Ingredients:

  • 2 cod fillets (6 oz each)
  • 1 tbsp olive oil
  • 1/4 cup Panko breadcrumbs
  • 2 tbsp freshly grated Parmesan cheese
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp lemon zest
  • 1/4 tsp fine sea salt
  • 1/8 tsp cracked black pepper
  • 1 lemon, cut into wedges
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Dry the fish. Pat the cod fillets extremely dry with paper towels to remove surface moisture. Note: This is the most important step for a crispy crust.
  2. Apply the binder. Lightly brush or spray both sides of the fish with the olive oil.
  3. Mix the breading. In a small shallow bowl, whisk together the panko, Parmesan cheese, smoked paprika, garlic powder, and lemon zest.
  4. Coat the fillets. Press the top side of each cod fillet firmly into the breading mixture until an even, edge to edge coating is formed.
  5. Preheat the fryer. Preheat the air fryer to 400°F (200°C) for 3 minutes. Note: Adding fish to a cold fryer results in soggy breading.
  6. Arrange the basket. Place the fillets in the air fryer basket, ensuring they do not touch.
  7. Air fry. Air fry for 10 minutes until the crust is golden brown and crackling.
  8. Check temperature. Verify the internal temperature reaches 130°F (54°C) with a digital probe.
  9. Rest the fish. Remove the fillets carefully and let them rest for 2 minutes to allow carry over cooking to reach 145°F (63°C).
  10. Garnish. Sprinkle with fresh parsley and serve immediately with lemon wedges.