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Keto air fryer cod with a crispy golden coating served with asparagus, cherry tomatoes, and fresh lemon
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Keto Air Fryer Cod - Crisp, Flaky, and Ready in Minutes

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • Cod fillets (4 pieces, 4–6 oz each; fresh or thawed)
  • Almond flour (fine, not almond meal)
  • Grated Parmesan cheese (the dry, sandy kind grate or tub)
  • Olive oil or avocado oil
  • Egg (for the coating)
  • Lemon (zest and wedges for serving)
  • Garlic powder
  • Smoked paprika (or sweet paprika)
  • Dried parsley or Italian seasoning
  • Salt and black pepper
  • Cooking spray (avocado or olive oil, for the basket)
  • Optional: cayenne pepper, onion powder, fresh parsley, keto mayo or aioli for dipping

Instructions

  • Preheat the air fryer. Set it to 400°F (200°C) for 5 minutes. A hot basket helps the coating crisp faster.
  • Prep the fish. Pat cod fillets very dry with paper towels. If very thick, cut into uniform pieces so they cook evenly. Season both sides with salt and pepper.
  • Make the coating. In a shallow bowl, mix 1/2 cup almond flour, 1/3 cup grated Parmesan, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried parsley, 1/2 teaspoon salt, and a pinch of black pepper. Add a pinch of cayenne if you like heat. Zest in 1/2 teaspoon lemon zest for brightness.
  • Beat the egg. In another bowl, whisk 1 egg with 1 teaspoon olive oil. The oil helps browning and reduces sticking.
  • Coat the fillets. Dip each fillet in the egg, let excess drip, then press into the almond-Parmesan mix to coat both sides. Press gently so it adheres. Set on a plate.
  • Grease the basket. Lightly spray the air fryer basket with cooking spray. This is key to prevent sticking.
  • Air fry. Arrange cod in a single layer with a little space between pieces. Air fry at 400°F (200°C) for 8–10 minutes, flipping once halfway. Thinner fillets finish in 7–8 minutes; thicker ones may need 10–12 minutes.
  • Check doneness. Cod is done at an internal temp of 145°F (63°C) and should flake easily. The coating should look golden and crisp.
  • Finish and serve. Squeeze fresh lemon over the top. Add chopped parsley if you like. Serve with a simple salad, roasted asparagus, or cauliflower mash.