1 pound cod
3 eggs
2 cups breadcrumbs
½ tsp black pepper
1 tsp salt
1 cup all-purpose flour
3 tbsp skimmed milk
cheese or tartar sauce for serving
Directions:
In a large bowl whisk together milk and eggs.
In another bowl place breadcrumbs and in the third bowl put all-purpose flour.
Cut cod fish into stripes and season with salt and pepper from both sides. Dip each strip into flour, then into egg mixture, and then into breadcrumbs.
Preheat the Air Fryer to 340F and cook cod strips for 10-13 minutes, turning once while cooking.
Serve with dipping sauce.
Sweet and Mustardy Coconut Shrimp
(Prep + Cook Time: 30 minutes | Servings: 2)
You cannot go wrong with shrimp, only with the shrimp sauce. And this sweet and mustardy sauce will have you licking your plate in no time.
Ingredients:
½ cup orange jam
8 large shrimp
8 oz coconut milk
½ cup shredded coconut
½ tsp cayenne pepper
pinch of black pepper
1 tsp mustard
¼ tsp salt
½ cup breadcrumbs
¼ tsp hot sauce
1 tbsp honey
Directions:
Preheat your Air Fryer to 350F.
Place breadcrumbs, salt, pepper, coconut, and cayenne pepper in a bowl. Mix to combine.
Dip the shrimp in the coconut milk first, then in the breadcrumb mixture.
Line a baking sheet and arrange the shrimp on it.
Place in the Air Fryer and cook for 20 minutes.
Meanwhile, whisk together all of the remaining ingredients.
Place the shrimp on a serving platter and drizzle the sauce over. Enjoy.
Herb and Garlic Fish Fingers
(Prep + Cook Time: 40 minutes | Servings: 2)
Ingredients:
2 Eggs
10 oz. Fish, such as Mackerel, cut into fingers
½ tsp Turmeric Powder
½ Lemon, juiced
1 + 1 tsp Mixed Dried Herbs, separately
1 + 1 tsp Garlic Powder, separately
½ tsp Red Chili Flakes
1 cup Breadcrumbs
2 tbsp Maida (All Purpose Flour)
2 tsp Com Flour
1 tsp Rice Flour
¼ tsp Baking Soda
1 tsp Ginger Garlic Paste
½ tsp Black Pepper
½ tsp Sea Salt
1-2 tbsp Olive Oil
Ketchup or Tart are Sauce (optional)
Directions:
Put the fish fingers to the bowl. Add in 1 teaspoon mixed herbs, 1 teaspoon garlic powder, salt, red chili flakes, turmeric powder, black pepper, ginger garlic paste, and lemon juice. Stir all the ingredients and set aside for at least 10 minutes.
Take another bowl and combine Maida flour, rice flour, com flour, and baking soda. Break the eggs into this bowl. Stir well and add marinated fish. Set aside again for at least 10 minutes.
Combine and toss well the bread crumbs and the remaining 1 teaspoon of mixed herbs and 1 tea-spoon of garlic powder. Then cover the fish with breadcrumbs and herb mixture.
Prepare the Air Fryer by preheating it to 360F. Take the aluminum foil and lay it on the basket of the fryer. Then layer fish fingers and cover it with the olive oil.
Adjust the time to 10 minutes and cook until the fish is brown and crispy. You may serve it with ketchup or tartar sauce.
Air-Fried Asian Style Fish
(Prep + Cook Time: 35 minutes | Servings: 2)
Ingredients:
1 medium sea bass, halibut or fish cutlet (11-12 oz.)
1 tomato, cut into quarter
1 lime, cut thinly
1 stalk green onion, chopped
3 slices of ginger, julienned
2 garlic cloves, minced
1 chili, sliced
2 tbsp cooking wine
1 tbsp olive oil
steamed rice, optional
Directions:
Prepare the garlic ginger oil mixture: sauté ginger and garlic with oil till golden brown.
Preheat the Air Fryer to 360F.
Prepare the fish: clean, rinse and pat it. Cut it in half to fit in the Air Fryer. Put the fish into the Air Fryer basket. Drizzle it with the cooking wine.
