Ingredient tip: You can sometimes buy “chicken drummettes” in the meat section. They are made from the meaty part of the chicken wing. If you want to use those instead of the cut-up whole wings, use about 10 in this recipe.
Per serving (4 wings): Calories: 438; Total Fat: 16g; Saturated Fat: 4g; Cholesterol: 151mg; Sodium: 299mg; Carbohydrates: 21g; Fiber: 0g; Protein: 49g
5
FISH AND SEAFOOD
Quick Paella
Crab Ratatouille
Seafood Tacos
Crispy Herbed Salmon
Asian Steamed Tuna
Tuna Veggie Stir-Fry
Scallops and Spring Veggies
Snapper Scampi
Coconut Shrimp
Fish and Chips
Quick Paella
PREP TIME: 7 MINUTES / COOK TIME: 13 TO 17 MINUTES / SERVES 4
340°F BAKE
GLUTEN-FREE
Paella is a Spanish one-dish meal made of rice, vegetables, and seafood. Using a few convenience foods, it’s a snap to pull together in the air fryer. Serve it with a glass of rosé wine and a fruit salad.
1 (10-ounce) package frozen cooked rice, thawed
1 (6-ounce) jar artichoke hearts, drained and chopped
¼ cup vegetable broth
½ teaspoon turmeric
½ teaspoon dried thyme
1 cup frozen cooked small shrimp
½ cup frozen baby peas
1 tomato, diced
1. In a 6-by-6-by-2-inch pan, combine the rice, artichoke hearts, vegetable broth, turmeric, and thyme, and stir gently.
2. Place in the air fryer and bake for 8 to 9 minutes or until the rice is hot.
3. Remove from the air fryer and gently stir in the shrimp, peas, and tomato. Cook for 5 to 8 minutes or until the shrimp and peas are hot and the paella is bubbling.
Substitution tip: If you like intensely flavored food, try using marinated artichoke hearts in this recipe. Be sure you taste the marinade first! For even more flavor, use the liquid in the jar of artichokes in place of the vegetable broth.
Per serving: Calories: 345; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 144mg; Sodium: 491mg; Carbohydrates: 66g; Fiber: 4g; Protein: 18g
Crab Ratatouille
PREP TIME: 15 MINUTES / COOK TIME: 11 TO 14 MINUTES / SERVES 4
400°F ROAST
GLUTEN-FREE
Ratatouille is traditionally made from stewing several different kinds of vegetables and fresh herbs; with the air fryer, you can make it in a fraction of the time. The addition of crab to this delicate mixture makes it elegant.
1½ cups peeled, cubed eggplant
1 onion, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
1 tablespoon olive oil
½ teaspoon dried thyme
½ teaspoon dried basil
Pinch salt
Freshly ground black pepper
1½ cups cooked crabmeat, picked over
1. Combine the eggplant, onion, bell pepper, tomatoes, olive oil, thyme, and basil in a 6-inch metal bowl. Sprinkle with salt and pepper.
2. Roast for 9 minutes, then remove the bowl from the air fryer and stir.
3. Add the crabmeat and roast for 2 to 5 minutes or until the ratatouille is bubbling and the vegetables are tender. Serve immediately.
Ingredient tip: You can buy crabmeat in a can, or you can find tubs of shelled crab at the fish counter of many large supermarkets.
Per serving: Calories: 147; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 71mg; Sodium: 244mg; Carbohydrates: 10g; Fiber: 4g; Protein: 16g
Seafood Tacos
PREP TIME: 15 MINUTES / COOK TIME: 9 TO 12 MINUTES / SERVES 4
400°F FRY
FAMILY FAVORITE
Seafood tacos are popular in California, where fresh fish is caught every day off the coast. This simple recipe is full of flavor and texture and perfect for a warm summer evening.
1 pound white fish fillets, such as snapper
1 tablespoon olive oil
3 tablespoons lemon juice, divided
1½ cups chopped red cabbage
½ cup salsa
⅓ cup sour cream
6 soft flour tortillas
2 avocados, peeled and chopped
1. Brush the fish with olive oil and sprinkle with 1 tablespoon of the lemon juice. Place in the air fryer basket and air-fry for 9 to 12 minutes or until the fish just flakes when tested with a fork.
