Making blackened cod in the air fryer is one of the fastest ways to get a restaurant-quality crust without smoking up your kitchen. The intense, circulating heat locks the spices onto the fish while keeping the inside perfectly flaky and tender.
Here is a foolproof recipe that balances bold heat with a perfect texture.
The Blackened Seasoning Blend
You can use 2 tablespoons of a store-bought blackened seasoning, or mix this fresh batch for the best flavor:
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp dried oregano (or thyme)
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1/2 tsp cayenne pepper (cut to 1/4 tsp if you prefer less heat)
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1/2 tsp ground black pepper
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1/2 tsp kosher salt
The Fish
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2 to 4 cod fillets (about 6 oz each, preferably uniform in thickness)
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1 tbsp olive oil or melted butter
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Fresh lemon or lime wedges for serving
1.Preheat the Air Fryer :Crucial for a good sear.
Set your air fryer to 380°F (190°C) and let it run empty for 3 to 5 minutes. A hot basket jump-starts the crust formation the second the fish hits the grates.
2.Dry the Fillets :Moisture is the enemy of a crust.
Pat the cod fillets completely dry on all sides using paper towels. If the fish is wet, the spices will steam instead of searing.
3.Oil and Season :
Brush both sides of the fillets lightly with olive oil or melted butter. Generously rub your blackened seasoning blend over the fish, pressing it gently into the flesh so it adheres.
4.Air Fry :8 to 10 minutes.
Place the fillets in the hot air fryer basket in a single layer, leaving space between them for air to circulate. Cook for 8-10 minutes. Note: You do not need to flip the fish.
5.Check for Doneness :
The cod is done when the crust is dark and the fish reaches an internal temperature of 145°F (63°C), or when it flakes easily in the center with a fork. Serve immediately with a squeeze of fresh citrus.
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