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A healthy, quick recipe for golden crispy cod fillets with a tender, flaky inside, cooked in an air fryer with minimal oil and a crunchy panko crust.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 cod fillets (5–6 oz each, fresh or completely thawed, patted dry)
  • 1 cup panko breadcrumbs
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • Cooking spray (avocado or olive oil)
  • 1 tablespoon fresh parsley, finely chopped (for garnish)
  • 4 lemon wedges (for serving)

Instructions

  1. Rinse cod fillets under cold water and pat completely dry with paper towels.
  2. Set up three shallow bowls: one with flour mixed with a pinch of salt, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, onion powder, smoked paprika, salt, and pepper.
  3. Dredge each cod fillet in the flour, shaking off excess.
  4. Dip the floured fillet into the beaten eggs.
  5. Press the fillet into the panko mixture, ensuring it is completely coated and crumbs are pressed firmly on.
  6. Preheat the air fryer to 400°F (200°C) for 5 minutes.
  7. Lightly spray the air fryer basket with cooking spray.
  8. Arrange the fillets in a single layer in the basket without crowding; cook in batches if needed.
  9. Lightly spray the top and sides of the coated fillets with cooking spray.
  10. Air fry at 400°F (200°C) for 10–12 minutes, flipping gently halfway through (around 6 minutes), until golden brown and internal temperature reaches 145°F.
  11. Remove fillets from the air fryer and let rest for 1–2 minutes.
  12. Garnish with fresh parsley and serve with lemon wedges.

Notes

Pat fish completely dry before breading to prevent coating from sliding off., Avoid overcrowding the air fryer basket to ensure fish crisps rather than steams., Use cooking spray generously to achieve a golden crispy crust., For a crunchier coat, try double-dipping in egg and panko., Gluten-free option: use gluten-free panko and flour blends., Lower carb option: omit flour and dip twice in egg., Fish alternatives: haddock, pollock, halibut, or tilapia work well., Reheat leftover fish in oven at 375°F for 4-5 minutes to retain crispiness., Freeze cooked fillets up to 3 months and reheat at 380°F for 8-10 minutes from frozen.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 10–12 minutes
  • Category: Main Course

Nutrition

  • Serving Size: 1 cod fillet (5-6 oz)
  • Calories: Approximately 250 calories per fillet
  • Fat: Not explicitly specified, minimal, dependent on cooking spray used
  • Carbohydrates: Not explicitly specified, moderate from panko and flour
  • Protein: Approximately 32 grams per fillet