Go Back

Crispy Air Fryer Parmesan Cod - Light, Fast, and Flavor-Packed

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 to 1.5 pounds cod fillets (about 4 pieces, 1-inch thick)
  • 1/2 cup grated Parmesan cheese (not shredded)
  • 1/2 cup panko breadcrumbs (or fine dry breadcrumbs)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 lemon (zest and wedges for serving)
  • 2 tablespoons fresh parsley, finely chopped (optional)
  • 1 large egg
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil (plus more for misting/spraying)
  • Cooking spray or oil mister

Method
 

  1. Prep the cod: Pat the cod dry with paper towels. If the fillets are very long, cut them into manageable pieces. Dry fish helps the coating stick and crisp.
  2. Preheat the air fryer: Set it to 400°F (200°C) for 3–5 minutes. A hot basket reduces sticking and improves browning.
  3. Make the crumb mix: In a shallow bowl, combine Parmesan, panko, garlic powder, onion powder, paprika, salt, pepper, and lemon zest. Stir in the parsley if using.
  4. Whisk the wet mix: In another bowl, whisk the egg, Dijon, and olive oil until smooth. This helps the crumbs adhere without needing flour.
  5. Coat the fish: Dip each fillet in the egg mixture, letting the excess drip off, then press into the Parmesan crumb mix on both sides. Press gently so the coating sticks well.
  6. Oil the basket: Lightly spray the preheated air fryer basket with cooking spray. This prevents sticking and encourages a crisp crust.
  7. Air fry: Arrange the cod in a single layer, not touching. Lightly mist the tops with oil. Cook at 400°F (200°C) for 8–10 minutes, flipping halfway if your fryer runs hot on one side. The fish is done when it flakes easily and internal temp reaches 145°F (63°C).
  8. Finish and serve: Squeeze fresh lemon over the fish. Serve with extra lemon wedges and a sprinkle of parsley.