Miso and butter together do something that neither does alone, and cod is thick enough to take the heat without falling apart. A short marinade is plenty. Leave it overnight like the restaurant version and the salt starts curing the fish firm.
Everything you need
- 2 cod loin fillets, skinless
- 2 tbsp white miso paste
- 2 tbsp (28 g) unsalted butter, softened
- 1 tbsp maple syrup
- 1 tsp soy sauce
- 1 tsp rice vinegar
- 1 tsp fresh ginger, grated
- 2 spring onions, sliced
- 1 tsp sesame seeds
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
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Mash the miso, butter, maple syrup, soy, vinegar and ginger into a smooth paste.
For this step
- 2 tbsp white miso paste
- 2 tbsp (28 g) unsalted butter
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- 1 tsp fresh ginger
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Pat the cod dry and coat it all over with two thirds of the paste. Leave it 20 minutes at room temperature, or up to 2 hours in the fridge.
For this step
- 2 tbsp white miso paste
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Line the basket with perforated paper, since this glaze sticks to bare metal and tears the fish when you lift it.
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Air fry at 190°C / 375°F for 6 minutes, then brush on the rest of the paste.
For this step
- 2 tbsp white miso paste
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Cook another 3 to 4 minutes, until the glaze is bubbling and dark in spots and the fish flakes when you press it.
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Rest for 2 minutes, then scatter over the spring onions and sesame seeds and serve on rice with the pan juices.
For this step
- 1 tsp rice vinegar
- 2 spring onions
- 1 tsp sesame seeds
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Air fryer notes
- Cook at 190°C / 375°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Thick loin pieces, at least 3 cm, hold together far better than thin tail ends, which overcook and shred.
- Miso burns easily because of the sugars in it. Hold back some of the glaze for the end rather than piling it all on at the start.
Make it your own
- Salmon works just as well and needs a minute less. Black cod is the original if you are feeling flush.
- Add a teaspoon of gochujang for heat, or swap maple for mirin and a pinch of sugar.
Storing & reheating
Refrigerate for 2 days. Flake leftovers cold through rice or salad rather than reheating, which dries the fish out.
Frequently asked
How long does cod take in an air fryer?
About 9 to 10 minutes at 190°C for a 3 cm thick loin. It is done when the flesh turns opaque and flakes with light pressure.
Can I cook frozen cod this way?
Defrost it first for this recipe. Frozen fillets release water that thins the glaze and it slides off instead of caramelising.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.