Air Fryer Cod (for Fish and Chips)
Description
Deep fried fish and chips will always be our first choice – if you’re going to do it, then you should just make a day out of it and go for it. The conditions have to be ideal however – we fry outside only – so when this version popped up from Feel Good Foodie, the timing worked out. Cod done this way is absolutely air fryer perfect, and if you choose to keep it simple and bake ‘freezer-section’ fries, then this whole meal is truly quite quick – enjoy!
Ingredients
1/2 c. (63 g) flour AND 2 t. paprika
1/2 t. EACH garlic powder, sea salt AND pepper
2 eggs, beaten
~1 1/2 c. panko crumbs
1 1/2 – 2 lbs. cod, cut into similar sized strips
avocado oil for the air fryer
tartar sauce for serving – and fries!
Instructions
Pat the fish dry using some paper towel, lightly sprinkle sea salt all over, both sides, and then refrigerate while you get everything else ready (include all of your other dinner bits too).
In a shallow bowl, whisk together the flour, paprika, garlic powder, salt and pepper, in a second shallow bowl, whisk together the 2 eggs, and in a third bowl , measure out the panko.
When you’re ready to get cooking, dredge each piece of cod in the flour mix, tap off the excess, dredge in the egg, making sure to get every side, and then dredge/press all into the panko, aiming to get as much to stick as possible. Get all of the fish ready and laid out on a plate then follow the instructions of your air fryer for cooking times.
On mine, I spray the bottom of each basket, line with breaded cod, leaving space between each piece, then a light spray, add the rack (one in each basket), another line of fish and a last light spray.
Insert both baskets into place and select AIR FRY, set the temperature to 390 degrees and set time to 30 minutes, though the fish should only take about 20 minutes total, depending on the thickness of each strip. Select MATCH COOK, then press ‘play’, (my fryer will automatically set both cooking zones to match). At the 10 minute mark pull out each basket, use an instant thermometer to check the temperature, then decide/guess how many more minutes are needed. Again, my batch needed close to 20 minutes. Make sure the internal temperature of the larger pieces has reached 165.
Serve straight away with all of the fixings! So good!
