Chili Lime Air Fryer Cod Recipe

Chili Lime Air Fryer Cod Recipe : Making fish in an air fryer is a quick and simple task. Cod is simple and tasty to make in the air fryer, taking only 15 minutes to prepare. The meal gains even more richness from the lime butter sauce.

I want to make something for a quick lunch that takes 15 minutes or less all the time. And it’s ideal for that to use this air fryer cod!

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After seasoning with chili powder, the fish is fried in an air fryer. You may simply squeeze some fresh lime over the top, but I really like to serve it with a lime butter sauce.

What was the outcome? A simple and quick dinner that tastes like it took a lot more time and effort than it did.

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I sincerely hope you love this air-fried cod as much as I do, especially if you’re searching for a tasty, savory, and quick supper.

 

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Chili Lime Air Fryer Cod Recipe

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INGREDIENTS

  • 1 teaspoon Paprika
  • 1 teaspoon Dried Parsley
  • ½ teaspoon Dried Oregano
  • ½ teaspoon Chili Powder
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Ground Cumin
  • ¼ teaspoon Freshly Ground Black Pepper
  • 1/8 teaspoon Cayenne Pepper
  • 1 Tablespoon Oil
  • 2 Cod Fillets about ½ pound each
  • Zest of 1 Lime

INSTRUCTIONS

  • Put all the spices in a small bowl and mix them well. Use one tablespoon of oil to brush on the cod fillets. Cover the fish well with the spice mix by rubbing it on them. Put the cod fillets that have been spiced in the fridge for at least 30 minutes or up to 12 hours.
    Warm up the air fryer to 380o F.
  • In the bottom of the air fryer pan, put a piece of parchment paper. Lay the fillets out in a single line on top of the parchment paper in the basket. If your air fryer is big, you might have to cook the cod in two batches.

 

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  • Air fry the cod for 8 to 13 minutes at 380° F. The fish should be cooked all the way through when the internal temperature reaches 145° F. It will flake easily and be clear all the way through.
  • Use the parchment paper to help you carefully take the cooked cod out of the air fryer.
  • Sprinkle lime zest on top of the fish.
  • Cut the fish into big pieces and put them in warm tortillas with your favourite toppings. These are called fish tacos.

NUTRITION

  • Calories: 258kcal
  • Carbohydrates: 2g
  • Protein: 161g
  • Fat: 13g
  • Saturated Fat: 2g
  • Trans Fat: 1g
  • Cholesterol: 387mg
  • Sodium: 496mg
  • Potassium: 3776mg
  • Fiber: 1g
  • Sugar: 1g
  • Vitamin A: 1067IU
  • Vitamin C: 9mg
  • Calcium: 161mg
  • Iron: 4mg

FAQ

Q1. HOW TO DEFROST THE COD

For this dish, make sure the cod is not frozen before you cook it.

Take the fish out of the freezer while it’s still wrapped in the vacuum pack and put it in the fridge overnight. This is the best way to defrost it. It will have thawed by the time you’re ready to cook dinner.

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Even if you forget to take it out of the freezer the night before, you can still soak it to make it soft. Put the cod in a washbasin or tub full of water and make sure the plastic bag stays closed. To keep the fish under the water, I like to put a heavy plate on top of it. If you soak it like this for an hour, it should be nice and defrosted.

Q2. WHAT SHOULD I SERVE IN THE FISH TACOS?

Get your bread ready. It’s my favourite way to make fish tacos. They taste a little better and are chewier than the fish, so they go well together.

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Put those tortillas on a grill. By putting them right on top of the gas heat on the stove, you can do it the fastest. Pay close attention to them so they don’t burn, but let the char become nice.

If you don’t want to toast them directly on the gas spark, you can put them in a dry pan over medium-high heat until they start to brown.

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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