Name: Air Fryer Summer Fish Fry
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: 1 pound skinless cod fillets; Kosher salt and freshly cracked black pepper; 1 cup all-purpose flour; 2 large eggs, lightly beaten; 2 cups panko breadcrumbs; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 10 ounces frozen French fries; 3/4 cup mayonnaise; 1 tablespoon finely chopped dill; 1 tablespoon finely chopped cornichons; 1 tablespoon white wine vinegar; 2 teaspoons chopped capers (rinsed and drained); 1 teaspoon Dijon mustard; Kosher salt and freshly cracked black pepper

Directions

Special equipment:

a 6-quart air fryer

For the fish and fries: Cut the cod into strips 1 inch wide by 2 inches long. Season with 1/2 teaspoon salt and some pepper. Set up a breading station with three wide shallow bowls or baking dishes, one with the flour, one with the eggs whisked with a splash of water and one with the panko. Whisk the paprika, garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper into the flour.
Working in small batches, toss the fish in the flour, then dip into the egg and, finally, coat with the panko. Arrange in a single layer in the basket of a 6-quart air fryer as they’re done. Cook in the air fryer at 350 degrees F for 10 minutes, flipping the fish halfway through, until the fish is golden brown and crispy. Transfer to a dish and sprinkle with salt.
Add the fries to the air fryer and cook until golden brown and crispy, about 10 minutes. During the last minute of cooking, add the fish on top of the fries to reheat.
For the tartar sauce: While the fish is cooking, mix the mayonnaise, dill, cornichons, vinegar, capers, mustard and some salt and pepper in a small bowl.
Serve the fish and fries immediately with the tartar sauce.

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Air Fryer Summer Fish Fry

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