I read a recipe for air fried Red Snapper. It called for the fillet to be put skin side down on a layer of lemon slices, seasoned, and then air fried for about 10 minutes.
I'm curious why the fillet should be skin side down? Won't it stay soggy on the layer of lemon slices and not crisp up?
Thoughts?
EDIT: My original post was not clear. I am not saying I have a preference for fish with skin or without skin, crispy or not crispy, or one method of cooking over another. I was actually just genuinely interested in anyone that had cooked fish in the air fryer and, whether it had been skin side up or down. I'm also always interested in trying new methods and ideas in the kitchen, so again I was feeding into that!
Thank you all for your thoughts and replies