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Easy Crispy Air Fryer Parmesan Crusted Cod

This Easy Crispy Air Fryer Parmesan Crusted Cod features a crunchy, golden crust made from simple pantry ingredients, resulting in flaky, tender fish that's quick to prepare and cook, making it perfect for a healthy weeknight dinner.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Fish
  • 1.5 pounds cod fillets, skinless and patted dry Fresh or thawed frozen fillets are fine; avoid very thin pieces.
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 1 tablespoon lemon juice, fresh
For the Crust
  • 0.75 cup panko breadcrumbs, preferably fresh For extra crunch.
  • 0.5 cup freshly grated Parmesan cheese Not pre-grated for best melt and flavor.
  • 1 teaspoon garlic powder
  • 0.5 teaspoon paprika
  • 2 large eggs, beaten
  • 0.25 cup all-purpose flour Or 1/4 cup cornstarch for a lighter coating.
  • to taste Olive oil spray or avocado oil spray
For Serving
  • Lemon wedges
  • Fresh parsley, chopped (optional)
  • Tartar sauce or a simple lemon-garlic yogurt sauce

Method
 

Preparation
  1. Preheat your air fryer to 400°F (200°C) for 3 to 5 minutes.
  2. Pat fillets completely dry with paper towels. Sprinkle each side with salt, pepper, and a little lemon juice.
  3. Set up dredging stations with flour on one plate, beaten eggs in a bowl, and panko mixed with Parmesan, garlic powder, and paprika on another plate.
Coating the Fish
  1. Dredge each fillet lightly in flour, shaking off excess, then dip into the beaten eggs, and press both sides into the panko-Parmesan mixture until well coated.
Cooking
  1. Lightly spray the air fryer basket with oil and arrange fillets in a single layer without overcrowding.
  2. Lightly spray the top of each fillet with oil and air fry at 400°F (200°C) for 8 to 12 minutes, flipping halfway through.
Serving
  1. Let the fillets rest for 1 to 2 minutes before serving with lemon wedges and parsley.

Notes

For extra crunch, mix 1 tablespoon melted butter into the panko mixture. Avoid overcrowding the basket for even crisping. Refrigerate leftovers in an airtight container for up to 3 days.