Air Fryer Recipe
Cod fillets
A delicious and easy-to-make cod fillets recipe, perfect for air frying.
Ingredients
- 2 cod fillets
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 lemon, cut into wedges
- Fresh parsley, chopped, for garnish
Method
- Preheat your air fryer to 200°C.
- Pat the cod fillets dry with a kitchen towel.
- Brush both sides of the fillets with olive oil.
- Season with salt, pepper, garlic powder, and paprika.
- Place the seasoned cod into the air fryer basket without overlapping.
- Air fry the fillets for 10-12 minutes, flipping halfway through.
- Remove the cod from the air fryer and serve immediately with lemon wedges and fresh parsley.
Why this works in an air fryer
Cod is lean and flakes quickly, so the air fryer’s fast convection cooks it before much moisture is driven out. Patting the surface dry helps the oil and spices adhere, while a thin oil coating improves heat transfer and reduces sticking. Flipping exposes both sides to the moving hot air for even whitening and flaking.
Equipment notes
Assumes a 4-6 litre basket holding two medium fillets in one layer with space between them; in a single-drawer model place thicker ends towards the hotter back edge, while in a dual-zone air fryer cook one fillet per drawer and check 1-2 minutes earlier as the smaller zones often heat more aggressively.
Common pitfalls
- Fish looks wet and seasonings slide off before cooking? The fillets were not dried enough; blot again firmly with kitchen towel before oiling so the surface can take colour rather than steam.
- Edges are dry and cottony while the centre is just done? The fillets are thin or uneven; reduce to 190°C next time and start checking at 8 minutes, removing pieces as soon as they flake.
- Fillets break when flipped? They have not formed a firm surface yet or the basket is sticking; oil the basket lightly and turn with a wide fish slice only once the underside releases easily.
- Paprika darkens before the cod flakes? The spice layer is scorching in a very hot drawer; drop to 190°C and add a squeeze of lemon after cooking, not before, to avoid burning acidic wet seasoning.
Variations & substitutions
- Use smoked paprika instead of sweet paprika for a deeper flavour; it colours faster, so check the fish from 8 minutes.
- Swap olive oil for melted butter for a richer finish; brush it on thinly as butter solids brown more quickly in the air fryer.
- Add lemon zest to the seasoning rather than lemon juice before cooking; it gives citrus flavour without adding surface moisture that can slow browning.
- Use haddock or pollock fillets of similar thickness; keep the same temperature but judge doneness by flaking, as thinner pieces may finish 1-2 minutes sooner.
Storage & reheating
Keep cooked cod refrigerated in an airtight container for up to 2 days, then reheat in the air fryer at 160°C for 3-5 minutes until just hot to avoid drying it out.
Nutrition
Calories: 250
