Air Fryer Crispy Seasoned Cod

A beginner-friendly recipe for crispy cod fillets with a Panko and Parmesan crust, cooked in the air fryer for a golden finish.

Ingredients

• 4 cod fillets (approx. 6 oz each, fresh or thawed completely)
• 1/2 cup Panko breadcrumbs (for ultimate crunch)
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 large egg (beaten)
• 2 tablespoons all-purpose flour
• Olive oil spray (non-propellant)
• Lemon wedges & fresh parsley (for serving)

Instructions

1. Prep the Fish: Pat the cod fillets thoroughly dry with paper towels to remove excess surface moisture.
2. Set Up Dredging Station: Use a 3-bowl method. Bowl 1: Flour. Bowl 2: Beaten egg. Bowl 3: Combine Panko breadcrumbs, Parmesan cheese, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper.
3. Coat the Fillets: Dredge each cod fillet lightly in the flour (shake off excess), dip into the egg to coat completely, and press firmly into the Panko seasoning mixture until fully covered.
4. Air Fry to Crisp Perfection: Preheat your air fryer to 400°F (200°C). Lightly spray the basket with olive oil spray. Place fillets in a single layer without crowding. Generously spray the tops of the fish with olive oil spray. Air fry for 10 to 12 minutes (no need to flip) until the crust is golden and internal temperature reaches 145°F.

Notes

Thaw Completely: If using frozen cod, thaw completely in the fridge overnight and squeeze out excess liquid between double-folded paper towels. Don’t Overcrowd: Leave at least half an inch between fillets so heated air circulates freely; cook in batches if necessary. Oil Spray is Key: Lightly spraying the top of the dry Panko with cooking spray hydrates the crumbs, allowing them to fry golden rather than burning dry.