Prep time: 20 minutes | Cook time: 10 minutes | Serves 4
Salsa Criolla :
½ red onion, thinly sliced
2 tomatoes, diced
1 serrano or jalapeño pepper, deseeded and diced
1 clove garlic, minced
¼ cup chopped fresh cilantro
Pinch of kosher salt
3 limes
Fried Seafood :
1 pound (454 g) firm, white-fleshed fish such as cod (add an extra ½-pound /227-g
fish if not using shrimp)
20 large or jumbo shrimp, shelled and deveined
¼ cup all-purpose flour
¼ cup cornstarch
1 teaspoon garlic powder
1 teaspoon kosher salt
¼ teaspoon cayenne pepper
2 cups panko bread crumbs
2 eggs, beaten with 2 tablespoons water
Vegetable oil, for spraying
Mayonnaise or tartar sauce, for serving (optional)

  1. To make the Salsa Criolla, combine the red onion, tomatoes, pepper, garlic,
    cilantro, and salt in a medium bowl. Add the juice and zest of 2 of the limes.
    Refrigerate the salad while you make the fish.
  2. To make the seafood, cut the fish fillets into strips approximately 2 inches long
    and 1 inch wide. Place the flour, cornstarch, garlic powder, salt, and cayenne
    pepper on a plate and whisk to combine. Place the panko on a separate plate.
    Dredge the fish strips in the seasoned flour mixture, shaking off any excess. Dip
    the strips in the egg mixture, coating them completely, then dredge in the panko,
    shaking off any excess. Place the fish strips on a plate or rack. Repeat with the
    shrimp, if using.
  3. Spray the air fryer basket with oil. Working in 2 or 3 batches, arrange the fish and
    shrimp in a single layer in the basket, taking care not to crowd the basket. Spray
    with oil.
  4. Select the AIR FRY function and cook at 400ºF (204ºC) for 5 minutes, then flip
    and air fry for another 4 to 5 minutes until the outside is brown and crisp and the
    inside of the fish is opaque and flakes easily with a fork. Repeat with the
    remaining seafood.
  5. Place the fried seafood on a platter. Use a slotted spoon to remove the salsa
    criolla from the bowl, leaving behind any liquid that has accumulated. Place the
    salsa criolla on top of the fried seafood. Serve immediately with the remaining
    lime, cut into wedges, and mayonnaise or tartar sauce as desired.