Pike-Perch in Inactive Yeast Flake Crust in the Air Fryer

Ingredients

For the fish:

• 250 g — Nile tilapia fillets
• 20 g — inactive yeast flakes
• 1 pinch — salt

For the garlic sauce:

• 100 g — skyr yogurt
• 20 g (2 cloves) — crushed garlic
• 1 pinch — salt
• 1 pinch — smoked paprika

Preparation

1. I rinsed the fish fillets and patted them dry thoroughly with paper towels.
2. I cut the pieces into strips about 3 cm wide.
3. I mixed the inactive yeast flakes with the salt and coated the fillets in this mixture.
4. I cooked them in the Air Fryer at 160–170°C, 10 minutes on each side, until a golden and crispy crust formed.
5. For the sauce: I mixed the skyr yogurt with the crushed garlic, salt, and smoked paprika.
6. Serve alongside freshly cooked polenta or polenta baked in the Air Fryer as well.

Recipe in pictures

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