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Air Fryer Panko Cod Fillets

Close-up of a perfectly cooked Air Fryer Panko Cod Fillets showing flaky white fish and a golden-brown, crispy panko crust.

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Cook flaky cod fillets with a crispy panko crust using your air fryer for a fast, simple weeknight meal.

Ingredients

Scale
  • 2 (6 ounce) cod fillets, fresh or thawed
  • 1 large egg white
  • 1 tablespoon water
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • Cooking spray (oil or avocado oil based)

Instructions

  1. Pat the cod fillets completely dry using paper towels. This helps the coating stick.
  2. In a shallow dish, whisk the egg white and water together until slightly frothy.
  3. In a second shallow dish, combine the panko breadcrumbs, Parmesan cheese, salt, pepper, and garlic powder. Mix well.
  4. Dip each cod fillet first into the egg white mixture, allowing excess to drip off.
  5. Press the fillet firmly into the panko mixture, coating both sides evenly. Press the coating on to make it adhere.
  6. Preheat your air fryer to 400°F (200°C) for 3 minutes.
  7. Lightly spray the air fryer basket with cooking spray. Place the coated fillets in the basket in a single layer, ensuring they do not touch.
  8. Lightly spray the tops of the coated fillets with cooking spray.
  9. Air fry for 10 to 12 minutes, flipping the fillets halfway through the cooking time. The internal temperature should reach 145°F (63°C) and the coating should be golden brown and crisp.
  10. Remove carefully and serve immediately.

Notes

  • For extra crispiness, place the coated fillets in the freezer for 10 minutes before air frying.
  • If your fillets are very thick (over 1 inch), you may need to reduce the temperature slightly to 380°F (195°C) and cook for 14 to 16 minutes to cook through without burning the crust.
  • Do not overcrowd the air fryer basket; cook in batches if necessary to maintain crispness.

Nutrition