Air Fryer Panko Cod
Air Fryer Panko Cod coats a tender cod fillet with Dijon mustard, seasoned panko, smoked paprika, and parsley for a crisp golden crust. It is a fast seafood dinner for one that works well with lemon, slaw, fries, or vegetables.
Equipment
- Air fryer
- Small Mixing Bowl
- Thin spatula
- Tongs
- Instant-read thermometer
Ingredients
- 6 oz cod fillet
- salt for seasoning cod
- black pepper for seasoning cod
- 1 tablespoon Dijon mustard
- 1/2 cup panko
- 1 tablespoon dried parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons olive oil
- 1/4 teaspoon smoked paprika
- lemon wedges optional
Instructions
- Pat the cod dry, then season both sides lightly with salt and black pepper.
- Stir the panko, parsley, garlic powder, measured salt, measured black pepper, olive oil, and smoked paprika together.
- Spread Dijon mustard over the cod, then press the seasoned panko onto the top and sides.
- Preheat the air fryer to 400°F for 2-3 minutes and place the cod in a single layer.
- Air fry for 8-10 minutes, flipping carefully halfway through, until the cod flakes and reaches 145°F.
- Serve right away with lemon wedges while the panko coating is crisp.
Notes
Storage: Store cooled panko cod in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in the air fryer at 350°F for 3-5 minutes until hot and lightly crisp again.
Air Fryer Tips: Preheat briefly, keep the fish in a single layer, and check early if your cod fillet is thin.
Extra Crispy Tips: Pat the cod dry, press the panko firmly onto the Dijon, and use a light oil spray if the crumbs look pale near the end.
Variations: Add Parmesan, lemon pepper, cayenne, or use haddock when the fillet thickness is similar.
Freezing: Freezing cooked panko cod can soften the coating, but leftovers can be frozen up to 1 month if needed.