Instructions

• Preheat the air fryer to 400°F (200°C).
• Pat the cod pieces dry with paper towels. Season both sides of each piece with sea salt.
• Set up three shallow stations: - Place 2 tablespoons gluten-free (or regular) all-purpose flour on a large, rimmed plate. - Crack 2 eggs into a bowl and whisk until smooth. - On another large, rimmed plate, combine 1/2 cup gluten-free (or regular) panko, 1 teaspoon onion powder, 1 teaspoon fresh dill (minced), 1/2 teaspoon dry mustard, 1/2 teaspoon paprika, and 1/2 teaspoon packed lemon zest; stir to mix evenly.
• Working one piece at a time, dredge a cod piece in the flour, shaking off any excess. Dip it into the whisked eggs, coating it but allowing excess egg to drip off. Press the fish into the panko mixture so it is evenly coated. Transfer the coated piece to the air fryer basket. Repeat with remaining pieces, arranging them in a single layer with a little space between pieces. (You may need to cook in two batches depending on the size of your air fryer.)
• Air-fry the coated cod at 400°F until the tops are golden brown, about 10 minutes. Gently flip each piece and cook another 8–10 minutes, until the fish is opaque through the center and flakes easily with a fork.
• If the underside has softened and you want it crisper, flip the pieces once more and cook an additional 2–3 minutes.
• While the fish cooks, make the dip: stir together 1/2 cup nonfat plain Greek yogurt, 2 teaspoons fresh lemon juice (or to taste), 1 teaspoon fresh dill (minced), and sea salt to taste until smooth.
• Serve the crispy cod immediately with the yogurt-dill dip.