Layer the tomato and lime slices on top of the fish. Cover it with the garlic ginger oil mixture. Top it with the green onion and slices of chili.
Cover ingredients with the aluminum foil. Put it into preheated Air Fryer and cook for 15 minutes.
After the end of cooking time check the fish. If it is not ready yet, continue cooking for another 5 minutes.
Serve hot with steamed rice or any other garnish.
Black Cod with Grapes, Fennel, Pekans And Kale
(Prep + Cook Time: 30 minutes | Servings: 2)
Ingredients:
1 small bulb fennel, sliced vi-inch thick
2 fillets of black cod (6-8 oz.) - may use sablefish alternatively
1 cup grapes, halved
½ cup pecans
2 tsp white balsamic vinegar or white wine vinegar
1+2+1 tbsp extra virgin olive oil, separately
3 cups kale, minced
sea salt to taste
ground black pepper to taste
Directions:
Prepare the air-fryer: preheat it to 400F.
Take the fish fillets and season it with salt and pepper. Drizzle it with 1 tablespoon of olive oil.
Take the basket and place the fish inside, skin side down. Adjust the time to 10 minutes and fry. After the end of cooking place it aside, covering it with foil loosely.
Combine in a bowl fennel, grapes, and pecans. Pour in 2 tablespoons of olive oil and season it with salt and pepper. Then add them to the Air Fryer basket. Make sure the temperature is 400 F and cook it for 5 minutes, shaking the basket once during the process.
Take another bowl and combine minced kale and cooked grapes, fennel, and pecans. Cover the ingredients with balsamic vinegar and the remaining 1 tablespoon of olive oil. Season it with some more salt and pepper. Toss gently.
Serve the fish with the mixture from the previous step.
Grilled Salmon with Capers And Dill
(Prep + Cook Time: 25 minutes | Servings: 2)
Main Ingredients:
10-11 oz. salmon fillet
1 tsp capers, chopped
2 sprigs dill, chopped
1 tbsp olive oil
1 lemon, zest
sea salt to taste
Dressing Ingredients:
5 capers, chopped
1 pinch of lemon zest
2 tbsp plain yogurt
1 sprig dill, chopped
sea salt to taste
black pepper to taste
to decorate:
3-4 slices of lemon, optional
Directions:
Preheat the Air Fryer to 400F.
Take a large bowl and combine the main ingredients such as lemon zest, dill, capers, olive oil, and salt. Stir well and cover the salmon with this mixture.
When the Air Fryer is hot, adjust the time to 8 minutes. Put the salmon into the basket and cook.
In the meantime, make the dressing. Combine all the dressing ingredients and mix them in a separate bowl.
When the salmon is ready, transfer it to the plate, coat it with the dressing and serve hot. You may add a few slices of lemon as a decoration.
Salmon Croquettes
(Prep + Cook Time: 25 minutes | Servings: 2)
Ingredients:
7 oz. salmon fillet, chopped
2/3 cup carrots, grated
2/3 cup potato, grated
½ cup onion, minced
2 tbsp chives, chopped
3 cloves garlic, minced
sea salt to taste
black pepper to taste
<
br /> handful of breadcrumbs
½ cup all-purpose flour
2 egg whites
cooking spray
Directions:
Preheat the Air Fryer to 320F.
Take the cooking spray, egg whites, flour, bread crumbs and set them aside.
In a separate bowl toss well all the remaining ingredients and shape them into small balls.
Cover the balls with the mixture from step 2. Drizzle them with the cooking spray.
Put the balls into the Air Fryer basket and set timer to 4 minutes. Cook.
Open the Air Fryer and turn the balls around. Cook for another 2 minutes. When the color of the balls is even, serve.
Salmon with Dill Sauce
(Prep + Cook Time: 45 minutes | Servings: 4)
Ingredients:
For The Salmon:
1½ pounds salmon (4 pieces, 6oz each)
2 tsp olive oil
1 pinch salt
For The Dill Sauce:
½ cup non-fat greek yogurt
½ cup sour cream
1 pinch salt 2 tablespoons dill, finely chopped
Directions:
Preheat the Air Fryer to 270F. Cut the salmon into four 6-ounce portions and drizzle 1 teaspoon of olive oil over each piece.
