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Le Chaudron recipe
Filet de cabillaud pané à l'air fryer
Air fryer breaded cod
⏱ 25 minServes 4Easy260 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4cod fillets
70 g (2½ oz)breadcrumbs
1egg, beaten
3 tbspflour
1lemon, zested
1bunch of parsley, chopped
- 4 cod fillets
- 70 g (2½ oz) breadcrumbs
- 1 egg, beaten
- 3 tbsp flour
- 1 lemon, zested
- 1 bunch of parsley, chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Pat the cod dry.
- Mix the breadcrumbs with the lemon zest and parsley.
- Dredge in flour, then egg, then breadcrumbs.
- Preheat the air fryer to 190 °C (375 °F) for 3 minutes.
- Cook in a single layer at 190 °C (375 °F) for 12 minutes.
- The fish should flake easily. Serve with lemon.
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