Cod in the Air Fryer
Cod is a mild, delicate fish that can go from flaky to rubbery in a minute or two. Cod in air fryer baskets cooks quickly and evenly, so thick fillets and loins come out moist and white in about 10 minutes. Here is the basic method, with timings for frozen, breaded and thicker cuts.
- Temperature
- 180°C
- Total time
- 18min
- Prep
- 5min
- Servings
- 4
- Core temp
- 60°C
- Per serving
- 155kcal
Why the air fryer works for cod
Cooking cod in an air fryer plays to the strengths of both the fish and the machine. Cod has big, delicate flakes and very little fat, so it benefits from short cooking at a steady temperature. The hot air surrounds the whole fillet, so the outside sets quickly and the inside stays moist, with no need for the pan, the splashing or the smell that fried fish brings.
It also copes with all sorts of cuts. Thick loins, ordinary fillets and tail ends can all be cooked in the same basket as long as you check the thinner pieces first. There is no need for breadcrumbs or batter unless you want them, and cod in air fryer form makes a fast weeknight meal, ready in 15 minutes from the fridge.
How to make cod in the air fryer
Tap a time to start a timer.
- Dry the fish Pat the cod completely dry with kitchen roll. Leave frozen fish to thaw in the fridge overnight first, or see the frozen cod timings in the FAQ.
- Season Brush the fillets on both sides with the olive oil. Mix the salt, pepper, paprika and garlic granules and sprinkle them over the top.
- Preheat Preheat the air fryer to 180 °C for . Once it is hot, brush the basket with a little oil, or add a perforated sheet of baking paper with the fish on top to weigh it down, so the fish does not stick.
- Cook Lay the fillets in the basket in a single layer, with a little space between them. Cook for without turning, until the fish is opaque and flakes easily. Thin tail ends need only .
- Check and rest Push a thermometer into the thickest part. White fish is cooked at about 60 °C, which is common kitchen practice rather than an FSA figure, and the flesh should be opaque all the way through. Rest for , then scatter with parsley and serve with the lemon.
Cooking times and temperatures
| Cod | Temperature | Time |
|---|---|---|
| Cod fillets, 2.5 cm | 180 °C | 10–12 min |
| Thick cod loin, 3–4 cmDo not turn | 180 °C | 12–14 min |
| Thin cod fillet, 1.5 cm | 180 °C | 7–8 min |
| Cod from frozenSeason after 5 minutes | 180 °C | 15–18 min |
| Breaded cod filletsReady-to-heat, to 75 °C | 190 °C | 12–15 min |
| Cod in foil parcelWith lemon and herbs | 180 °C | 12–14 min |
Times are a guide and depend on the size of the food and the power of your air fryer. Cooked when the centre reaches 60 °C. See also cooking times and temperatures for all dishes.
Tips
- Pick fillets of a similar thickness. Cod from the thick end of the fish takes several minutes longer than the tail. If you have a mixture, take the thin pieces out first.
- Keep the seasoning simple. Cod is mild, so salt, pepper, paprika and lemon are plenty. A little butter at the end enriches it (not dairy-free).
- Pat the fish dry. A dry surface takes the seasoning and browns slightly, instead of steaming in its own moisture.
Serving
Serve with chips and peas for a quick fish supper, or with new potatoes and asparagus for something lighter. Broccoli cooks in the same machine while the cod rests. A spoonful of tartare sauce or a simple lemon and butter sauce is all it needs. For other fish, see salmon and frozen fish.
Storing and reheating
Keep leftover cod in an airtight container in the fridge and eat it within 1 day. To reheat, put it in the air fryer at 150 °C for 3–4 minutes, until steaming hot all the way through (75 °C in the centre). Cold flaked cod can also be mixed into fish cakes, a pie filling or a salad.
Variations
- Crumb crust: Brush the fillets with a little mustard, press on 3 tbsp panko breadcrumbs mixed with grated lemon zest and cook at 190 °C for 10–12 minutes. This version is not gluten-free.
- Parma ham wrap: Wrap each fillet in a slice of Parma ham before cooking for a salty, crisp outer layer.
- Fish tacos: Cut the cooked cod into chunks and serve in warm tortillas with shredded cabbage, lime and yoghurt sauce (not dairy-free).
Troubleshooting
- The cod is dry or rubbery
- It has been cooked for too long. Cod is lean and goes from flaky to dry quickly, so start checking at 8 minutes and take it out at 60 °C. Thicker loins need a minute or two more, thin tail pieces much less.
- The fillets cling to the basket
- Brush the basket or a perforated baking paper liner with oil before the fish goes in, and do not try to move the fillets until they have cooked for a few minutes.
- The fillet breaks apart when turned
- Do not turn plain cod at all. The hot air cooks it from all sides. If you cooked it from frozen, let it set for 2 minutes before lifting it.
Frequently asked questions
How long does cod take in an air fryer?
About 10–12 minutes at 180 °C for fillets or loins 2.5 cm thick. Thin fillets take 7–8 minutes and very thick loins 13–14 minutes. It is cooked when it is opaque and reaches 60 °C.
Can you cook frozen cod in an air fryer?
Yes. Cook frozen fillets at 180 °C for 15–18 minutes, then check that the centre is opaque and at least 60 °C. Season after the first 5 minutes, when the surface has thawed enough for the oil and spices to stick.
How long does breaded cod take in an air fryer?
Ready-breaded cod fillets from the freezer take 12–15 minutes at 190 °C, turned halfway, and should be steaming hot at 75 °C. Plain white fish only needs 60 °C.
Can I cook cod in foil or baking paper in the air fryer?
Yes. Wrap the fillet with lemon, herbs and a drizzle of oil in a foil or baking paper parcel and cook at 180 °C for 12–14 minutes. It steams in its own juices and stays very moist.
Rate this recipe
5.0 out of 5 · 94 ratings
