This 30-minute air fryer cod dinner keeps things simple: flaky white fish with a lightly crisp top, plus quick buttered peas finished with tarragon and lemon.
Why This Air Fryer Recipe Works
Cod cooks fast in the air fryer, so you get a weeknight-friendly main without turning on the oven. A light mayo-mustard coating helps the seasonings stick and promotes browning without heavy breading.
Buttered peas come together on the stovetop while the fish cooks, so everything lands on the table at the same time. Tarragon adds a gentle anise note that works especially well with lemon and butter.
- Fast cook time with reliable doneness
- Moist, flaky interior with a lightly crisped surface
- Simple pan sauce vibe from butter, lemon, and herbs—no extra steps
Ingredients You’ll Need
Choose cod fillets that are similar in thickness so they finish at the same time. Fresh or frozen both work; just thaw fully and pat dry.
- Cod fillets (about 1 1/2 lbs total; 4 fillets, 5–6 oz each)
- Mayonnaise (2 tbsp)
- Dijon mustard (1 tsp)
- Olive oil or avocado oil (1 tsp, optional for extra browning)
- Kosher salt (3/4 tsp total, divided)
- Black pepper (1/2 tsp)
- Garlic powder (1/2 tsp)
- Paprika (1/2 tsp; sweet or smoked)
- Lemon (zest and 1–2 tbsp juice)
- Frozen peas (12 oz)
- Unsalted butter (3 tbsp)
- Fresh tarragon (1–2 tbsp chopped) or 1 tsp dried tarragon
If your fillets are very thin, plan to shorten the cook time by a couple minutes. If they’re thick (over 1 inch), add time and check the center.
How to Make 30-Minute Air Fryer Cod with Buttered Peas and Tarragon in the Air Fryer
1) Prep the cod.
Pat the cod very dry with paper towels. This is the biggest step for better browning.
In a small bowl, mix mayonnaise, Dijon, lemon zest, 1 tbsp lemon juice, garlic powder, paprika, 1/2 tsp salt, and pepper. Brush or spread a thin layer over the top of each fillet (not the sides).
2) Preheat and set up the basket.
Preheat the air fryer. Lightly oil the basket or use perforated parchment made for air fryers (keep it weighted down by the fish so it doesn’t lift into the fan).
3) Air fry the cod.
Place fillets in a single layer with space around each one. Cook until the top is lightly browned and the fish flakes easily with a fork.
4) Make the buttered peas.
While the cod cooks, add peas to a small saucepan with 2 tbsp water. Cover and heat over medium for 3–4 minutes, stirring once, until hot.
Drain off any extra water. Add butter, remaining 1/4 tsp salt, and tarragon. Stir until glossy, then finish with another squeeze of lemon to taste.
5) Serve.
Plate cod with a generous scoop of peas. Add black pepper and a little extra lemon juice if you like it bright.
Air Fryer Time and Temperature
For most standard basket-style air fryers, cook cod at 400°F for 8–11 minutes. Start checking at 8 minutes for thinner fillets.
Target doneness is when the thickest part flakes easily and the center looks opaque. If you use an instant-read thermometer, aim for about 130–140°F and let carryover heat finish it as it rests for 2 minutes.
- Thin fillets (under 3/4 inch): 400°F for 7–9 minutes
- Average fillets (3/4–1 inch): 400°F for 8–11 minutes
- Thick fillets (over 1 inch): 400°F for 11–13 minutes (check early)
Air fryer models vary, so treat the first batch as your baseline and adjust by 1–2 minutes next time.
Tips for the Best Results
Dry fish browns better. After thawing frozen cod, press it between paper towels for a minute or two to remove surface moisture.
Keep the coating thin and mostly on top. A thick layer can slide or soften, while a thin smear helps seasoning cling and encourages light crisping.
- Don’t overcrowd: cook in two batches if needed for better airflow.
- Add peas at the end if you want them firmer; cook longer for softer peas.
- Rest the cod for 2 minutes before serving so the juices settle.
Variations and Substitutions
Swap cod for haddock or pollock using the same method; thickness matters more than the specific white fish. For salmon, lower heat to 390°F and start checking at 7 minutes.
No tarragon? Try fresh dill or parsley for a different but still classic fish-and-lemon profile. If using dried tarragon, start with 1 tsp since it’s more concentrated.
Want a little crunch? Sprinkle 1–2 tbsp panko on top of the mayo mixture right before cooking. It won’t be heavy breading, but it adds a crispier finish.
What to Serve With It
This plate is already balanced, but it pairs well with simple starches that catch the lemony butter from the peas.
- Roasted baby potatoes or air-fried fingerlings
- Steamed rice or buttered noodles
- Side salad with vinaigrette
- Garlic toast
For another quick side that fits the same timing, see Air Fryer Recipes.
Storage and Reheating
Store leftover cod and peas in separate airtight containers in the fridge for up to 2 days. Keeping them separate helps the fish stay less soggy.
To reheat cod in the air fryer, warm at 350°F for 3–5 minutes until heated through. Reheat peas gently on the stovetop with a splash of water (or microwave in short bursts), then add a small pat of butter to refresh.
If you’re looking for more air-fryer reheating guidance, Air Fryer Reheating Guide.
FAQ
Can I use frozen cod in the air fryer?
Yes, but thawing first gives better texture and browning. Thaw overnight in the fridge (or in a sealed bag in cold water), then pat very dry before seasoning. Cooking from frozen tends to release water and soften the surface.
How do I know when air fryer cod is done?
The center should be opaque and flake easily when you press with a fork. If you use a thermometer, pull it around 130–140°F and let it rest for a couple minutes. Overcooking is what makes cod turn dry and tough.
Why isn’t my cod getting any color on top?
Excess moisture is usually the reason, so pat it drier next time. Also make sure there’s space between fillets for airflow, and preheat the air fryer. A tiny drizzle of oil on top can help with browning.
Can I make this without mayonnaise?
You can swap in Greek yogurt, sour cream, or a little melted butter mixed with Dijon. The top won’t brown quite the same, but it will still taste great. Keep the coating thin so it doesn’t slide.
Do peas and tarragon really go with fish?
They do, especially with lemon and butter in the mix. Tarragon is assertive, so start small (1 tbsp fresh) and add more after tasting. Dill is the easiest alternative if you’re unsure.