Season with a pinch of salt. Place the salmon into the cooking basket and cook for 20-23 minutes.
Make the dill sauce. In a mixing bowl combine the yogurt, sour cream, chopped dill and salt.
Top the cooked salmon with the sauce and garnish with an additional pinch of chopped dill.
Cod Fish Teriyaki with Oyster Mushrooms and Vegetable
(Prep + Cook Time: 20 minutes | Servings: 2)
Ingredients:
1 napa cabbage leaf, sliced to 0.2-inch thickness
6 pieces mini king oyster mushrooms, sliced to 0.1-inch thickness
codfish, 1-inch thickness
1 clove garlic, roughly chopped
sea salt to taste
1 tbsp olive oil
1 green onion, minced
steam rice or veggies, optional
teriyaki sauce ingredients:
1 tbsp brown sugar
2 tbsp mirin
2 tbsp soy sauce
Directions:
Prepare Teriyaki sauce by combining all sauce ingredients, stir and place it aside.
Take the Air Fryer basket and grease it with oil. Place the mushrooms, napa cabbage leaf, garlic, and salt inside. Then layer the fish on top.
Preheat the fryer to 360F for about 3 minutes. When it’s hot, put the basket into the fryer. Cook for 5 minutes. Stir the ingredients.
Pour Teriyaki sauce over the ingredients in the basket. Cook for another 5 minutes at the same temperature.
Transfer the meal to the plate, sprinkle it with green onion and serve with steam rice or veggies.
Black Cod with Grapes, Fennel, Pecans and Kale
(Prep + Cook Time: 30 minutes | Servings: 2)
Ingredients:
2 (6- to 8-ounce) fillets of black cod (or sablefish)
salt and freshly ground black pepper
olive oil
1 cup grapes, halved
1 small bulb fennel, sliced ¼-inch thick
½ cup pecans
3 cups shredded kale
2 tsp white balsamic vinegar or white wine vinegar
2 tbsp extra virgin olive oil
Directions:
Pre-heat the Air Fryer to 400F.
Season the cod fillets with salt and pepper and drizzle, spread or spray a little olive oil on top.
Place the fish, presentation side up (skin side down), into the Air Fryer basket. Air-fry for 10 minutes.
When the fish has finished cooking, remove the fillets to a side plate and loosely tent with foil to rest.
Toss the grapes, fennel and pecans in a bowl with a drizzle of olive oil and season with salt and pepper.
Add the grapes, fennel and pecans to the Air Fryer basket and air-fry for 5 minutes at 400F, shaking the basket once during the cooking time.
Transfer the grapes, fennel and pecans to a bowl with the kale.
Dress the kale with the balsamic vinegar and olive oil, season to taste with salt and pepper and serve alongside the cooked fish.
Grilled Barramundi with Lemon Butter
(Prep + Cook Time: 45 minutes | Servings: 2)
Ingredients:
1 lb. potatoes, small
7 oz barramundi fillets
1 tsp olive oil
¼ bunch thyme
sea salt to taste
pepper to taste
green beans or broccolini, optional
Lemon Butter Sauce Ingredients:
10 black peppercorns
1 bay leaf
1 clove garlic, chopped
1 scallion, chopped
½ cup thickened cream
½ cup white wine
8 oz unsalted butter
1 lemon, juiced
black pepper to taste
sea salt to taste
Directions:
Preheat your Air Fryer to 390F for 5 minutes.
Meanwhile, put whole potatoes to the bowl. Add thyme, salt and cover it with olive oil. Mix the ingredients well.
Put these potatoes in the draw and cook for 20 minutes. After this, layer the fish fillets in the basket and set on top of the potatoes.
Adjust the time to 15 minutes. Cook for 10 minutes and then check if the fish is ready using the knife. If cooked, remove the fish and set aside. If no, continue cooking for 5 minutes more.
