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Air Fryer Cajun Cod

Cod fillets take a dry Cajun rub and cook in about twelve minutes in the air fryer. Serve with lemon and a simple side for a light high-protein dinner.

Prep
8 min
Cook
12 min
Total
20 min
Servings
4
Difficulty
Easy
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Cajun-spiced cod fillets with lemon wedges on a white plate

Why you’ll love it

  • Cod flakes cleanly when cooked at steady high heat.
  • A dry spice mix sticks without wet batter or crumbs.
  • Four fillets fit most baskets in a single layer.
  • The seasoning blend comes from standard pantry jars.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Pat the cod fillets dry with paper towels.

  2. 2

    Brush both sides of each fillet lightly with olive oil.

  3. 3

    Mix paprika, garlic powder, onion powder, oregano, cayenne, salt, and black pepper.

  4. 4

    Coat both sides of the fillets with the spice mixture.

  5. 5

    Preheat the air fryer to 390°F. Arrange fillets in a single layer in the basket.

  6. 6

    Air fry at 390°F for 10 to 12 minutes until the fish flakes easily and reaches 145°F.

  7. 7

    Serve at once with lemon wedges squeezed over the top.

Pro tips

  • Check thick fillets a minute early so they do not dry out.
  • Never stack fillets or the undersides will steam.
  • If your air fryer runs hot, start checking doneness at 9 minutes.

Easy substitutions

cod
haddock or pollock fillets
cayenne pepper
extra smoked paprika for less heat
olive oil
melted butter

Storage and reheating

Storage

Refrigerate cooked cod in an airtight container up to 2 days.

Reheating

Warm in the air fryer at 320°F for 3 to 4 minutes.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
220
Protein
32 g
Carbs
3 g
Fat
9 g
Fiber
1 g

Moderate · Air Fryer · High Protein

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients