Air Fryer Cod Nuggets

How to Make Air Fryer Cod Nuggets

1. 1

   Step 1: Cut and season the fish

   Trim any thin edges from the cod and cut into 1- to 1½-inch nugget pieces. Pat the pieces very dry with paper towels, then season evenly with salt, black pepper and garlic powder; set aside on a plate.

   For this step

   • 1 lbCod fillets (skinless)
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   • 1/2 tspGarlic powder
   
2. 2

   Step 2: Prepare the dredging stations

   Place the flour in a shallow bowl. In a second shallow bowl combine the panko breadcrumbs and drizzle with the olive oil, tossing to coat evenly — this helps the crumbs brown crisp in the air fryer. Arrange the bowls for an assembly line: flour, eggs, panko.

   For this step

   • 1/2 cupAll-purpose flour
   • 1 cupPanko breadcrumbs
   • 1 tbspOlive oil
   
3. 3

   Step 3: Make the egg wash

   Crack the eggs into a third shallow bowl and beat until smooth. (You can season the eggs with a pinch of salt and pepper if desired.) Working one piece at a time, dredge each fish piece in flour, shake off excess, then dip into the beaten eggs.

   For this step

   • 2 largeLarge eggs
   
4. 4

   Step 4: Coat and air-fry the nuggets

   Press each egg-coated piece into the oiled panko until well covered and place in a single layer in the air fryer basket. Lightly mist or brush the tops with a little more olive oil, preheat the air fryer to 400°F (200°C) if your model requires it, and air fry for 8–10 minutes, flipping once halfway, until golden and the fish registers 145°F (63°C) or flakes easily.
   
5. 5

   Step 5: Serve and enjoy

   Transfer nuggets to a serving platter and squeeze lemon over them to brighten the flavor; serve with tartar sauce or your favorite dip. Leftovers keep 1–2 days refrigerated and re-crisp nicely in the air fryer for 3–4 minutes at 375°F (190°C).

   For this step

   • 1 wholeLemon (for serving)
   • 1/2 cupTartar sauce or preferred dip
   

1. Trim any thin edges from the cod and cut into 1- to 1½-inch nugget pieces. Pat the pieces very dry with paper towels, then season evenly with salt, black pepper and garlic powder; set aside on a plate.
2. Place the flour in a shallow bowl. In a second shallow bowl combine the panko breadcrumbs and drizzle with the olive oil, tossing to coat evenly — this helps the crumbs brown crisp in the air fryer. Arrange the bowls for an assembly line: flour, eggs, panko.
3. Crack the eggs into a third shallow bowl and beat until smooth. (You can season the eggs with a pinch of salt and pepper if desired.) Working one piece at a time, dredge each fish piece in flour, shake off excess, then dip into the beaten eggs.
4. Press each egg-coated piece into the oiled panko until well covered and place in a single layer in the air fryer basket. Lightly mist or brush the tops with a little more olive oil, preheat the air fryer to 400°F (200°C) if your model requires it, and air fry for 8–10 minutes, flipping once halfway, until golden and the fish registers 145°F (63°C) or flakes easily.
5. Transfer nuggets to a serving platter and squeeze lemon over them to brighten the flavor; serve with tartar sauce or your favorite dip. Leftovers keep 1–2 days refrigerated and re-crisp nicely in the air fryer for 3–4 minutes at 375°F (190°C).