While the fish is being cooked, prepare the sauce on the stove. Take the scallion and garlic, heat them over medium-high heat and add peppercorns and bay leaf. Pour in the wine and reduce the heat down by 3/4. Then add the thickened cream and reduce the heat again.
The sauce is ready when it's thick and has dark cream color. Add the butter, whisk it in over low heat but do not boil it. When it is melted, add salt, pepper, and lemon juice. Stir and strain to remove bay leaf and black peppercorns.
Place the fish and potatoes onto the serving plate and add the sauce. It tastes great with green beans or broccolini.
Fish Tacos
(Prep + Cook Time: 25 minutes | Servings: 2)
Ingredients:
peach salsa
corn tortillas
7-8 oz fresh halibut, sliced into small strips
1 + ½ cup all-purpose flour, separately
1 tsp baking powder
1 can of beer
cilantro, chopped
Cholula sauce to taste
2 chili peppers, sliced
2 tbsp olive oil
1 tsp sea salt
Avocado Cream Ingredients:
¾ cup buttermilk
1 large avocado
½ lime, juiced
Directions:
Take the plate, place com tortillas and cover them with peach salsa. Set aside.
Make the batter by mixing together the following ingredients: 1 cup flour, baking powder, beer, and salt. Stir until you have a nice consistency. Cover the halibut with the remaining 1/2 cup of flour, and dip it into the batter to coat it well.
Heat up the Air Fryer to 390F and grease the basket with olive oil. When the fryer is hot, cook the fish for 7-8 minutes or until golden.
Meanwhile, mix all the avocado cream ingredients in the blender until smooth to prepare the avocado cream.
Put the fish on top of peach salsa tortillas and pour it over with the avocado cream. Add some Cholula sauce, sprinkle it with cilantro, chili slices and serve.
Kataifi-Wrapped Prawns with Lemon Garlic Butter
(Prep + Cook Time: 40 minutes | Servings: 5)
Ingredients:
20 large green prawns
7 tbsp unsalted butter
5 cloves garlic, crushed
12 oz kataifi pastry
2 lemons, zested and juiced
black pepper to taste
sea salt to taste
cooking oil sp
ray
salad leaves, optional
wedges of lemon or lime, optional
Directions:
Prepare the prawns: peel the shells away from the body and remove the heads. Slice along the back of each prawn with the help of a small sharp knife and de-vein them.
Take a small saucepan, add butter and melt it over the low heat. Add garlic and lemon zest, and sauté for about 2 minutes. Season it with pepper, salt, and lemon juice. Garlic butter sauce is ready.
Cover the prawns with ½ of garlic butter sauce that you have. Set aside the remaining ½ of the sauce. You will need it in the end.
Preheat your Air Fryer to 360F and cover the tray with the sheet of foil.
Remove the pastry from the bag and tease out the strands. Take 1 tablespoon of pastry and lay it in a 6 inches strand on the clean bench top.
Put the prawn and the butter at the end of this pastry and roll it. The butter helps to stick the pastry to the prawn. The prawn should be coated, but the tail should be exposed. Repeat this step for all other prawns.
Put the prawns into the Air Fryer and set the timer to 10 minutes. After that period, toss them and cook for 5 minutes again.
After the end of cooking check the prawns to reveal if they have the uncooked parts. Toss and cook for another 5 minutes if needed.
Serve prawns with salad leaves and wedges of lemon or lime. Dip the wrapped prawns into the remaining garlic butter sauce that you have set aside in step 3. Enjoy!
Sriracha and Honey Tossed Calamari
(Prep + Cook Time: 25 minutes | Servings: 2)
Ingredients:
1 cup club soda
½ lb calamari tubes (or tentacles), about ¼ inch wide, rinsed and pat dry
½ cup honey
1-2 tbsp sriracha
1 cup all-purpose flour
sea salt to taste
red pepper and black pepper to taste
red pepper flakes to taste
Directions:
[2017] Air Fryer Cookbook: 550 Recipes for Every Day. Healthy and Delicious Meals. Simple and Clear Instructions. Page 17
