Air Fryer Cod

 

Air Fryer Cod

Air Fryer Cod

Ingredients:

  • 4 cod fillets (about 1 pound)
  • 1 tablespoon olive oil
  • 1 teaspoon lemon pepper seasoning
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Instructions:

  1. Preheat your air fryer to 400 degrees F (200 degrees C).
  2. Rub the cod fillets with olive oil, lemon pepper seasoning, paprika, garlic powder, salt, and pepper.
  3. Place the cod fillets in the air fryer basket, skin-side down.
  4. Air fry for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
  5. Serve immediately with your favourite sides.

Tips:

  • You can use any type of seasoning you like on your cod.
  • Be careful not to overcook the cod, or it will be dry.
  • Serve your cod with your favourite sides, such as roasted vegetables, rice, or quinoa.

Enjoy your delicious air-fried cod!





Popular posts from this blog

Yummy & Tasty BBQ Malaysian Lamb Satay

Image
  Yummy & Tasty BBQ Malaysian Lamb Satay This recipe delivers tender, marinated lamb skewers grilled to smoky perfection, accompanied by the quintessential rich and nutty peanut sauce. The flavours are a delightful dance of sweet, savoury, spicy, and aromatic notes that are distinctly Malaysian. Yields: Approximately 10-12 skewers Prep time: 45 minutes (plus at least 2 hours marinating time, preferably overnight) Cook time: 8-12 minutes Ingredients: For the Lamb Satay: 1.5 lbs lamb leg or shoulder, trimmed of excess fat and cut into 1-inch cubes 2 tablespoons soy sauce 1 tablespoon honey or brown sugar 1 tablespoon lime juice 1 tablespoon grated fresh ginger 2 cloves garlic, minced 1 teaspoon ground turmeric 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander Pinch of chilli flakes (adjust to your spice preference) 2 tablespoons vegetable oil Bamboo skewers (soaked in water for at least 30 minutes) For the Peanut Sauce (Satay Sauce): 1 cup roasted peanuts (unsalted or light...
Read more

Air Fryer Barley Coconut Custard Tarts

Image
Air Fryer Barley Coconut Custard Tarts Imagine little pockets of creamy, subtly sweet coconut custard embracing the satisfying chewiness of pearled barley, all nestled in a crisp, golden tart shell. These Air Fryer Barley Coconut Custard Tarts offer a delightful textural contrast and a unique, comforting flavour profile. The air fryer cooks the tarts to a perfect golden brown in a fraction of the time, making this an easy yet impressive treat. Yields: 6 small tarts Prep time: 25 minutes Cook time: 15-18 minutes Ingredients: For the Barley: 1/4 cup pearled barley, rinsed 3/4 cup water Pinch of salt For the Coconut Custard: 1 cup full-fat coconut milk 1/4 cup granulated sugar 2 large egg yolks 1 tablespoon cornstarch 1/2 teaspoon vanilla extract Pinch of ground cardamom (optional, but lovely) For the Tart Shells: 1 sheet (about 13.2 oz) pre-made shortcrust pastry, thawed 1 tablespoon melted butter or coconut oil (for brushing) Equipment: Small saucepan with lid Mixing bowl Whisk 6 indivi...
Read more

Air Fryer Coconut Jelly Pudding in Pumpkin Cup

Image
  Air Fryer Pumpkin Pastry Coconut Jelly Pudding This recipe combines the warm, spiced flavours of pumpkin with the creamy, tropical taste of coconut jelly, all nestled in a flaky pumpkin pastry cup. The air fryer makes it quick and easy, and the result is a delightful dessert that's both comforting and refreshing. Yields: 6 servings Prep time: 40 minutes Cook time: 15-18 minutes Ingredients: For the Pumpkin Pastry Cups: 1 sheet (about 14 oz) refrigerated pie crust 1/2 cup pumpkin puree 2 tbsp brown sugar 1 tsp pumpkin pie spice 1 tbsp milk or cream, for brushing For the Coconut Jelly Pudding: 1 can (13.5 oz) full-fat coconut milk 1 cup coconut water 1/4 cup granulated sugar 2 tbsp gelatin powder 1/4 cup cold water 1/2 tsp vanilla extract Equipment: Mixing bowls Measuring cups and spoons Whisk 6 ramekins or small oven-safe dishes Rolling pin Air fryer Instructions: Prepare the Coconut Jelly Pudding: In a small bowl, sprinkle the gelatine powder over the cold water. Let it bloom for...
Read more