Ultra Crispy Air Fryer Mala Cumin Fish

Chunks of white fish are lightly marinated, coated in a starch-heavy crust, and air fried until deeply crisp. They are finished with a fragrant mala cumin oil and topped with fresh herbs, shallot, and lime for a crunchy, spicy result.

Total time: 52 min • Active: 33 min • Inactive: 19 min

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Ingredients

1 count shallot
2.5 tsp kosher salt
0.5 tsp green bell pepper
2 clove garlic
1 tsp fresh ginger
1 tsp rice vinegar
≈16 tsp (for spraying or drizzling) neutral oil
1 tbsp vodka
1.5 lb cod fillet
1 tbsp cumin seeds
1 tsp Sichuan peppercorns
0.5 cup potato starch
0.333 cup cornstarch
0.25 cup rice flour
0.25 tsp baking powder
4 count dried red chilies
0.5 tsp red chili flakes
≈0.125 tsp (tiny pinch) sugar
≈0.125 tsp (tiny pinch) MSG
≈1 cup (big handful) cilantro leaves
≈0.25 cup (for garnish) crispy fried shallots
≈1 count (for garnish) fresh chili pepper
1 count lime

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Ultra Crispy Air Fryer Mala Cumin Fish

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Mix the kosher salt, white pepper, grated garlic, optional grated ginger, rice vinegar, neutral oil, and vodka to make the marinade.

Combine the fish pieces with the marinade and let them marinate for 15 to 20 minutes.

Mix the potato starch, cornstarch, rice flour, kosher salt, and baking powder to make the coating mixture.

Remove the fish from the marinade and pat it very dry with paper towels until the surface feels tacky, not wet.

Coat the fish thoroughly with the coating mixture, press the coating on firmly, lightly spray or drizzle it with a little neutral oil, and give it a very light second dusting of the coating.

Let the coated fish rest for 5 to 10 minutes before cooking.

Preheat the air fryer to 205C.

Toast the cumin seeds and Sichuan peppercorns in a dry pan over medium-low heat until fragrant, then crush them coarsely.

Thinly slice the shallot.

Arrange the fish in a single layer in the preheated air fryer, lightly oil any exposed dry spots, and air fry, flipping halfway through, until deeply crisp, golden, and the fish flakes easily.

Transfer the cooked fish to a wire rack and let it rest briefly so steam does not soften the crust.

While the fish cooks, heat the neutral oil over medium-low heat, then add the dried red chilies, toasted spice mixture, optional chili flakes, kosher salt, sugar, and optional MSG and cook gently until intensely fragrant. Remove from the heat immediately.

Toss the fish gently with just enough mala cumin oil to lightly coat it, then top with the sliced shallot, cilantro leaves, optional crispy fried shallots, optional fresh chili, and lime wedges for serving.

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Ultra Crispy Air Fryer Mala Cumin Fish

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