HOW TO COOK ROCKFISH IN THE OVEN RECIPES

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CRISPY AIR FRYER COD RECIPE | ALLRECIPES



Crispy Air Fryer Cod Recipe | Allrecipes image

Friday night fish-fry at home! Tender cod is encrusted with a homemade breading and cooked in your air fryer for a guilt-free dinner. I like to serve this with tartar sauce, roasted potatoes, and homemade sweet and sour coleslaw.

Provided by Kim's Cooking Now

Categories     Fish Recipes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

1 pound cod, about 1-inch thick, cut into 4 pieces
¼ cup polenta
¼ cup all-purpose flour
1 ½ teaspoons seafood seasoning (such as Old Bay®)
1 ½ teaspoons garlic salt
1 teaspoon onion powder
½ teaspoon ground black pepper
½ teaspoon paprika
olive oil cooking spray

Steps:

  • Preheat an air fryer to 380 degrees F (195 degrees C). Pat cod pieces dry with paper towels.
  • Combine polenta, flour, seafood seasoning, garlic salt, onion powder, pepper, and paprika in a shallow dish. Coat each piece of cod with the breading mixture, pressing breading on each side of the fish until well coated.
  • Spray the basket of the air fryer with olive oil cooking spray. Arrange cod in the basket, leaving space between each piece so air can circulate. Spray the top of each piece of cod with cooking spray.
  • Cook for 8 minutes. Turn each piece, spray with cooking spray, and cook for 4 minutes more.

Nutrition Facts : Calories 171.3 calories, CarbohydrateContent 14.8 g, CholesterolContent 42.4 mg, FatContent 1.8 g, FiberContent 1.3 g, ProteinContent 22.7 g, SaturatedFatContent 0.4 g, SodiumContent 1056.7 mg, SugarContent 0.8 g

POTATO FISH CHOWDER RECIPE | ALLRECIPES



Potato Fish Chowder Recipe | Allrecipes image

Something warm on those cold winter days! I've used this recipe to also make oyster stew. It turned out better than expected.

Provided by Donna Nagel Roberts

Categories     Fish Chowder

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 13

2 tablespoons butter
1 small onion, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
3 tablespoons all-purpose flour
2 (8 ounce) bottles clam juice
2 cups water
4 potatoes, cut into cubes
1 bay leaf
½ teaspoon dried thyme
1 pound cod fillets, cut into chunks
1 cup whole milk
salt and ground black pepper to taste

Steps:

  • Melt butter in a 5-quart saucepan over medium heat. Cook and stir onion, celery, and garlic in melted butter until onion is tender, 5 to 7 minutes.
  • Stir flour into the vegetable mixture until the vegetables are evenly coated. Pour clam juice and water into the saucepan; whisk until smooth. Add potatoes, bay leaf, and thyme to the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are tender, about 15 minutes.
  • Gently stir cod into the soup. Place a cover on the saucepan and cook until the cod is flaky, about 8 minutes.
  • Pour milk into the soup; stir. Simmer soup until hot, 1 to 2 minutes. Season with salt and black pepper. Remove bay leaf to serve.

Nutrition Facts : Calories 381.2 calories, CarbohydrateContent 47.4 g, CholesterolContent 73.6 mg, FatContent 8.8 g, FiberContent 5.5 g, ProteinContent 28 g, SaturatedFatContent 5 g, SodiumContent 404.3 mg, SugarContent 5.5 g

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