Ingredients:
- 1/4 cup low-fat buttermilk
- 3 teaspoons Old Bay seasoning (divided)
- 4 (4-ounce) cod fillets (or other firm white fish)
- 1/4 cup all-purpose flour
- 1 large egg
- 1 cup Panko breadcrumbs
- Lemon wedges for serving
- Tartar sauce for serving
- Chopped fresh parsley (optional)
Instructions:
- Marinate the fish: In a liquid measuring cup, combine the buttermilk and 1 teaspoon of Old Bay. Place the fish in a zip-top bag, pour the buttermilk mixture over it, and refrigerate for 20 minutes.
- Set up the dredging stations: Place the flour in a wide, shallow dish. In a second dish, whisk the egg until well blended. In a third dish, combine the Panko and the remaining 2 teaspoons of Old Bay.
- Dredge the fish: Remove a fillet from the marinade, shake off any excess, and dip it in the flour, then the egg, and finally the Panko. Press the Panko onto the fish to ensure it sticks. Repeat with the remaining fillets.
- Air fry the fish: Spray the air fryer basket with nonstick spray. Place the fillets in a single layer and mist with nonstick spray. Air fry at 390°F for 10-12 minutes, flipping halfway through.
- Check for doneness: The fish is done when it’s firm, flakes easily with a fork, and registers 145°F on an instant-read thermometer.
- Serve:
Serve the fish hot with lemon wedges, tartar sauce, and parsley (optional).
Tips:
- To make your own low-fat buttermilk, add 3/4 teaspoon of white vinegar, cider vinegar, or lemon juice to a liquid measuring cup and fill it to the 1/4 cup mark with skim milk. Stir and let it sit for 5 minutes.
- For a mess-free dredging process, use tongs or chopsticks to transfer the fillets between stations.
- Don’t crowd the air fryer basket. Work in batches to ensure the fish cooks evenly.
- Use an instant-read thermometer to ensure the fish is cooked to perfection.
