AIR FRYER COD

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AIR FRYER COD RECIPE

This 15-minute air fryer fish recipe uses basic ingredients like olive oil, garlic, paprika, and lemon to make a light and healthful supper.

Set up time: five minutes

COOK: for ten minutes

15 minutes in total

COMPOSITION For AIR FRYER COD

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  1. 4 oz. Fillets of cod
  2. One tablespoon of freshly squeezed lemon juice (from
  3. Half a lemon)
  4. One teaspoon of lemon zest (one lemon)
  5. Two tablespoons of olive oil
  6. One teaspoon sea salt
  7. Black pepper, 1/2 teaspoon
  8. Three-quarter teaspoon of paprika
  9. A half-tsp of garlic powder
  10. 1/8 teaspoon cayenne (optional)
    Cooking mist

DIRECTIONS For AIR FRYER COD

Tap on the times in the instructions below to start a kitchen timer while you cook.

  1. Preheat the air fryer to 400 degrees F (204 degrees C).
  2. Using paper towels, gently pat dry each salmon fillet.
  3. Combine the cayenne, garlic powder, paprika, salt, and pepper in a small bowl. Put aside.
  4. Mix the lemon zest, juice, and olive oil in a small, separate bowl.
  5. Apply the olive oil/lemon mixture to both sides of each fish fillet. Season on both sides, then carefully pat so that the spice sticks.

Cooking spray should be used sparingly on the air fryer basket. Put the cod into the air fryer basket; if needed, cook it in batches; avoid packing the basket too full. Cook for 8–10 minutes, or until the largest fillet reaches a temperature of 140–145 degrees Fahrenheit (60–63 degrees Celsius) in the centre and is golden brown on top.

NOTE: Cooking times can change.

The thinner fish pieces will be done in around 7-8 minutes if you have a few pieces that vary in width. When finished, you can take those out and, if necessary, keep the thicker pieces in for a few more minutes.

STORAGE GUIDELINES:

Store: For up to four days, store leftover air fryer fish in the refrigerator in an airtight container.
Reheat: Turn the air fryer’s temperature up to 350 degrees. Cook the cod fish for four to five minutes in the air fryer basket.

Recipe Adapted From: Maya Kram

 

 

 

 

 

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