Crispy Air Fryer Cod Fillets

If you’ve been craving weeknight fish that’s golden and crunchy without deep-frying, these crispy air fryer cod fillets are your new go-to. They come out shatteringly crisp on the outside and juicy inside in about 20 minutes. I’ve tested this method multiple times (both with skinless Atlantic cod and Pacific cod loins), and the panko + quick cornstarch dredge is the combo that delivers consistent crunch with minimal oil. I’ll also show you easy gluten-free and dairy-free swaps, plus how to use frozen cod without soggy results.

You don’t need a restaurant fryer to get fish that crackles. An air fryer’s rapid hot air does the heavy lifting—if you set up the coating the right way and don’t crowd the basket. As a recipe tester who cooks seafood weekly, I’ve tried bare fillets, batter, and breadcrumb crusts. The clear winner: a light cornstarch dusting to lock in moisture, followed by seasoned panko that crisps fast. I love cod because it’s lean, mild, and budget-friendly, but this method works for haddock and pollock too.

Why you’ll love it: the coating browns beautifully, the fish stays tender, and cleanup is easy. Also, there’s no alcohol in the ingredients and I include swaps to keep it dairy-free and pork-free.

Ingredients

• 4 skinless cod fillets (about 1½ lb/680 g total; 6 oz/170 g each), patted very dry
• ½ cup (30 g) panko breadcrumbs (use gluten-free panko if needed)
• 2 tbsp (12 g) finely grated Parmesan (optional; see dairy-free swap)
• 2 tsp (6 g) cornstarch
• 1 large egg, beaten (or 2 tbsp/30 ml aquafaba for egg-free)
• 1 tsp (3 g) garlic powder
• 1 tsp (3 g) onion powder
• 1 tsp (2 g) sweet paprika (or smoked paprika for a touch of smoky depth)
• ½ tsp (3 g) fine sea salt, plus more to finish
• ¼ tsp (1 g) black pepper
• 1 tsp (2 g) lemon zest (from 1 lemon)
• Olive oil spray (or avocado oil spray)
• Lemon wedges, to serve
• Optional garnish: chopped parsley or dill

Swaps & Notes (diet-friendly)

Testing note: I trialed this with both penne-thick “loin” cuts (~1.25 in) and thinner fillets (~0.75 in). Best texture hit right at 10–12 minutes at 400°F (204°C).

Step-by-Step Instructions

1. Preheat & prep. Heat the air fryer to 400°F (204°C) for 5 minutes. Pat cod fillets very dry with paper towels (critical for crisping).
2. Set up coatings. In one shallow bowl, whisk the egg. In a second, combine cornstarch with a pinch of salt and pepper. In a third, mix panko, Parmesan (if using), garlic powder, onion powder, paprika, lemon zest, ½ tsp salt, and pepper.
3. Coat the cod. Lightly dredge each fillet in cornstarch (tap off excess), dip in egg, then press into the panko mixture to coat all sides.
4. Air fry. Mist the basket and fillets with oil spray. Arrange fillets in a single layer with space between. Air fry 6 minutes, flip gently, spray tops again, and air fry 4–6 minutes more until the coating is deeply golden and the fish flakes (internal temp 145°F / 63°C).
5. Finish & serve. Rest 2 minutes. Sprinkle a pinch of salt, add herbs, and serve with lemon wedges.

Pro Tips & Variations

• Dry fish = crispy coat. Moisture is the enemy of crunch. Pat dry thoroughly; if the fish was frozen, thaw overnight in the fridge and blot again just before coating.
• Don’t crowd. Air needs room to circulate. Work in batches if needed; keep cooked fillets on a rack (not a plate) to preserve the crust.
• Oil mist matters. A light spray creates micro-frying at the surface for better browning without drenching.
• Thickness rules time. For ¾-inch fillets, 9–10 minutes total; for 1–1¼-inch loins, 11–13 minutes. Aim for 145°F (63°C).
• Season the crumbs. Flavor lives in the crust. Feel free to add ½ tsp Old Bay, lemon pepper, or Cajun seasoning to the panko.
• Spice it up. Swap paprika for smoked paprika + a pinch of cayenne for a gentle kick.
• Herb crust. Stir 1 tbsp finely chopped parsley or dill into the panko for fresh flavor.
• No breadcrumbs? Try crushed cornflakes or rice cereal (pork-free) for extra shatter.
• Alternative fish. Haddock crisps beautifully; halibut is richer—bump time by 1–2 minutes for thick cuts.

Serving Suggestions

Pair these crispy air fryer cod fillets with:

• Simple sides: Roasted green beans, air-fried baby potatoes, or steamed broccoli.
• Bright salads: Shaved fennel and orange, lemony arugula, or a chopped cucumber-dill salad.
• Sauces (dairy-free options first):
  • Lemon-garlic aioli (dairy-free): Mayo, grated garlic, lemon juice, pinch of salt.
  • Herbed yogurt sauce: Dairy-free or regular yogurt, lemon, dill, garlic.
  • Tartar sauce: Pickles, capers, lemon, and mayo.

Make it into fish tacos with warm corn tortillas, cabbage slaw, and a squeeze of lime.

Storage & Reheating

Storage:

• Fridge: 2–3 days in an airtight container on a paper towel–lined tray (absorbs steam).
• Freezer: Best enjoyed fresh. If needed, freeze up to 1 month, wrapped individually and placed in a freezer bag. Expect a softer crust after thawing.

Reheating:

• Air fryer: 350°F (177°C) for 4–6 minutes, flipping once, until hot and re-crisped.
• Oven: 375°F (190°C) for 8–10 minutes on a rack.
• Avoid microwave for crispness (it will soften the coating).

Food safety: Cook fish to 145°F (63°C); refrigerate leftovers within 2 hours.

Quick Reference Table

Troubleshooting

• Coating didn’t stick: The fish was too wet or you skipped the cornstarch base. Pat dry and dust lightly before egg.
• Soggy crust: Overcrowding or not preheating the air fryer. Cook in batches and preheat fully.
• Too pale: Not enough oil mist or too short a cook time. Spray lightly and extend by 1–2 minutes.
• Dry fish: Overcooked. Pull at 145°F (63°C) or when flakes with gentle pressure.

FAQs

Q1: Can I use frozen cod?
A1: Yes—thaw overnight in the fridge, then pat very dry. If cooking from frozen, skip the egg and use a light oil spray + seasoned panko pressed on both sides; add 3–4 minutes and confirm 145°F (63°C).

Q2: How long should I cook by thickness?
A2: For ¾-inch fillets: 9–10 minutes total at 400°F (204°C). For 1–1¼-inch loins: 11–13 minutes. Always verify with a thermometer.

Q3: What if I don’t have panko?
A3: Use crushed cornflakes or rice cereal for extra crunch, or regular breadcrumbs for a finer crust (air fry 1 minute less).

Q4: Can I make this egg-free?
A4: Yes—use 2 tbsp (30 ml) aquafaba. It helps crumbs cling without egg.

Q5: What temperature tells me it’s done?
A5: 145°F (63°C) in the thickest part, or when it flakes easily and looks opaque.

Nutrition (per serving)

Calories: ~260; Protein: ~32 g; Carbs: ~18 g; Fat: ~7 g; Fiber: ~1 g; Sodium: ~380 mg
(Estimated for one 6 oz/170 g fillet with panko; excludes sauces.)