Air Fryer Cod Sandwiches
Four 6 ounce cod fillets
3 Eggs
1 1/4 cups Panko
2 tbsp Parsley
1 cup All purpose flour
1 tsp garlic powder
Kosher salt, to taste
Cayenne pepper, to taste
1 tsp smoked paprika
Good quality buns
Hot sauce
Coleslaw
4 cups pre-chopped coleslaw mix
2/3 cup Mayonnaise
2 tbsp Apple cider vinegar
Juice from one lemon
Kosher salt and fresh-ground pepper, to taste
2 tbsp Granulated sugar
2 tbsp Sriracha
For the coleslaw, combine the mayonnaise, apple cider vinegar, lemon juice, salt, pepper, sugar and sriracha. Stir it well until a dressing is formed. Add the coleslaw mix to the bowl and toss in the dressing. Set aside in the fridge.
To make the fish, pat dry the fillets and season on both sides with salt and pepper. Using three separate bowls, prepare the breading ingredients. In one bowl whisk the egg with hot sauce, in another bowl mix together the flour, salt, pepper, paprika, cayenne pepper and garlic powder. In the third bowl, mix together the breadcrumbs and parsley.
Dip each cod fillet into the flour mix, next into the egg then the panko breadcrumbs until well coated.
Transfer the breaded fillets to a preheated air fryer and spray each with cooking spray. Cook at 400F for 10-12 minutes.
To assemble your sandwich, spread some of the guacamole on the bottom of the bun, add the fried cod and hot sauce if you like it spicy then finish with the Cole slaw. Cover with the top bun and enjoy with a side salad or chips.
Grilled Guacamole
3 avocados, halved and pitted
2 large jalapenos, halved and seeded
2 medium cloves garlic, ground into a paste with kosher salt or grated
1 small red onion, finely chopped
Juice of 1 lemon
Juice of 1 lime
Kosher salt, to taste
Heat a grill pan to medium heat and place the avocados and jalapenos in the pan cut-side down. Grill until the avocados and jalapenos start to char, 3 to 5 minutes.
In a medium bowl, douse the garlic and onions with the lemon and lime juices. Season liberally with salt and set aside to allow the flavors to marry.
Scoop the avocado flesh from the skins. Place a metal cooling rack over the bowl. Working with one half at a time, place the avocado cut-side down on the rack and press down, pushing it through the rack.
The rack will dice it as its being added to the bowl. Repeat for the remaining halves. Finely chop the jalapenos and add to the guacamole. Mash with a fork until fairly smooth. Adjust the salt, and then serve.