SHALLOW FRY COD RECIPES

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

Ingredients

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

HERB & GARLIC BAKED COD WITH ROMESCO SAUCE & SPINACH ...

Herb & garlic baked cod with romesco sauce & spinach ... image

White fish is such a good source of lean protein and this herby baked cod with fresh greens makes a tasty, low-calorie, healthy supper option

Provided by Sara Buenfeld

Categories Fish Course, Lunch, Main course, Supper

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 12

Ingredients

2 x 140g skinless cod loin or pollock fillets
1 tbsp rapeseed oil, plus 2 tsp
1 tsp fresh thyme leaves
1 large garlic clove, finely grated
½ lemon, zested and juiced
1 large red pepper, sliced
2 leeks, well washed and thinly sliced
2 tbsp flaked almonds
1 tbsp tomato purée
¼ tsp vegetable bouillon powder
1 tsp apple cider vinegar
100g baby spinach, wilted in a pan or the microwave

Steps:

Heat oven to 220C/200C fan/ gas 7 and put the fish fillets in a shallow ovenproof dish so they fit quite snugly in a single layer. Mix 1 tbsp rapeseed oil with the thyme and garlic, spoon over the fish, then grate over the lemon zest. Bake for 10-12 mins until the fish is moist and flakes easily when tested.
Meanwhile, heat the remaining oil in a non-stick pan and fry the pepper and leeks for 5 mins until softened. Add the almonds and cook for 5 mins more. Tip in the tomato purée, 5 tbsp water, the bouillion powder and vinegar, and cook briefly to warm the mixture through.
Add the juice of up to half a lemon and blitz with a stick blender until it makes a thick, pesto-like sauce. Serve with the fish and the wilted spinach.

Nutrition Facts : Calories 409 calories, FatContent 24 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 8 grams fiber, ProteinContent 33 grams protein, SodiumContent 0.3 milligram of sodium

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