Air Fryer Cod Panko
Easy and crispy air fryer panko cod is ready in under 20 minutes! This healthy breaded fish is perfectly flaky on the inside with a golden crunch on the outside. No deep-frying required.
Ingredients
- 4 6 oz cod fillets (fresh or thawed)
- 1 cup panko breadcrumbs
- 2 tablespoons Dijon mustard or mayonnaise
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon dried parsley or Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Lemon wedges for serving
Instructions
- Preheat your air fryer to 380°F (190°C).
- Pat the cod fillets completely dry with paper towels, then season both sides lightly with salt, pepper, and the smoked paprika.
- In a shallow dish or wide bowl, whisk together the panko breadcrumbs, garlic powder, and dried parsley. Drizzle the olive oil over the mixture and stir well until the breadcrumbs are lightly moistened.
- Brush the Dijon mustard (or mayonnaise) evenly over the top and sides of each cod fillet.
- Press the mustard-coated side of the cod firmly into the panko mixture so the breadcrumbs stick and form an even crust.
- Place the breaded cod fillets in a single layer in the air fryer basket, ensuring they do not overlap.
- Air fry for 10-12 minutes, or until the panko is golden brown and the fish flakes easily with a fork (internal temperature should reach 145°F).
- Serve immediately with fresh lemon wedges.
Notes
- Mustard/Mayo substitute: The mustard or mayonnaise acts as a "glue" to hold the panko onto the fish without needing an egg wash. You can use either one based on your flavor preference.
- Crispiness tip: If the panko is not getting brown enough, you can lightly mist the tops of the fish with avocado oil cooking spray halfway through the cooking time.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place back in the air fryer at 350°F for 3-4 minutes to restore the crunch.