2. Meanwhile, combine remaining 2 tablespoons lemon juice, cabbage, salsa, and sour cream in a medium bowl.
3. When the fish is cooked, remove from the air fryer basket and break into large pieces.
4. Let everyone assemble their own taco combining the fish, tortillas, cabbage mixture, and avocados.
Substitution tip: You can use scallops, shrimp, lobster tails, or a combination of seafood in this recipe. Cook until done in the air fryer, then assemble the tacos with the remaining ingredients.
Per serving: Calories: 491; Total Fat: 29g; Saturated Fat: 8g; Cholesterol: 71mg; Sodium: 323mg; Carbohydrates: 29g; Fiber: 10g; Protein: 31g
Crispy Herbed Salmon
PREP TIME: 5 MINUTES / COOK TIME: 9 TO 12 MINUTES / SERVES 4
320°F BAKE
FAST
Healthy salmon makes a great ingredient for air frying. In this recipe, the crispy crust—a mix of potato chips and bread crumbs—perfectly contrasts the tender and moist fish.
4 (6-ounce) skinless salmon fillets
3 tablespoons honey mustard
½ teaspoon dried thyme
½ teaspoon dried basil
¼ cup panko bread crumbs
⅓ cup crushed potato chips
2 tablespoons olive oil
1. Place the salmon on a plate. In a small bowl, combine the mustard, thyme, and basil, and spread evenly over the salmon.
2. In another small bowl, combine the bread crumbs and potato chips and mix well. Drizzle in the olive oil and mix until combined.
3. Place the salmon in the air fryer basket and gently but firmly press the bread crumb mixture onto the top of each fillet.
4. Bake for 9 to 12 minutes or until the salmon reaches at least 145°F on a meat thermometer and the topping is browned and crisp.
Ingredient tip: Panko bread crumbs are much crisper than regular bread crumbs, and they have a different texture. You can find them in the baking aisle of most supermarkets. If you can’t find them, regular bread crumbs will work fine, but reduce the amount to ¼ cup.
Per serving: Calories: 373; Total Fat: 21g; Saturated Fat: 3g; Cholesterol: 75mg; Sodium: 218mg; Carbohydrates: 13g; Fiber: 1g; Protein: 34g
Asian Steamed Tuna
PREP TIME: 10 MINUTES / COOK TIME: 8 TO 10 MINUTES / SERVES 4
390°F STEAM
FAMILY FAVORITE
Steaming tuna produces very delicate results. The flavorful Asian ingredients featured here include lemongrass, soy sauce, sesame oil, rice wine vinegar, and fresh ginger.
4 small tuna steaks
2 tablespoons low-sodium soy sauce
2 teaspoons sesame oil
2 teaspoons rice wine vinegar
1 teaspoon grated fresh ginger
⅛ teaspoon pepper
1 stalk lemongrass, bent in half
3 tablespoons lemon juice
1. Place the tuna steaks on a plate.
2. In a small bowl, combine the soy sauce, sesame oil, rice wine vinegar, and ginger, and mix well. Pour this mixture over the tuna and marinate for 10 minutes. Rub the soy sauce mixture gently into both sides of the tuna. Sprinkle with the pepper.
3. Place the lemongrass on the air fryer basket and top with the steaks. Put the lemon juice and 1 tablespoon water in the pan below the basket.
4. Steam the fish for 8 to 10 minutes or until the tuna registers at least 145°F. Discard the lemongrass and serve the tuna.
Air Fryer tip: Keep an eye on the liquid in the pan below the air fryer basket when this recipe is cooking. The tuna
will give off liquid as it cooks, and you don’t want the pan to overflow.
Per serving: Calories: 292; Total Fat: 14g; Saturated Fat: 3g; Cholesterol: 44mg; Sodium: 513mg; Carbohydrates: 1g; Fiber: 0g; Protein: 38g
Tuna Veggie Stir-Fry
PREP TIME: 15 MINUTES / COOK TIME: 7 TO 12 MINUTES / SERVES 4
380°F STIR-FRY
FAMILY FAVORITE
It’s easy to make stir-fry recipes in the air fryer. You just don’t have to stir them much! Just open the air fryer, remove the basket, and stir to combine. Serve over hot rice.
1 tablespoon olive oil
1 red bell pepper, chopped
1 cup green beans, cut into 2-inch pieces
1 onion, sliced
2 cloves garlic, sliced
2 tablespoons low-sodium soy sauce
1 tablespoon honey
½ pound fresh tuna, cubed
1. In a 6-inch metal bowl, combine the olive oil, pepper, green beans, onion, and garlic.
2. Cook in the air fryer for 4 to 6 minutes, stirring once, until crisp and tender. Add soy sauce, honey, and tuna, and stir.
