If anyone has one and cooked some coated fish fillets in them........
Do they come out crispy and golden brown, as if cooked in a stove skillet or deep oil fryer?Hook - 1-30-2020 at 10:03 AM
Someone gave us a large air fryer. Now our T-fal "pro" oil fryer with the retractable basket, sits in the garage.
We love the air fryer. Maybe not QUITE as crispy as oil frying, but so close that it was an easy decision. No more dealing with the waste oil and the
cooked oil smell. Clean up is WAY easier, too. Clearly healthier.
And it appears to be cheaper to operate, electrically. Quite a bit faster.
Really does a great job on frozen french fries.
But these things take up a lot of room for their cooking capacity. Ours is a 5 quart model and it is round and about 1.5 times the size of a
basketball.
And they are rather loud, when operating.
[Edited on 1-30-2020 by Hook]tjsue - 1-30-2020 at 10:37 AM
I have one that I got free from taking surveys.
I've used it three times, and it's just taking up space, so I'm going to sell it. I made potatoes in it twice, and carrots once, and wasn't
impressed. So I'm going to sell it, because it doesn't do anything more than my toaster oven does.DaliDali - 1-30-2020 at 12:00 PM
Did either of you "fry" fish fillets in the air fryer, which were coated with a seasoning mix?
The same way coated fish fillets are cooked in a skillet of hot oil or in deep fat fryer. Hook - 1-30-2020 at 06:14 PM
Did either of you "fry" fish fillets in the air fryer, which were coated with a seasoning mix?
The same way coated fish fillets are cooked in a skillet of hot oil or in deep fat fryer.
Oh, yes. Many times. Fish comes out slightly drier (though that's part of the healthier aspect; some of that moisture is oil in the flesh) but plenty
crujiente enough. The oil does do a better job of instantly sealing in the natural moisture of the fish because it is such an immediate heat, when you
drop it in oil.
Of course, after touting all the health benefits, I often dip the fried fish in a homemade tartar sauce using lots of mayo that probably makes up for
the healthiness. Or a chipotle/mayo combo.
It even does a good job with a more batter-like coating like a beer batter.
The slight trade-off in these characteristics are more than made up by not having to deal with oil and all it's drawbacks.
[Edited on 1-31-2020 by Hook]Whale-ista - 1-30-2020 at 09:13 PM
I started using an air fryer this year, for various items- mostly veggie. (Corn on the cob is great)
The trick for good crispiness is to lightly spray the surface with oil (aerosol variety). In addition to lightly coating the surface, turn the item(s)
halfway thru the process to get good air flow on all side.
Agree with all of the above: much healthier outcome & easier to clean... but bulky to store.Hook - 1-31-2020 at 09:10 AM
