Fast, Light, Crispy: Italian Seafood in the Air Fryer

The air fryer does a lot of things well. But where it genuinely excels — where the result is better than almost any other method — is seafood. Fish and shellfish cook fast, need very little oil to crisp up, and lose nothing in flavor when the heat is dry and intense. Italian coastal cooking has always understood this logic. The air fryer just makes it easier.

These eight recipes cover the full range — from a two-ingredient anchovy in eight minutes to a whole sea bass with datterini tomatoes in seven.

1. Anchovies in Air Fryer Fresh anchovies cleaned, dusted in flour, drizzled with olive oil, and cooked at 375°F for eight minutes. The result is a crispy, golden anchovy with no grease, no smell, and no mess. The simplest recipe on this list — and the one that proves the point most clearly. Serve with lemon wedges.

The trick: space the anchovies well in the basket and don't overlap them — a single layer is the difference between crispy and steamed.

2. Stuffed Anchovies in Air Fryer Anchovies opened flat, filled with a mixture of raisins, pecorino, parsley, and breadcrumbs — a combination that belongs to the Southern Italian coastal tradition — then closed, breaded in egg and breadcrumbs, and cooked at 355°F for fifteen minutes. The sweetness of the raisins against the saltiness of the anchovy and pecorino is one of those flavor combinations that sounds unexpected and tastes completely right.

Chef's note: add pine nuts and lemon zest to the filling for a richer, more aromatic version.

3. Air Fryer Calamari Squid rings cleaned, dried thoroughly, tossed in polenta flour and a drizzle of olive oil, then cooked at 390°F for thirteen minutes with a shake of the basket halfway through. The polenta flour — finer than cornmeal — gives a lighter, crispier coating than breadcrumbs without absorbing oil. The most searched seafood recipe on GialloZafferano, and for good reason.

What makes it work: dry the squid rings completely before coating — any moisture will prevent the crust from forming properly.

4. Air Fryer Fish Fry Shrimp, squid, and anchovies — each breaded separately in flour, egg, and breadcrumbs, each cooked at 392°F for their own time: four minutes for the anchovies, six for the squid, seven for the shrimp. The Italian fritto misto di pesce, without the oil, without the smell, and without the cleanup. Serve immediately with lemon.

The trick: cook each type of fish separately — they have different cooking times and mixing them means some will be overcooked by the time others are ready.

5. Cuttlefish in Air Fryer Whole cleaned cuttlefish coated in a breading of breadcrumbs, sun-dried tomatoes, lemon juice, parsley, and olive oil — all blended together — then cooked at 320°F for ten minutes. The sun-dried tomatoes in the breading are the detail that makes this recipe different from everything else on this list: tangy, intense, and unmistakably Mediterranean.

Air fryer tip: use rustic breadcrumbs instead of fine for a crunchier coating that holds up better on the cuttlefish.

6. Cod in Air Fryer Cod fillets cut into pieces and coated in a herbed breadcrumb mixture of parsley, white wine, and olive oil, cooked alongside zucchini slices coated in the same breadcrumb mix — everything in one basket, ready in fifteen minutes at 356°F. A complete weeknight dinner that uses one piece of equipment and produces almost no washing up.

Chef's note: add lemon zest and rosemary to the breadcrumbs for a more aromatic crust.

7. Air Fryer Sea Bass Sea bass fillets — skin on — seasoned with olive oil and salt, cooked at 338°F for seven minutes alongside datterini tomatoes dressed with a pinch of muscovado sugar. The sugar caramelizes the tomatoes slightly during cooking, creating a sweet-acid contrast against the clean, delicate fish. Ready in under ten minutes from prep to plate.

What makes it work: season the tomatoes with muscovado sugar rather than white sugar — the molasses note adds depth without sweetness.

8. Salmon in the Air Fryer Salmon fillets marinated for thirty minutes in olive oil, lemon juice, lemon zest, thyme, and rosemary, then cooked at 356°F for twelve minutes without turning. The marinade does the work — the air fryer does the rest. The herbs dry slightly during cooking, concentrating their flavor against the rich, fatty salmon.

Key step: don't skip the marinade — even thirty minutes makes a significant difference to the final flavor.

Eight recipes, one appliance, almost no oil. The air fryer was made for this.

Related: Your Air Fryer Can Do a Whole Dinner. Here's the Proof / Eat More of These Fish. Your Brain Will Thank You / Only 3 Ingredients. 10 Italian Recipes. Dinner Is Handled.