Cod Air Fryer Recipe

Air Fryer Cod Recipe 

Ingredients:

2 cod fillets (about 6 oz each)
1 tbsp olive oil
½ tsp garlic powder
½ tsp paprika
½ tsp salt
¼ tsp black pepper
½ tsp lemon juice
Optional: fresh parsley for garnish
You can also add 1 tbsp panko breadcrumbs for extra crispiness.

Directions:

Preheat the air fryer to 380°F (193°C) for about 3 minutes.

Pat the cod dry, brush with olive oil, and season with garlic powder, paprika, salt, and pepper.

Place the fillets in the air fryer basket in a single layer.

Cook for 10–12 minutes until the fish flakes easily with a fork.

Drizzle with lemon juice and sprinkle with fresh parsley before serving.

Tips:

Don't overcrowd the air fryer basket.

For extra crispiness, add 1 tbsp panko breadcrumbs.

Works great with tilapia, haddock, or pollock too. 

Lemon Basil Mayonnaise, Smoky Cod And Scallion Cakes, Napa Cabbage Slaw,

 Lemon Bail Mayonnaise 

Smoky Cod and Scallion Cakes

Napa Cabbage Slaw

Lemon Basil Mayonnaise
The lemony tang of this mayonnaise makes it great with all types of grilled fish.
Ingredients:

1 cup (250 mL) mayonnaise
Grated rind and juice of 1 lemon
¼ cup (50 mL) chopped fresh basil
Freshly ground black pepper to taste
Directions:
Stir ingredients together until well combined.
Makes 1 cup (250 mL)

Smoky Cod and Scallion Cakes
Toasty Spanish paprika gives these cod cakes their decidedly smoky flavour. The peppers used for the spice are smoked over oak logs before being dried and ground. Once you've tried this versatile spice, which comes in hot and in sweet varieties, you'll want to use it on everything. This recipe calls for the sweet variety which lends itself well to the delicate flavour of the cod. You'll also need panko, a Japanese style breadcrumb, which will give the cakes their light texture.
Ingredients:
2 lbs (1 kg) Yukon Gold potatoes, peeled and cubed
2 tbsp (25 mL) olive oil
5 green onions, thinly sliced
2 tsp (10 mL) garlic, finely chopped
2 tbsp (25 mL) smoked paprika
¾ cup (175 mL) milk
Salt to taste
1 lb (500 g) fresh cod fillets, cut into large cubes
½ tsp (2 mL) white pepper
2 tsp (10 mL) hot pepper sauce
2 tbsp (25 mL) Worcestershire sauce
¼ cup (50 mL) chopped Italian parsley
½ cup (125 mL) panko bread crumbs
2 tbsp (25 mL) all-purpose flour
1 egg, lightly beaten
Olive oil for frying
Directions:

Cover potatoes with salted water and bring to boil over high heat. Boil until tender, about 20 minutes. Strain well and return to pot.

Add 2 tbsp (25 mL) olive oil to a large saucepan. Sauté green onion, garlic and paprika over medium heat until fragrant, about 1 minute. Add milk, salt and cod. Cover and cook for 10 minutes.

Remove cod from cooking liquid and place in large bowl. Reserve cooking liquid. With a fork break cod into small pieces. Stir in white pepper, hot pepper sauce, Worcestershire, parsley, bread crumbs, flour and egg until well combined.

Mash potatoes with cod cooking liquid. Texture should be fairly dry. Add a small amount of milk if necessary to facilitate mashing.

Add potatoes to cod mixture and stir until well combined. Taste and adjust seasoning if necessary.

Form twelve 1½-inch (4-cm) thick patties from fish mixture and place in refrigerator for 30 minutes to allow to firm.

Add enough oil to a large nonstick skillet to coat bottom of pan. Turn heat to medium.

