Air Fryer Reference
Whole Trout
protein · fresh
- Temperature
- 370 °F
- 188 °C
- Total time
- 12 min
- 1 whole trout (10–12 inch)
- Flip at
- 6 min
- flip once
- Internal temp
- 145 °F
- 63 °C
Doneness
The flesh near the backbone is opaque and flakes easily at 145 °F (63 °C), and the skin is crisp. Translucent flesh at the spine needs another minute or two.
Oil & seasoning
Brush the skin with oil so it crisps and doesn't stick.
Season with: lemon, fresh dill, garlic, salt, black pepper.
Watch out for
- Score the skin in a couple of places so it doesn't curl and cooks evenly.
- Pat the skin dry and oil it so it crisps instead of sticking.
- Flip carefully with a spatula so the fish stays intact.
- Pull at 145 °F — trout overcooks quickly.