Air-Fryer Parmesan Fish and Chips
Crushed corn flakes and freshly grated Parmesan create a flavorful, crunchy, and golden crust for tender cod fillets in this easy-to-make recipe. Start the fries first and you'll have an ideal meal in about 30 minutes.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
- 1 lb. Stew's Cod Fillet
- 1lb. Russet Potatoes
- 2 Tbsp. Stew's 100% Italian Extra Virgin Olive Oil
- 1/2 teaspoon Stew's Kosher Salt, divided
- 1/3 cup All-Purpose Flour
- 1 Stew Organic Large Brown Egg
- 2 Tbsp. Water
- 2/3 cup crushed Corn Flakes
- 1 Tbsp. Stew's Grated Parmigiano Reggiano
- 1/8 teaspoon Stew's Cayenne Pepper
- Lemon Wedges, optional for serving
- Tarter Sauce, optional for serving
Preheat air fryer to 400 F. Peel and cut the potatoes in half lengthwise, then into ¼-inch slices. Cut slices into ¼-inch sticks. Place in a bowl, rinse well with cold water, and pat dry with paper towels.
In a large bowl, toss the potatoes with the oil, then sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Working in batches, place the fries in an even layer in the air fryer basket with no overlapping and cook, turning them halfway through, until golden brown and crisp, about 14 – 16 minutes.
While the potatoes are cooking, mix the flour and remaining pepper in a shallow bowl. In a separate bowl, whisk the egg with the water. In another bowl, toss the corn flakes with the cheese and cayenne pepper.
Sprinkle cod fillets with the remaining salt, dip into the flour mixture and coat both sides. Dip into the egg mixture, then corn flake mixture; patting to help coating adhere.
Remove potatoes from the basket, keep warm and set aside. Place fish in a single layer on tray in air-fryer basket. Cook until fish is lightly browned, turning halfway through cooking time, about 8-10 minutes. Add the fries back to the basket to warm through. Serve immediately. Sprinkle the fish with a squeeze of fresh lemon juice, if desired, or with tartar sauce on the side.