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Golden-brown, crunchy outer layer wraps around soft, juicy cod in this air fryer delight. This technique delivers diner-quality fish that's good for you and tasty too, turning ordinary cod pieces into a dinner your folks will ask for over and over.
When I first cooked cod in my air fryer, I couldn't believe how the hot air moving around made that crunchy outside while keeping the fish moist inside. No more fish breaking apart on the grill or sticking to your cookware!
Key Ingredients
- Fresh or Frozen Cod: Make sure it's totally dry before you start
- Panko Breadcrumbs: The secret to getting that amazing crunch
- Good Parmesan: Brings in just the right savory flavor
Step-by-Step Guide
- 1. Getting Ready:
- Dry your cod pieces thoroughly. Add plenty of salt and pepper. Arrange three dishes for coating. Get your air fryer set up. Warm it to 400°F.
- 2. Coating Steps:
- First dish: Just flour. Second dish: Eggs beaten with salt. Third dish: Mix of Panko, Parmesan, Old Bay, and garlic powder. Keep one hand for wet stuff, the other for dry stuff.
- 3. Air Frying Method:
- Coat the basket with olive oil spray. Add coated fish with space between pieces. Air fry for 10 minutes at 400°F. Flip the fish carefully. Cook another 3-5 minutes until done.
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Mastering Heat and Time
Getting air fryer cod just right depends on watching your temperature. Too high and the outside burns before the inside cooks; too low and you won't get that crunch. After lots of tries, I've found 400°F works best, making a golden coating while the fish stays tender inside.
Keeping and Warming Up
- Let it cool all the way before putting in the fridge
- Store in a sealed container
- Eat within 2-3 days
- Warm up in the air fryer
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Great Side Options
- Slices of fresh lemon
- Tartar sauce made from scratch
- Crunchy potato fries
Do-Ahead Tricks
- Combine your dry coating stuff
- Get your coating area ready
- Fix up your sauces ahead of time
- Defrost your fish if it's frozen
This Air Fryer Parmesan Cod turns basic fish into a crunchy, tasty meal that's as good as what you'd pay for at a restaurant. Whether you're trying to eat better or just want yummy fish, this way of cooking works every time. The mix of crunchy coating and tender fish makes a dish your family will love.
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Frequently Asked Questions
- → How do I know if the cod's ready?
- It’ll hit 145°F inside and flake apart easily with a fork.
- → Can I cook it frozen?
- Sure, just let it thaw all the way and pat it dry first.
- → Do I need the Parmesan?
- No, swap it with extra breadcrumbs if you’d prefer dairy-free.
- → My fish isn’t crunchy. What went wrong?
- Spray oil over it and leave space in the basket for airflow.
- → Can I use a different kind of fish?
- Definitely, haddock or pollock work just as well.