Battered Cod Bites in the Air Fryer
Crispy, bite-sized cod pieces in a spiced batter, inspired by Dutch kibbeling and baked golden in the air fryer. Served with a fresh ravigote sauce with capers, cornichons and herbs.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 3 Bowl
- 1 Whisk
- 1 Bagepapir (til airfryer)
Ingredients
- 600 g Cod fillet Skinless and boneless
1 pcs Lemon Cut into wedges
Spiced batter
125 g Plain flour
1 pcs Egg- 1 dl Soda water Ice-cold
2 tsp Paprika Sweet
1 tsp Garlic powder
1 tsp Onion powder- 0.5 tsp Curry powder
0.5 tsp White pepper Ground
1 tsp Salt
Coating
100 g Panko Or breadcrumbs- 1 tbsp Rapeseed oil For spraying or drizzling
Ravigote sauce
1 dl Mayonnaise
4 tbsp Crème fraîche 18%
1 pcs Shallot Finely chopped- 2 tbsp Cornichons Finely chopped
1 tbsp Capers Chopped- 2 tbsp Parsley Freshly chopped
1 tbsp Chives Finely chopped
1 tsp Dijon mustard
Instructions
Ravigote sauce
- Stir 1 dl Mayonnaise together with 4 tbsp Crème fraîche, 1 pcs Shallot, 2 tbsp Cornichons, 1 tbsp Capers, 2 tbsp Parsley, 1 tbsp Chives and 1 tsp Dijon mustard. Season to taste with salt and pepper, and place the sauce in the fridge while you prepare the fish.
Preparation
- Cut 600 g Cod fillet into bite-sized pieces of about 3 x 3 cm, and pat them dry with kitchen paper so the batter sticks well.
- Mix 125 g Plain flour, 2 tsp Paprika, 1 tsp Garlic powder, 1 tsp Onion powder, 0.5 tsp Curry powder, 0.5 tsp White pepper and 1 tsp Salt in a bowl.
- Whisk 1 pcs Egg and 1 dl Soda water into the flour mixture to a thick, smooth batter with no lumps. The batter should have the same consistency as thick Greek yoghurt. A thin, runny batter won't set in the air fryer — it will run off the fish and stick to the basket instead.
- Dip the fish pieces in the batter so they're coated all over, and let the excess batter drip off. Then roll them in 100 g Panko, and press the coating on firmly.
Cooking in the air fryer
- Preheat the air fryer to 200 °C on the fan setting.
- Place the cod pieces in a single layer on baking paper in the air fryer basket, with a little space between them so they don't stick together. Spray or drizzle them lightly with half of the 1 tbsp Rapeseed oil.
- Bake the cod pieces at 200 °C for 10 minutes. Turn them carefully after 5 minutes, and spray or drizzle the rest of the oil over them, so they turn golden and crispy on all sides.
- Check that the fish is done: it should be white all the way through and flake easily. If the crust isn't golden enough yet, give the pieces 1-2 more minutes at 200 °C.
Serving
- Serve the battered cod pieces immediately, while the crust is crispy, with the cold ravigote sauce for dipping and 1 pcs Lemon cut into wedges.
Notes
Tips for a perfect result:
Put the coated pieces in the freezer for 10 minutes before air frying. This firms up the batter, so the coating stays on when you turn them. Use one hand for the batter and the other for the coating, so your fingers don't get sticky. Thick batter or coating:
A thin, runny batter like the kind used for deep-frying won't set in the air fryer — it will just run off the fish and stick to the basket. So keep the batter as thick as Greek yoghurt, and let the panko layer give you the crispy crust. If you'd rather have a light coating, you can instead turn the pieces in the spiced flour, then in beaten egg, and finally in panko. Variation:
Kibbeling is traditionally made with cod, but coley, hake and whiting work just as well. The ravigote sauce can also be swapped for a garlic dressing, which is just as popular with kibbeling in the Netherlands. Serving:
Serve the cod pieces as a snack with the sauce for dipping, or as a dinner with fries and a crisp salad. Portion size:
If your air fryer is smaller, you can make the dish in two batches.
Put the coated pieces in the freezer for 10 minutes before air frying. This firms up the batter, so the coating stays on when you turn them. Use one hand for the batter and the other for the coating, so your fingers don't get sticky. Thick batter or coating:
A thin, runny batter like the kind used for deep-frying won't set in the air fryer — it will just run off the fish and stick to the basket. So keep the batter as thick as Greek yoghurt, and let the panko layer give you the crispy crust. If you'd rather have a light coating, you can instead turn the pieces in the spiced flour, then in beaten egg, and finally in panko. Variation:
Kibbeling is traditionally made with cod, but coley, hake and whiting work just as well. The ravigote sauce can also be swapped for a garlic dressing, which is just as popular with kibbeling in the Netherlands. Serving:
Serve the cod pieces as a snack with the sauce for dipping, or as a dinner with fries and a crisp salad. Portion size:
If your air fryer is smaller, you can make the dish in two batches.
Nutrition
Calories: 536kcalCarbohydrates: 37gProtein: 34gFat: 27gSaturated fat: 4gPolyunsaturated fat: 7gMonounsaturated fat: 15gTrans fat: 0.1gCholesterol: 120mgSodium: 930mgPotassium: 795mgFiber: 2gSugar: 3gVitamin A: 957IUVitamin C: 9mgCalcium: 64mgIron: 1.9mgNet carbohydrates: 35g
