Air Fryer Fish

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  Buttermilk, Cultured, Low-Fat(60g)
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  Old Bay seasoning blend(15g)
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  Cod, Fillet
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  Flour, All-Purpose, White(60g)
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  Egg, Whole, Large
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  Bread Crumbs, Panko, Dry(240g)
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  Lemon
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  Tartar sauce
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  Parsley, Fresh

Instructions

1. 1Stir together the buttermilk and 1 teaspoon Old Bay in a liquid measuring cup. Place the cod fillets in a large ziptop bag, pour the buttermilk mixture over them, seal tightly while removing excess air, and turn several times to coat. Refrigerate for 20 minutes.
2. 2While the fish marinates, set up three shallow dishes: place the flour in the first, whisk the eggs until well blended in the second, and stir together the panko and remaining 2 teaspoons Old Bay in the third.
3. 3Working one fillet at a time, remove the fish from the marinade and shake off excess liquid. Dip in flour coating all sides, then in egg (letting excess drip off), then in the panko mixture, pressing gently so it adheres to all surfaces. Place on a parchment-lined plate and repeat with remaining fillets.
4. 4Coat your air fryer basket with nonstick spray and arrange the fillets in a single layer without touching (work in batches if needed). Lightly mist the tops with nonstick spray.
5. 5Air fry at 390°F for 10–12 minutes, flipping the fillets around the 6-minute mark, until the fish is firm, flakes easily with a fork, and registers 145°F on an instant-read thermometer.
6. 6If cooking in batches, keep finished fillets warm on a wire rack set over a baking sheet in a 250°F oven while you cook the remaining fish.
7. 7Divide the cooked fish evenly among 4 serving plates while hot and serve immediately with lemon wedges, tartar sauce, and fresh parsley.