Crispy Air Fryer Parmesan Cod
A quick and healthy twist on classic baked fish, featuring perfectly flaky cod with a crunchy, cheesy crust, all achieved in the air fryer.
Ingredients
Main Ingredients
- 4 fillets cod fillets, about 6 oz each, fresh or thawed if frozen Ensure uniform thickness for even cooking.
- 1 cup panko breadcrumbs For a signature airy crunch.
- ½ cup Parmesan cheese, finely grated The key ingredient for rich flavor.
- 1 tsp garlic powder Adds warm depth.
- 1 tsp onion powder Offers a subtle sweetness.
- 1 tsp dried oregano For a hint of earthiness.
- ½ tsp paprika Adds vibrant color and a touch of kick.
- to taste salt & black pepper Essential seasonings.
- 2 tbsp fresh parsley, chopped Optional garnish.
- ¼ cup mayonnaise Helps coating stick and keeps fish moist.
- 1 tbsp Dijon mustard For a zing of tanginess.
- 1 tbsp lemon juice Freshens up the dish.
Instructions
Preparation
- Pat the cod fillets dry with paper towels to remove moisture.
- Season both sides of the fillets lightly with salt and pepper.
Make the Coating
- In a shallow bowl, mix together panko breadcrumbs, Parmesan, garlic powder, onion powder, oregano, paprika, and a pinch of salt and pepper.
Prepare the Sauce
- In a separate bowl, combine mayo, Dijon mustard, and lemon juice.
Coat the Fillets
- Brush one side of each fillet with the mayo mixture and press that side firmly into the breadcrumb blend.
Air Fry
- Preheat the air fryer to 400°F (200°C) for about 5 minutes.
- Lightly mist the air fryer basket with cooking spray. Arrange the fillets in a single layer in the basket.
- Cook for 10-12 minutes, flipping halfway if necessary, until the crust is golden and the internal temperature reaches 145°F (63°C).
Serve
- Carefully remove the fillets and top with fresh parsley.
- Serve hot with lemon wedges, a salad, or roasted vegetables.
Notes
For extra crispiness, double-coat the fillets. Store leftovers in an airtight container for up to 2 days.