Golden, seasoned, juicy cod with a deliciously crisp, flavorful crust—just like the dish shown in your picture. Serve it with the creamy herb dipping sauce on the side.
Ingredients
For the cod
- 4 cod fillets, about 5–6 oz (140–170 g) each
- 1½ tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried parsley
- ½ tsp Italian seasoning
- ¼ tsp cayenne pepper, optional
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp grated Parmesan, optional
- 1 tbsp lemon juice
Creamy herb sauce
- ½ cup mayonnaise
- 2 tbsp sour cream or Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp finely chopped fresh parsley
- 1 tsp dried dill
- 1 tsp Dijon mustard
- 1 small garlic clove, finely minced
- Salt and pepper, to taste
👩🍳 Instructions
- Prepare the cod:
Pat the cod fillets very dry with paper towels. This helps the seasoning brown nicely. - Season:
Brush the fillets with olive oil and lemon juice. Mix paprika, garlic powder, onion powder, parsley, Italian seasoning, cayenne, salt, pepper, and Parmesan. Coat the cod generously with the mixture. - Preheat the air fryer:
Preheat to 400°F (200°C) for about 3 minutes. Lightly spray or brush the basket with oil. - Air fry:
Place the cod in a single layer without overcrowding. Cook at 400°F for 8–12 minutes, depending on the thickness of the fillets. - Check for doneness:
The cod should be opaque and flake easily with a fork. For food safety, cook fish to an internal temperature of 145°F (63°C). - Make the sauce:
Mix mayonnaise, sour cream or Greek yogurt, lemon juice, parsley, dill, Dijon mustard, garlic, salt, and pepper. Refrigerate until ready to serve. - Serve:
Transfer the crispy cod to a plate, sprinkle with fresh parsley, and serve immediately with the creamy herb sauce and lemon wedges.
⭐ Extra-crispy option
For a more pronounced crust like the one in the photo, add 2–3 tablespoons of panko breadcrumbs to the seasoning mixture before coating the cod.
Tip: Don’t overcook cod—once it reaches 145°F, remove it from the air fryer so it stays moist and tender.
