Ingredients:

  • 1.5 lbs fresh cod fillets, cut into 4 equal portions
  • 0.5 tsp fine sea salt
  • 0.25 tsp cracked black pepper
  • 1 cup Panko breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp dried parsley
  • 2 large eggs
  • 1 tbsp Dijon mustard
  • 0.5 cup all purpose flour
  • 1 tsp avocado oil spray

Instructions:

  1. Prep the fish. Pat the 1.5 lbs fresh cod fillets completely dry with paper towels. Note: This ensures the flour adheres properly.
  2. Season the fillets. Sprinkle the sea salt and black pepper evenly over both sides of the fish.
  3. Set the flour base. Place 0.5 cup all purpose flour in a shallow bowl and coat each fillet, shaking off the excess.
  4. Whisk the binder. In a second bowl, beat 2 large eggs with 1 tbsp Dijon mustard until smooth and slightly frothy.
  5. Mix the crunch. Combine 1 cup Panko, 0.25 cup Parmesan, smoked paprika, garlic powder, and dried parsley in a third bowl.
  6. The Triple Dredge. Dip the floured fish into the egg mixture, then press firmly into the Panko mix until the coating is thick and even.
  7. Preheat the machine. Set your air fryer to 400°F and let it run for 3 minutes before adding food.
  8. Arrange the basket. Spray the basket with avocado oil and place the fillets inside, ensuring they do not touch.
  9. Air fry. Cook for 10-12 minutes, flipping halfway through and spraying the pale spots with more oil.
  10. Final Check. Pull the fish when the crust is golden and the internal temp hits 145°F.