Description
A delightful and healthier take on cod fillets, featuring a crispy Parmesan and panko crust that is quick to prepare and packed with flavor.
Ingredients
- 4 cod fillets (about 6 oz / 170g each, fresh or thawed frozen)
- 1 cup (100g) finely grated Parmesan cheese (Parmigiano-Reggiano recommended)
- ½ cup (50g) panko breadcrumbs (Japanese-style preferred)
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- Salt and pepper to taste (kosher salt recommended)
- Olive oil spray (or melted butter for brushing)
- Lemon wedges for serving
Instructions
- Preheat the air fryer to 400°F (205°C) for about 5 minutes.
- Combine Parmesan cheese, panko breadcrumbs, garlic powder, dried Italian herbs, salt, and pepper in a shallow bowl. Mix well.
- Pat cod fillets dry with paper towels, then season both sides with salt and pepper.
- Press each fillet into the Parmesan-panko mixture to coat both sides. Mist with olive oil if necessary.
- Mist both sides of the coated fillets with olive oil spray.
- Place the fillets in the air fryer basket in a single layer. Cook for 5-6 minutes, flip, and cook for another 5-6 minutes until golden and flaky.
- Check for doneness; the internal temperature should reach 145°F (63°C).
- Serve immediately with fresh lemon juice squeezed over the fillets.
Notes
Monitor the cod while cooking to prevent overcooking and ensure even crispiness. Experiment with different cheeses or seasonings for variety.