By Christine Salins.
First a disclaimer before this review of Emily Paster’s Epic Air Fryer Cookbook: I’ve never actually cooked with an air fryer.
But as Paster points out, an air fryer is really just a powerful, countertop convection oven, and all the recipes in her book can be cooked in any convection oven. Having said that, she’s given it such a good rap that an air fryer may well be my next kitchen purchase.
Everyone knows that fried food is hard to resist, but the beauty of air fryers is that you don’t have to resist because the food isn’t actually fried. Rather, it gives the food a crisp fried finish by quickly moving hot air around and whisking away any moisture building up inside.
It’s a healthy way of eating because the crisp fried effect can be achieved using minimum or no oil. And, as Paster demonstrates, your air fryer can cook all kinds of dishes beyond fried foods.
If you’re considering buying one of these appliances, it would pay to read the Epic Air Fryer Cookbook (Murdoch Books, $24.99) first, as Paster offers pointers for choosing the right appliance and tips for getting started.
Her recipes are quick, easy, family-friendly dishes from around the globe – from shakshuka, fritters and fritattas, to spanakopita, falafel and French toast. Among the recipes are Teriyaki Glazed Ribs, Sicilian Stuffed Peppers, Buttermilk Fried Chicken, and the Baja Fish Tacos featured here.
There are desserts too, such as Apple Turnovers, Caramelized Peach Shortcakes, Churros with Chocolate Dipping Sauce, and Lemon-Lavender Doughnuts.
Paster is the author of a blog, West of the Loop, in which she notes that vegetables are one of the best things to cook in an air fryer.
“The air fryer is great at bringing out the best in every vegetable,” she says in her blog. “That feature allows the air fryer to dry out foods that naturally contain a lot of moisture, like vegetables, and make them crunchy and caramelized as opposed to soggy. By drawing out the liquid, the air fryer also intensifies the flavor of vegetables.”
Now she really has me hooked.
Baja Fish Tacos
Makes 8 tacos, to serve 4
455 g tilapia fillets (or other mild white fish)
½ cup plain flour
1 teaspoon garlic powder
1 teaspoon kosher salt
¼ teaspoon cayenne pepper
½ cup mayonnaise
3 tablespoons (45 ml) milk
1¾ cups panko bread crumbs
Vegetable oil for spraying
Tacos
8 corn tortillas
¼ head red or green cabbage, shredded
1 ripe avocado, halved and each half cut into 4 slices
340 g pico de gallo or other fresh salsa
Mexican crema
1 lime, cut into wedges
1. To make the fish, cut the fish fillets into strips 7.5 to 10 cm long and 2.5 cm wide. Combine the flour, garlic powder, salt, and cayenne pepper on a plate and whisk to combine. In a shallow bowl, whisk the mayonnaise and milk together. Place the panko on a separate plate. Dredge the fish strips in the seasoned flour, shaking off any excess. Dip the strips in the mayonnaise mixture, coating them completely, then dredge in the panko, shaking off any excess. Place the fish strips on a plate or rack.
2. Working in batches, spray half the fish strips with oil and arrange them in the basket of the air fryer, taking care not to crowd them. Cook at 200°C for 4 minutes, then flip and cook for another 3 to 4 minutes until the outside is brown and crisp and the inside is opaque and flakes easily with a fork. Repeat with the remaining strips.
3. Heat the tortillas in the microwave or on the stovetop. To assemble the tacos, place 2 fish strips inside each tortilla. Top with shredded cabbage, a slice of avocado, pico de gallo (or a tropical fruit-based salsa), and a dollop of crema. Serve with a lime wedge on the side.
Images and text from Epic Air Fryer Cookbook by Emily Paster, photography by Leigh Olson. Harvard Common Press RRP $24.99.