Fry in batches until golden on both sides and heated through to the middle; about 5 minutes on each side. Add oil as needed. Keep cakes warm in low oven until all are finished. Serve with a dollop of Lemon Basil Mayonnaise and a hearty portion of Napa Cabbage Slaw (recipe follows).
Serves 6

Napa Cabbage Slaw
Make sure to slice cabbage and apple thinly to give great texture.
Ingredients:
1 tbsp (15 mL) grainy mustard
2 tbsp (25 mL) red wine vinegar
2 tbsp (25 mL) olive oil
2 tbsp (25 mL) mayonnaise
4 green onions, thinly sliced
Salt to taste
1 small head napa cabbage
1 red apple, such as Spartan or Ida Red
Directions:
Whisk together mustard, red wine vinegar, oil and green onions. Season with salt.

Cut cabbage lengthwise into quarters, then into thin strips.

Quarter and core apple, then thinly slice.

Toss apple and cabbage with dressing and serve.
Serves 6

Seafood Bisque

Seafood Bisque ~ Vigdis Sell

Ingredients:

Fish Stock:  Basil, bay leaf, Old Bay Seasoning, Fines Herbes, and spritz of vinegar.  As little water as possible to cover fish.

Soup:

1/3 cup butter melted, 

1 cup diced celery

1 onion, chopped

1/3 cup flour

2 cups hot fish stock

2 cups whole milk

3 tablespoons chopped parsley

3/4 teaspoon salt

Any seafood or fish or combo can be added

Directions

I buy Shrimp with the shell on.  I boil the shells to make the stock and add a very small amount of Old Bay to season the stock.

Heat the seafood stock warm.  Melt butter and saute celery and onion.    

Add the flour with the onion and celery.  Stir quickly to prevent lumps and slowly add the warm stock.  When smooth slowly add the milk.  Allow to thicken but do not boil.  Season with salt to taste 

Add at the last three minutes, 1 lb. shrimp or Cod or 

   mixture from the sea.

Garnish each bowl with one whole shrimp.  Serves four.

Garlic-Lemon Baked Cod With Kale, Tomatoes, And Olives

Garlic-Lemon Baked Cod With 
Kale, Tomatoes, And Olives

Entertaining is made easy—and quick—with a sheet-pan meal on deck. The Mediterranean-inspired vegetables fragrant with garlic and lemon and moist cod fillets bake up in under half an hour. Serve with a plain risotto, cooked brown rice or crusty bread. If you like, sprinkle some crumbled feta cheese on top for the last few minutes of baking. Ingredients: 2 cloves garlic, minced Salt and freshly ground pepper ⅓ cup olive oil, divided 2 tbsp fresh lemon juice 1 tsp grated lemon zest, divided 8 cups lightly packed chopped trimmed kale, about 6 oz. ¼ red onion, chopped 1½ to 2 lbs. skinless Pacific or black cod fillets, cut into 6 portions 2 cups grape tomatoes ½ cup dry-cured black olives ½ lemon, cut into 6 wedges Directions: Preheat oven to 425°F. Line a large rimmed baking sheet with foil. Combine garlic, ½ tsp. each of salt and pepper, ¼ cup oil and the lemon juice in a large bowl. Spoon 2 tbsp into a small bowl; add ½ tsp. of the lemon zest and set aside. Add kale and onion to remaining garlic mixture in large bowl and toss to coat. Use tongs to transfer kale mixture to baking sheet, leaving excess oil mixture in the bowl. Spread kale in an even layer. Roast in oven for 10 minutes or until kale is wilted and starting to brown. Meanwhile, brush fish fillets with reserved 2 tbsp. garlic mixture. Add remaining oil and lemon zest, tomatoes, olives and lemon wedges to the large bowl and toss to coat. Remove baking sheet from oven and arrange fish fillets on top of kale, spacing evenly. Scatter tomato mixture around fish fillets. Season lightly with salt and pepper. Roast for 12 to 15 minutes or until fish just flakes with a fork and tomatoes just start to split. Use a large lifter to transfer vegetables and fish to warmed serving plates. Serves 6