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Almond-Parmesan Crusted Cod Batons with Zesty Lemon-Dill Aioli

Succulent, flaky Atlantic cod strips hand-breaded in a crunchy blend of finely ground almonds and aged Parmesan cheese, air-fried to golden perfection. Served with a creamy, sugar-free aioli infused with fresh dill and bright lemon zest for a sophisticated, keto-compliant take on a childhood favorite.

Recipe

Cook Time: 25 minutes

Servings: 4 servings

Ingredients

•1.5 lbs fresh Atlantic cod fillets, patted dry and cut into 1-inch wide batons
•1 cup finely ground almond flour
•1/2 cup aged Parmesan cheese, finely grated
•1 teaspoon smoked paprika
•1/2 teaspoon garlic powder
•1/2 teaspoon onion powder
•1/2 teaspoon sea salt
•1/4 teaspoon freshly cracked black pepper
•2 large eggs, beaten
•Avocado oil spray
•1/2 cup sugar-free avocado oil mayonnaise
•1 tablespoon fresh dill, finely minced
•1 teaspoon organic lemon zest
•1 tablespoon fresh lemon juice
•1 small garlic clove, grated into a paste

Instructions

1In a small chilled bowl, whisk together the mayonnaise, minced dill, lemon zest, lemon juice, and garlic paste until smooth. Cover and refrigerate for at least 20 minutes to allow the flavors to meld.
2In a shallow dish, combine the almond flour, grated Parmesan, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix thoroughly to create the breading.
3Place the beaten eggs in a second shallow dish. Ensure the cod batons are completely dry before proceeding.
4Dip each cod baton into the egg wash, allowing the excess to drip off, then dredge thoroughly in the almond-parmesan mixture, pressing gently to ensure an even, thick coating.
5Preheat the air fryer to 400°F (200°C). Lightly spray the air fryer basket with avocado oil.
6Arrange the cod batons in a single layer in the basket, ensuring they do not touch to allow for maximum airflow and crispiness. Lightly spray the tops with avocado oil.
7Air fry for 8 to 10 minutes, carefully flipping the batons halfway through, until the crust is deep golden brown and the fish flakes easily with a fork.
8Serve the hot cod batons immediately with a side of the chilled lemon-dill aioli and additional lemon wedges if desired.

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