3. Cook for another 3 to 6 minutes, stirring once, until the tuna is cooked as desired. Tuna can be served rare or medium-rare, or you can cook it until well done.
Substitution tip: You can use any vegetable you’d like in this easy recipe. Make it even easier by using about half a bag of frozen stir-fry vegetables. Or, use chopped or sliced zucchini or yellow summer squash in place of the red bell pepper or green beans.
Per serving: Calories: 187; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 18mg; Sodium: 333mg; Carbohydrates: 12g; Fiber: 2g; Protein: 17g
Scallops and Spring Veggies
PREP TIME: 10 MINUTES / COOK TIME: 7 TO 10 MINUTES / SERVES 4
400°F FRY
GLUTEN-FREE
Scallops cook in minutes, which makes them ideal for a quick dinner. When paired with bright green vegetables, they make an elegant meal. Even with very little preparation, scallops taste mild and sweet.
½ pound asparagus, ends trimmed, cut into 2-inch pieces
1 cup sugar snap peas
1 pound sea scallops
1 tablespoon lemon juice
2 teaspoons olive oil
½ teaspoon dried thyme
Pinch salt
Freshly ground black pepper
1. Place the asparagus and sugar snap peas in the air fryer basket. Cook for 2 to 3 minutes or until the vegetables are just starting to get tender.
2. Meanwhile, check the scallops for a small muscle attached to the side, and pull it off and discard.
3. In a medium bowl, toss the scallops with the lemon juice, olive oil, thyme, salt, and pepper. Place into the air fryer basket on top of the vegetables.
4. Steam for 5 to 7 minutes, tossing the basket once during cooking time, until the scallops are just firm when tested with your finger and are opaque in the center, and the vegetables are tender. Serve immediately.
Air Fryer tip: If you have an air fryer that comes with a separator, use that to make this meal even faster. Cook the scallops on one side and the vegetables on the other, for about 5 to 6 minutes until done.
Per serving: Calories: 162; Total Fat: 4g; Saturated Fat: <1g; Cholesterol: 37mg; Sodium: 225mg; Carbohydrates: 10g; Fiber: 3g; Protein: 22g
Snapper Scampi
PREP TIME: 5 MINUTES / COOK TIME: 8 TO 10 MINUTES / SERVES 4
380°F GRILL
FAST, GLUTEN-FREE
“Scampi” means two things: large shrimp or a dish that combines shrimp with lemon, butter, and garlic. Here, you’ll use those ingredients to make a simple dish with red snapper or arctic char fillets.
4 (6-ounce) skinless snapper or arctic char fillets
1 tablespoon olive oil
3 tablespoons lemon juice, divided
½ teaspoon dried basil
Pinch salt
Freshly ground black pepper
2 tablespoons butter
2 cloves garlic, minced
1. Rub the fish fillets with olive oil and 1 tablespoon of the lemon juice. Sprinkle with the basil, salt, and pepper, and place in the air fryer basket.
2. Grill the fish for 7 to 8 minutes or until the fish just flakes when tested with a fork. Remove the fish from the basket and put on a serving plate. Cover to keep warm.
3. In a 6-by-6-by-2-inch pan, combine the butter, remaining 2 tablespoons lemon juice, and garlic. Cook in the air fryer for 1 to 2 minutes or until the garlic is sizzling. Pour this mixture over the fish and serve.
Did You Know? You can buy bottled lemon and lime juice at the supermarket, but for recipes such as this one, where the flavor is so important, squeeze the juice from a lemon yourself just before you make the recipe.
Per serving: Calories: 265; Total Fat: 11g; Saturated Fat: 5g; Cholesterol: 109mg; Sodium: 215mg; Carbohydrates: 1g; Fiber: 0g; Protein: 39g
Coconut Shrimp
PREP TIME: 15 MINUTES / COOK TIME: 5 TO 7 MINUTES / SERVES 4
400°F FRY
FAMILY FAVORITE
This sounds decadent: tender shrimp coated in a bread crumb and coconut mixture, air fried to crisp perfection and served with a pineapple dipping sauce. It’s the perfect snack but can also anchor the dinner plate when paired with rice and a green salad.
