Name: Air Fryer Cod Recipe: Crispy, Tender, Foolproof Fish
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 cod fillets (6–8 oz each); ½ cup flour; 2 eggs (beaten); 1 cup panko breadcrumbs; ½ cup grated Parmesan; 1 tsp garlic powder; 1 tsp paprika; Salt & pepper; Oil spray

Introduction

Table of Contents

Air Fryer Cod is the weeknight dinner hero: flaky, mild white fish with a golden, crunchy coating that tastes fried but uses barely any oil. 10 minutes prep, 10 minutes cook, and you’ve got perfectly tender cod that rivals any fish fry. Presented on a white ceramic platter with lemon wedges and tartar sauce, optionally garnished with fresh parsley, this Air Fryer Cod offers crispy edges and pure flaky perfection that makes everyone ask, How did you get it this crispy without frying?”

Ingredients

For the Air Fryer Cod (serves 4): • 4 cod fillets (6–8 oz each, about 1-inch thick), fresh or thawed
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• ½ cup grated Parmesan (optional but amazing)
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika (sweet or smoked)
• ½ tsp dried dill or Old Bay
• Olive oil spray or brush

For Serving: • Lemon wedges, tartar sauce, coleslaw, fries

Step-by-Step Process

Prep the cod
Pat fillets completely dry with paper towels. Season lightly with salt.
Set up a breading station
Three shallow bowls: flour + salt/pepper, beaten eggs, panko + Parmesan + garlic powder + paprika + dill.
Bread the fish
Dredge each fillet: flour (shake excess), egg, then panko mixture (press gently for even coating).
Preheat the air fryer
Preheat to 400°F for 3–5 minutes.
Arrange
Place breaded fillets in a single layer in a basket (don’t overcrowd—cook in batches if needed). Spray or brush lightly with oil.
Air fry
Cook 8–12 minutes (depending on thickness), flipping halfway, until golden and internal temp 145°F. No need to flip if your fryer circulates well.
Serve
Serve immediately with lemon juice.

Tips for Crispiest Air Fryer Cod

• Pat dry thoroughly—moisture kills crisp
• Panko + Parmesan = extra crunchy golden coating
• Don’t overcrowd the basket—air needs to circulate
• Spray with oil—helps browning without deep frying
• Fresh or fully thawed fish—frozen solid needs longer
• 400°F is sweet spot—lower = soggy, higher = dry

Variations and Customization

• Classic Fish & Chips: serve with fries + malt vinegar
• Parmesan Herb: add Italian herbs + extra Parm
• Spicy Blackened: Cajun seasoning instead of paprika
• Lemon Pepper: lemon zest + extra black pepper
• Panko-Free: almond flour + egg for keto
• Taco Style: chili-lime seasoning + serve in tortillas

Storage and Serving Tips

• Best eaten immediately—peak crisp
• Reheat 375°F 3–5 minutes—almost as crispy
• Fridge up to 2 days
• Freeze breaded uncooked fillets—cook from frozen +4 minutes
• Quick refresh: 1 minute under the broiler
• Serve with tartar, lemon aioli, or hot sauce

Nutritional Information

Based on 4 servings:
• Calories: 320 kcal
• Protein: 38g
• Total Fat: 10g (Saturated 3g)
• Carbohydrates: 22g

FAQ

1. My coating fell off—what happened?
You didn’t press the panko firmly, or the fish was wet.

2. Can I use frozen cod?
Thaw fully and pat very dry—extra moisture ruins crisp.

3. No panko—what can I use?
Regular breadcrumbs work, but are less crunchy.

4. Lower-fat version?
Skip egg/flour, spray lightly with oil—still good.

5. Best internal temp?
145°F—cod gets dry fast past this.

Conclusion

This Air Fryer Cod is pure weeknight wizardry—crispy-coated, flaky-tender fish that tastes deep-fried but lands on the table in under 20 minutes with barely any oil. One bite with a lemon squeeze and suddenly fish Fridays feel like a treat, kids ask for seconds, and you feel like a kitchen genius. Keep cod in the freezer and panko in the pantry, and you’re always minutes away from the crispiest, healthiest “fried” fish that makes everyone happy.