ensure even cooking, it’s best to flip the fillets halfway through—around the 5- to 6-minute mark. This helps both sides get that signature golden texture and prevents the bottom from getting soggy due to trapped moisture.

Adjusting for Thickness

Thicker catfish fillets—those closer to an inch in thickness—may need a slightly longer cook time, up to 13 or even 15 minutes. Conversely, very thin fillets could be ready in as little as 8 minutes. The key is to keep an eye on the fish during the last few minutes of cooking.

Always check for doneness by cutting into the thickest part of the fillet. If it flakes easily and is opaque all the way through, it’s done. For added precision, use a food thermometer to confirm the internal temperature has reached 145°F (63°C).

Breaded Catfish Considerations

If you’re cooking breaded catfish, stick with the same temperature of 370°F, but lean toward the full 12-minute range. The extra time helps the coating become crispy and golden brown. Flip the fillets gently to avoid knocking off the breading, and consider spraying a light layer of oil to enhance the crunch.

For a thicker breading or cornmeal crust, you might even bump the time up slightly—just be cautious not to overcook the fish inside.

Fresh vs. Frozen Fillets

For frozen catfish fillets, you don’t need to drastically change the temperature, but you should increase the cooking time to 13–15 minutes. Make sure to check halfway through and flip, as frozen fillets can cook unevenly if left untouched.

If the frozen fillets have a lot of ice crystals or are stuck together, try to separate them before cooking, or allow a few extra minutes and check for doneness carefully.

Preheating the Air Fryer

Preheating isn’t always necessary, but it can help produce more consistent results, especially for thicker or breaded fillets. If your air fryer has a preheat function, a 2- to 3-minute preheat at 370°F is usually enough. This ensures the fillets start cooking immediately and helps form a nice crust on the outside.

Common Mistakes to Avoid

Even though cooking catfish in an air fryer is fairly straightforward, there are a few common mistakes that can affect the flavor, texture, or overall success of your dish. By being aware of these pitfalls, you can ensure consistently delicious results every time.

Overcrowding the Basket

One of the most frequent mistakes is putting too many fillets in the air fryer at once. Overcrowding restricts airflow, which is essential for achieving that crispy texture the air fryer is known for. When the basket is packed too tightly, the fillets may steam rather than fry, leading to a soggy exterior.

To avoid this, arrange the fillets in a single layer, making sure there is a little space between each piece. If you’re cooking for a group, it’s better to work in batches than to compromise the quality of the fish.

Skipping the Flip

Many people forget to flip the catfish halfway through cooking. While it’s easy to assume the air fryer cooks everything evenly from all angles, that’s not always the case. Not flipping the fillets can lead to one side being crispier while the other remains soft or undercooked.

Flipping the fillets at the halfway point—usually around the 5- to 6-minute mark—ensures even browning and a more balanced texture. Be gentle if your catfish is breaded, so you don’t disturb the coating.

Not Checking Doneness Properly

Guessing whether the catfish is done can result in either undercooked or dried-out fish. Some cooks rely only on time estimates, but it’s important to look for visual and internal cues as well. Undercooked catfish will appear translucent and won’t flake easily, while overcooked catfish may be dry and rubbery.

To avoid this, use a food thermometer to check that the internal temperature has reached 145°F (63°C). If you don’t have one, cut into the thickest part of the fillet to make sure the flesh is opaque and flakes easily with a fork.

Forgetting to Oil the Basket or Fish

While air frying uses less oil than traditional frying, a light coating of oil—either brushed or sprayed—can make a big difference. Forgetting to oil the fish or the air fryer basket can cause the fillets to stick, making them difficult to remove and potentially tearing the delicate flesh.

A light spray of oil also helps breaded catfish crisp up more effectively. Just don’t overdo it—a little goes a long way.

Using Uneven Fillet Sizes

Cooking catfish fillets of varying thicknesses together can result in unevenly cooked fish. Thinner pieces may dry out by the time thicker ones are done, or thick fillets might still be undercooked in the center when the thinner ones are ready to come out.

Whenever possible, try to choose fillets of similar size and thickness. If that’s not an option, consider removing the thinner pieces early and letting the thicker ones finish cooking.

Check out our other kitchen gear review below.