Crispy Air Fried Cod Fillets Recipes

CRISPY AIR FRYER COD

Steps:

• Preheat an air fryer to 380 degrees F (195 degrees C). Pat cod pieces dry with paper towels.
• Combine polenta, flour, seafood seasoning, garlic salt, onion powder, pepper, and paprika in a shallow dish. Coat each piece of cod with the breading mixture, pressing breading on each side of the fish until well coated.
• Spray the basket of the air fryer with olive oil cooking spray. Arrange cod in the basket, leaving space between each piece so air can circulate. Spray the top of each piece of cod with cooking spray.
• Cook for 8 minutes. Turn each piece, spray with cooking spray, and cook for 4 minutes more.

AIR FRYER COD

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.
• In a shallow dish, whip egg until lemon colored and frothy. Season with a pinch of salt. In another shallow dish combine panko bread crumbs and ranch seasoning. Dip cod fillets first in the egg mixture, then in the panko mixture.
• Line an air fryer basket with a perforated parchment round. Carefully place cod into the basket and spray with nonstick spray.
• Air fry for about 8 minutes. Carefully flip over, spray again with nonstick spray, and air fry until cod flakes easily with a fork, about 7 more minutes.

AIR FRYER COD

Steps:

• Salt and pepper the cod filets.
• Create a breading station for the fish. In one bowl add the flour. In the second bowl whisk together the eggs and salt. In the last bowl add the Panko, parmesan cheese, old bay seasoning, and garlic powder.
• First dip the cod in the flour.
• Then in the egg mixture.
• And lastly in the Panko.
• Spray the bottom of your basket with olive oil. Place the fish in the basket of your air fryer. Cook at 400 degrees for 10 minutes. Carefully flip the fish. Continue to cook for 3-5 minutes or until the internal temperature reaches 145 degrees.

CRISPY AIR FRIED COD FILLETS

Steps:

• Set up your air fryer with a foil sling (see post). Spray the foil and air fryer basket with spray oil.
• In a small bowl, toss the panko with the vegetable oil. Add the shallot, garlic, thyme, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper and stir to combine.
• Microwave the panko mixture in 30 second bursts, stirring in between, for about 2 minutes, until the panko turns a light brown.
• Stir in the parsley and transfer the panko mixture to a plate.
• In another small bowl, whisk together the mayonnaise, egg yolk, lemon zest, and 1/8 teaspoon of pepper.
• Dry the cod fillets with paper towels. Sprinkle with salt and pepper. Brush the tops of the fillets with the mayonnaise mixture and then dredge the mayonnaise brushed side of the fillets in the panko mixture. press the panko mixture gently into the cod.
• Place the cod fillets, panko crusted side up, onto the foil sling (perpendicular) next to each other.
• Place the basket into the air fryer and bake at 300 degrees F 12 to 16 minutes, using the foil sling to rotate the filets half way through. The fish should reach an internal temperature of 140 degrees F.
• Using the sling, remove the fish from the basket and serve the fish with lemon wedges.

AIR-FRIED CRISPY FISH PO' BOYS WITH CHIPOTLE SLAW

Steps:

• Coat an air fryer basket with cooking spray. Rinse fish fillets and pat dry with paper towels.
• Combine flour, black pepper, salt, and garlic powder in a shallow dish. Whisk egg and water together in a second shallow dish. Combine bread crumbs and cornmeal in a third shallow dish.
• Dip each fish fillet until fully coated in the flour mixture, then in the egg mixture, and finally in the bread crumb mixture. Spray fillets with cooking spray and place in the prepared air fryer basket in a single layer, cooking in batches if necessary.
• Cook in the air fryer at 400 degrees F (200 degrees C) until breaded coating is browned and fish flakes easily when tested with a fork, 6 to 10 minutes.
• Meanwhile, combine sour cream, mayonnaise, lime juice, salt, and dried chipotle pepper in a medium bowl. Add coleslaw mix and cilantro; toss to coat.
• Serve fish fillets in hoagie rolls. Top with chipotle slaw and queso fresco and serve with lime wedges.