Thick cod fillets are patted dry, seasoned simply with salt and pepper, then pressed into a seasoned coating spiked with garlic powder, onion powder, and smoked paprika before landing in the air fryer basket. A few minutes at 400°F transforms that coating into a deeply golden, crackly crust while the fish underneath stays flaky and moist — no deep fryer, no mess, no soggy spots. Flipping halfway through gets both sides equally crisp, and checking for that 145°F mark ensures perfectly cooked cod every time. Squeeze fresh lemon over the top and serve with tartar sauce for dunking, and you've got a crunchy, craveable dinner that comes together fast on a weeknight. This one's a solid pick for a gluten free kitchen, delivering all the crispy, golden texture you want from a classic fish stick without any fuss.
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Pat the cod sticks dry with paper towels, then season all over with the salt and pepper.
Set up a three-stage breading station: place the flour in one shallow bowl, beat the eggs in a second shallow bowl, and combine the panko, garlic powder, onion powder, and smoked paprika in a third shallow bowl.
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