1 (8-ounce) can crushed pineapple
½ cup sour cream
¼ cup pineapple preserves
2 egg whites
⅔ cup cornstarch
⅔ cup sweetened coconut
1 cup panko bread crumbs
1 pound uncooked large shrimp, thawed if frozen, deveined and shelled
Olive oil for misting
1. Drain the crushed pineapple well, reserving the juice.
2. In a small bowl, combine the pineapple, sour cream, and preserves, and mix well. Set aside.
3. In a shallow bowl, beat the egg whites with 2 tablespoons of the reserved pineapple liquid. Place the cornstarch on a plate. Combine the coconut and bread crumbs on another plate.
4. Dip the shrimp into the cornstarch, shake it off, then dip into the egg white mixture and finally into the coconut mixture.
5. Place the shrimp in the air fryer basket and mist with oil. Air-fry for 5 to 7 minutes or until the shrimp are crisp and golden brown.
Did You Know? Shrimp are graded by how many there are in a pound. Large shrimp are usually 26 to 30 per pound, medium shrimp are 36 to 45 per pound. You can buy them shelled, deveined, and ready to cook, or fully cooked.
Per serving: Calories: 524; Total Fat: 14g; Saturated Fat: 9g; Cholesterol: 251mg; Sodium: 251mg; Carbohydrates: 65g; Fiber: 4g; Protein: 33g
Fish and Chips
PREP TIME: 10 MINUTES / COOK TIME: 20 MINUTES / SERVES 4
400°F FRY
FAMILY FAVORITE, GLUTEN-FREE
In British vernacular, “chips” means French fries, not potato chips. This classic recipe is easy to make in the air fryer, especially if you have one with a separator. If you don’t, cook the potatoes first, and keep them warm in a low oven while the fish fries. Enjoy this recipe with lots of tartar sauce.
4 (4-ounce) fish fillets
Pinch salt
Freshly ground black pepper
½ teaspoon dried thyme
1 egg white
¾ cup crushed potato chips
2 tablespoons olive oil, divided
2 russet potatoes, peeled and cut into strips
1. Pat the fish fillets dry and sprinkle with salt, pepper, and thyme. Set aside.
2. In a shallow bowl, beat the egg white until foamy. In another bowl, combine the potato chips and 1 tablespoon of olive oil and mix until combined.
3. Dip the fish fillets into the egg white, then into the crushed potato chip mixture to coat.
4. Toss the fresh potato strips with the remaining 1 tablespoon olive oil.
5. Use your separator to divide the air fryer basket in half, then fry the chips and fish. The chips will take about 20 minutes; the fish will
take about 10 to 12 minutes to cook.
Ingredient tip: To make tartar sauce, combine ½ cup mayonnaise with 3 tablespoons chopped sweet pickles, 1 tablespoon lemon juice, and 1 tablespoon chopped fresh parsley.
Per serving: Calories: 374; Total Fat: 16g; Saturated Fat: 4g; Cholesterol: 62mg; Sodium: 254mg; Carbohydrates: 38g; Fiber: 4g; Protein: 30g
6
POULTRY
Roasted Veggie Chicken Salad
Asian Turkey Meatballs
Stir-Fried Chicken with Pineapple
Sweet-and-Sour Drumsticks
Chicken Satay
Orange Curried Chicken Stir-Fry
Spicy Chicken Stir-Fry
Chicken Fajitas
Tex-Mex Turkey Burgers
Barbecued Chicken Thighs
Buttermilk Fried Chicken
Garlic-Roasted Chicken with Creamer Potatoes
Chicken Cordon Bleu
Ham and Cheese Stuffed Chicken Burgers
Chicken Tenders with Veggies
Roasted Veggie Chicken Salad
PREP TIME: 10 MINUTES / COOK TIME: 10 TO 13 MINUTES / SERVES 4
400°F ROAST
FAMILY FAVORITE, GLUTEN-FREE
Have you ever eaten a warm chicken salad? It has more flavor than chicken salad served cold, and is much quicker to prepare. This one is full of colorful ingredients.
3 boneless, skinless chicken breasts, cut into 1-inch cubes
1 small red onion, sliced
1 orange bell pepper, sliced
1 cup sliced yellow summer squash
4 tablespoons honey mustard salad dressing, divided
½ teaspoon dried thyme
½ cup mayonnaise
2 tablespoons lemon juice
1. Place the chicken, onion, pepper, and squash in the air fryer basket. Drizzle with 1 tablespoon of the honey mustard salad dressing, add the thyme, and toss.
[2016] The Complete Air Fryer Cookbook: Amazingly Easy Recipes to Fry, Bake, Grill, and Roast With Your Air Fryer Page 6