Crispy Air Fryer Cod

A perfectly crisp, golden cod with a tender, flaky interior, made without deep-frying or excess oil. This recipe uses a light coating of panko and seasonings to create a crunchy crust that seals in moisture, ready in 12 minutes plus 5 minutes prep.

Equipment

• Air fryer
• Paper towels
• Bowl

Ingredients

• 1½ lbs (680g) cod fillets, patted very dry (cut into even pieces if needed)
• 2 tbsp all-purpose flour (or cornstarch for GF)
• 1 large egg, beaten
• ¾ cup panko breadcrumbs (regular or gluten-free)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil or melted butter (to coat panko)
• Lemon wedges & fresh parsley, for serving

Instructions

1. Pat cod fillets extremely dry with paper towels. Cut into 4 even portions if needed.
2. Set up breading station: Bowl 1 with flour and a pinch of salt; Bowl 2 with beaten egg; Bowl 3 with panko, garlic powder, smoked paprika, onion powder, salt, pepper, and 1 tbsp oil mixed well.
3. Dredge each fillet in flour (shake off excess). Dip in egg (let excess drip off). Press firmly into panko mixture, coating all sides. Place on a plate (don’t stack).
4. Preheat air fryer to 400°F (200°C) for 3 minutes (optional but helpful). Lightly spray or brush cod with oil (extra insurance for crispness). Place in air fryer basket in a single layer (no touching!).
5. Cook 10–12 minutes, flipping halfway, until golden and internal temp reaches 145°F (63°C).
6. Squeeze with fresh lemon juice, sprinkle with parsley, and serve with lemon wedges.

Notes

Pat fish DRY—this is the #1 secret to crispiness! Use fresh panko—stale breadcrumbs won’t crisp well. Don’t skip the oil on panko—it activates browning in the air fryer. Leftovers can be stored in the fridge up to 2 days and reheated in the air fryer at 375°F for 3–4 minutes. Freezing is not recommended as texture suffers.

Nutrition

Calories: Under 300 per serving