Flaky Lemon Garlic Air-Fryer Cod
Pin itFish on a weeknight sounds like a project, but this one really is not. You pat the cod dry, brush it with a quick lemon garlic butter, and let the air fryer do about ten minutes of work while you make some rice. It comes out flaky and buttery, and the best part is the air fryer keeps the smell contained, so your kitchen does not turn into a fish fry. This is the one that made me start keeping cod in the freezer.
Why this one is so easy
Flaky, buttery fish in about ten minutes of cooking, with almost no cleanup.
The air fryer keeps the smell contained, so your kitchen does not reek of fish after.
No breading, no fuss. Just a quick lemon garlic brush and you are done.
Della's tips
Pat the cod bone-dry before brushing. Surface moisture makes it steam instead of taking on color.
Do not overcook. Cod is done at 145F or when it flakes, and every extra minute dries it out. Check early.
Even thickness cooks evenly. Fold thin tail ends under, or buy uniform loins so the pieces finish together.
Single layer, no crowding. Cook in two batches rather than stacking the fillets.
Make it your own
+ Breaded: dip in melted butter then panko for a crispy fish-fry version.
+ Cajun: swap the paprika for blackened or Cajun seasoning.
+ Lemon dill: trade the parsley for fresh dill, or dust with Old Bay.
If you are out of something
Any white fish: haddock, tilapia, flounder, or pollock, adjusting for thickness.
Olive oil in place of the butter, or plant butter to keep it dairy-free.
Bottled lemon juice in a pinch, though fresh with zest is better.
Cod is genuinely best cooked fresh, it does not hold like meat. You can mix the lemon garlic butter and the dry seasoning ahead, but only brush and season the fish right before cooking, since the acid starts to firm up the flesh if it sits. Leftovers keep three to four days and reheat gently at 350F for 2 to 3 minutes.
Ingredients
Steps
Pat the cod really dry with paper towels. Whisk together the melted butter, lemon juice, zest, and garlic, then brush it over both sides of each fillet.
Sprinkle both sides with the salt, paprika, and pepper, pressing gently so it sticks.
Lay the fillets in a single layer on a light spray or a parchment liner, since fish is delicate and can stick. Cook in two batches if they do not all fit.
Air fry at 400F for 8 to 10 minutes, no flipping, until the cod is opaque and flakes easily with a fork, or hits 145F. Start checking at 8 minutes so it does not overcook.
Shower with parsley and serve with lemon wedges, over rice or with a pile of vegetables.
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Questions, answered
Yes. You do not have to fully thaw it. Air fry frozen at 350F for about 4 minutes to thaw, then cook as normal, and always confirm it reaches 145F.