Instant Air Fryer "One Pan" Crunchy Cod Fillet and Sliced Potatoes
I decided to start working on the Air Fryer Oven equivalent of the "One Pan" meal. One of my favorite sources for one pa meals that work great every time is America's Test Kitchen. They have a wonderful cookbook for the air fryer called Air Fryer Perfection, and 2 of my favorite recipes is the Cod Fillet cooked with Potatoes and their Crunchy Cod Fillets. There were aspects I loved about each recipe and so I decided to work on a recipe that combined the best parts of each one and added my own twist to make it simpler for a weeknight and just a bit more tasty, in my opinion.
- 2 Tbl Butter
- 3 cloves Garlic
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Pepper
- 2 Russet Potatoes
- 4 Cod fillets
- 1/4 tsp Kosher Salt
- 1/8 TSP Ground Pepper
- 2 TSP Olive Oil
- 3/4 CUP Panko
- 1 Tbl Sazon Completa
- 1 Egg Yolk
- 1/8 tsp Mustard
- 2 Tbl Mayonnaise
Cover the 9 x 13 cookie sheet with aluminum foil. Spray with PAM or coat well with Vegetable Spray. Set aside.
**If using the Vortex Plus, use a smaller pan and halve the recipe. If using the Vortex or Basket Style Air Fryer, halve the recipe (2 cod fillets) and line the basket with foil so there is foil that folds up the sides in order to rotate the food halfway through cooking.**
In a large microwavable bowl add 2 Tbl Butter, 3 minced Garlic Cloves, 1/2 tsp Kosher Salt, and 1/4 tsp Ground Black Pepper. Microwave for 30 seconds just until butter is melted. Don't overcook! Set aside.
Clean and scrub your 2 Russet Potatoes. Make sure to clean them well because you are going to leave the skin on.Using a mandolin (or a sharp knife) slice Potatoes into 1/4 inch even slices.
Place them in the bowl of Garlic Butter mixture and toss until all the Potatoes are well coated.
Make 3 rows of Potatoes, overlapping them like you are shingling a roof. Try to shingle as many of the Potatoes in a row as you can. You will have some Garlic Butter mixture in the bottom of the bowl. Remove any of the Potatoes that are left and keep as much as the Garlic Butter mixture that is left and set the bowl aside.
Directions for Omni/Omni Plus
Directions for Vortex Plus
**If using the Vortex you can only make half of the recipe. Follow the directions for set up, but only with half the ingredients and use a cookie sheet that fits the Vortex Plus.**Place the Baking Tray upside down on the lowest position. Preheat the Vortex Plus on Air Fry for 400°F and set the time to 15 mins and press "START".
Directions for Vortex and Basket Style
Set Temperature to 400°F for 16 mins. Rotate half way through the cooking time by lifting the foil by the sides and turning 180°.
When the Air Fryer is done preheating, place the Potatoes in the oven and cook for 15 - 18 mins until the Potatoes have spots of light brown color and you can pierce them with a knife with slight resistance. Don't overcook because you will be cooking them again.While the Potatoes are cooking, prepare the Cod Fillets and coating.
In a small bowl whisk together 2 Tbl Mayo, 1 Egg Yolk, and Salt and Pepper. Set aside.
In the large bowl you mixed the Potato slices in, add 3/4 cup Panko Bread Crumbs, 2 tsp Olive Oil, and 1 Tbl Sazon Completa (or whatever seasoning you would like). Mix well so all the ingredients are distributed well and the leftover Butter Garlic mixture is incorporated into the breadcrumbs.
When the Potatoes are done cooking, remove them carefully and place on a potholder on the counter. Pat the Cod Fillets dry with a paper towel and then place the Cod Fillets on top of the Potatoes, skin side down.Spoon about a Tbl of the Mayo mixture onto each Cod Fillet and spread over the top of the fish. Add about a 1/4 cup of the Panko mixture to the top of the Cod Fillets and spread out and press down.
Place tray back in the Oven and set to Air Fry at 360°F for 16 - 18 mins. Cook until fish registers 135°F. Remove from Oven and let rest for a few minutes. Using a spatula, left onto a plate with Potatoes so the fish won't fall apart.Buen Provecho!