Ingredients
Scale
- 1 lb cod fillets (fresh or thawed, skin removed if desired)
- 1/2 cup grated Parmesan cheese (freshly grated works best)
- 3/4 cup panko breadcrumbs (for extra crunch, feel free to mix in some crushed cornflakes)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 large eggs
- 2 tablespoons olive oil (plus a little extra for drizzling)
- 1 tablespoon fresh parsley, finely chopped (optional, for garnish)
Substitution tip: If you don’t have panko breadcrumbs, regular breadcrumbs will work, though the texture will be slightly less crispy. You can also swap cod for haddock or tilapia depending on availability and preference.
Instructions
- Start by patting your cod fillets dry with paper towels. Removing excess moisture helps the coating stick better and ensures crispiness. I remember Mama Lou always emphasizing this step—“dry fish, good crust.”
- In a shallow bowl, whisk the eggs until smooth. This will act as the glue for our crispy coating.
- In another bowl, combine the grated Parmesan, panko breadcrumbs, garlic powder, paprika, salt, and black pepper. The mix of spices with the Parmesan is what gives the crust its irresistible flavor.
- Dip each fillet first into the egg mixture, letting the excess drip off gently, then press firmly into the breadcrumb mixture, coating all sides evenly. For extra flavor, gently press the crumbs into the fish rather than just rolling it.
- Lightly brush or drizzle olive oil on each coated fillet. This step is crucial for air frying to achieve that golden, crispy finish without deep frying. Mama Lou’s secret was always a little oil love!
- Preheat your air fryer to 400°F (200°C) for about 5 minutes. Preheating helps the fish cook evenly and crisp up beautifully.
- Place the coated fillets in a single layer in the air fryer basket. Make sure not to overcrowd—space is key to air circulation and crispness.
- Cook for 10-12 minutes, flipping halfway through. The fillets should be golden brown and flake easily with a fork when done. If you’re cooking thicker fillets, add a minute or two, but keep an eye so they don’t dry out.
- Once cooked, transfer to a plate and let rest for a minute. I like to sprinkle fresh parsley over the top—my little nod to Mama Lou’s garden herbs.
- Serve warm and watch everyone’s faces light up with that first crunchy bite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International