Rolled oats and Parmesan form a rough, crisp coating on mild cod. Crushing some of the oats helps the coating stick without turning it into flour.
Before you start
Use fillets of equal thickness and thaw frozen fish fully in the refrigerator. Dry the surfaces before applying the yogurt.
Air Fryer Parmesan Oat Crusted Cod
Rolled oats and Parmesan form a rough, crisp coating on mild cod. Crushing some of the oats helps the coating stick without turning it into flour.
Ingredients
Method
- Crush the oats by hand or pulse them briefly, leaving some coarse flakes. Mix with the Parmesan.
- Dry and salt the cod. Coat the tops with a thin layer of yogurt and press on the oat mixture. Brush the basket and drizzle the crusts with the measured oil.
- Air fry crust-side up at 380°F (193°C). Check at 8 minutes and continue until the center reaches 145°F (63°C), typically 8–11 minutes at this thickness.
- Lift the fillets with a wide spatula and finish with lemon juice.
Notes
Keep the coating on top so the bottom releases easily. Check thinner pieces several minutes earlier.
Nutrition estimate per serving
| Energy | 287 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrate | 13 g |
| Fat | 10 g |
| Fiber | 2 g |
Calculated from the listed ingredient weights using standard food composition estimates. Brands, draining and cooking losses can change the values. USDA FoodData Central
Kitchen note
Keep the coating on top so the bottom releases easily. Check thinner pieces several minutes earlier.
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