The frying of joëls refers to the cooking of small whole fish (often smelts or small fish of the “joël” type) coated in a light batter and then seared at high temperature. The air fryer replicates this searing thanks to rapid hot air circulation, without submerging the fish in a bath of oil. The result: a crispy crust achieved with just a drizzle of fat.
Thin coating and adherence: the key to crispiness without excess fat
The choice of coating determines the final texture much more than the machine itself. In traditional frying, a thick batter absorbs oil and compensates for what it loses in structure with fat. In an air fryer, this logic is reversed: a coating that is too thick remains doughy due to the lack of surrounding oil to cook it evenly.
Sifted wheat flour, applied in a very thin layer, yields the best results. Dry the joëls thoroughly with paper towels before flouring them. Any residual moisture on the surface of the fish creates a sticky paste that prevents the flour from adhering evenly.
For those who wish to prepare a frying of joëls in the air fryer with an even crispier coating, cornstarch mixed in equal parts with flour provides a drier and crunchier result. A hint of paprika or Espelette pepper in the mixture flavors the coating without weighing it down.
Temperature and cooking time for joëls in the air fryer
The circulation of hot air in the cooking chamber replicates a searing comparable to that of immersion frying, provided two parameters are respected: a sufficiently high temperature and a short cooking time.
Preheat the air fryer for a few minutes before placing the fish inside. This preheating allows the ambient air to reach the target temperature right at the start of cooking, which immediately sears the coating instead of softening it.
Settings suitable for small fish
Since joëls are small, they cook quickly. A setting around 200 °C for about ten minutes is sufficient in most devices. Halfway through cooking, gently shake the basket or turn the fish to expose all sides to the airflow.
- Arrange the joëls in a single layer, without overlapping, to ensure even air circulation around each piece.
- Spray or brush a drizzle of olive oil on the fish before cooking: this thin layer of fat promotes the Maillard reaction that browns the surface.
- Avoid overcrowding the basket. It’s better to cook in two short batches than one crowded batch, which would produce mushy fish in the center.
The crispiness is determined in the last two minutes: watch the color. As soon as the coating takes on a uniform golden hue, remove the basket. A few seconds too long can turn golden into burnt on such thin fish.
Frying of joëls and fat: what the air fryer really changes
Recent comparative analyses of oil-free fryers confirm a marked reduction in added fat compared to traditional frying. Where a bath of oil soaks the coating and flesh, the air fryer relies on just a drizzle of fat on the surface.
This difference does not automatically make the dish “light” however. The fat naturally present in the fish, the seasoning salt, and the portion sizes remain factors that the machine does not alter. A dish of joëls in the air fryer served with mayonnaise and buttered bread is only light in terms of cooking.
Acrylamide: an almost zero risk for joëls
The formation of acrylamide during high-temperature cooking primarily concerns starchy foods (potatoes, breads, biscuits). Joëls, composed mainly of proteins and lipids, do not provide the substrate necessary for this chemical reaction. The small volume of flour in the coating does not significantly change this observation.
Sauce and sides for a balanced frying of joëls
The choice of sauce can double the caloric intake of the dish or, conversely, complement it without weighing it down. A Greek yogurt sauce enhanced with lemon juice, garlic, and fresh herbs (dill, chives, parsley) adds acidity that contrasts with the salty crispiness of the joëls.
On the vegetable side, zucchini or slices of eggplant cooked in the air fryer right after use the residual heat of the appliance. Allow for a few extra minutes. This type of side dish reinforces the coherence of a meal prepared with minimal fat.
- Fresh lemon wedges squeezed at the time of serving: the acidity enhances the flavor of the fish and reduces the need for salt.
- Salad of fresh herbs (arugula, mint, cilantro) with a drizzle of olive oil: the plant freshness balances the fried aspect.
- Crushed tomato tartare with shallots and wine vinegar: a quick option that can be prepared during cooking.
Serve the joëls immediately after cooking. Unlike oil frying where the fat retains some residual heat, fish in the air fryer lose their crispiness within minutes in the open air. An elevated rack rather than a flat plate slows this softening by preventing condensation under the pieces.
The frying of joëls in the air fryer keeps its promise of lightness on one condition: to respect the fineness of the coating, the single layer arrangement, and the speed of service. The rest depends on what is served alongside on the plate.
