Bang Bang Cod Bites
Adapted by Kyle Libramonte
Prep Time: 20 Mins • Cook Time: 8-10 Mins per batch
Serves 4
Ingredients:
Cod Bites
- 680 g cod fillet (about 1½ lb), cut into 1-inch cubes
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ¾ tsp fine sea salt
- ¼ tsp black pepper
- 30 g cornstarch (about ¼ cup)
For Air Frying
- Avocado or olive oil spray
Bang Bang Sauce
- 120 g nonfat Greek yogurt (about ½ cup)
- 75 g Thai sweet chili sauce (about ¼ cup)
- 1 tbsp sriracha
- 1 tsp rice vinegar
- Juice of 1 lime
To Finish
- 2 scallions, thinly sliced
Instructions
- Dry the Cod: Pat the cod cubes very dry with paper towels. Set them on a wire rack for 10 minutes to air-dry further. Cod holds a lot of water, and surface moisture is the main reason air-fried fish turns out soggy instead of crisp.
- Season and Coat: In a large bowl, toss the cod with the garlic powder, smoked paprika, salt, and black pepper. Add the cornstarch and toss again until every piece has a thin, even coating. Transfer the cod to a colander and gently shake off the excess, since thick patches of cornstarch turn gummy.
- Oil and Preheat The Air Crisper: Place the stainless steel Crisper Disk into the 4.5-quart glass pot of The Air Crisper and lightly spray it with oil. Set The Air Crisper on top, select Air Fry Mode, and preheat for about 3 minutes. A hot Crisper Disk sets the coating on contact, so the cod crisps instead of steaming.
- Load The Air Crisper: Carefully lift off The Air Crisper and set it on a heat-resistant surface. Arrange the cod on the hot Crisper Disk in a single layer, leaving space between the pieces for airflow. Lightly spray the tops with oil. Work in two batches if needed, because crowding will make the fish steam instead of crisp.
- Air Fry: Return the Air Crisper to the pot. Cook in Air Fry Mode for about 8–10 minutes, using tongs to turn the bites halfway through. The cod is done when it reaches 145°F inside, flakes under light pressure, and the coating looks dry and matte.
- Make the Bang Bang Sauce: While the cod cooks, whisk together the Greek yogurt, sweet chili sauce, sriracha, rice vinegar, and lime juice until smooth. Taste and adjust, adding more sriracha for extra heat or more lime juice for brightness.
- Toss and Serve: Transfer the hot cod bites to a large bowl. Spoon about two-thirds of the sauce over the top and toss gently to coat. Sprinkle with the scallions and serve right away, with the remaining sauce on the side for dipping.
Chef's Tip
- Don't skip the preheat. Putting the cod onto a hot, oiled Crisper Disk helps the coating set right away and keeps the bites from sticking.
- Sauce at the last second. A crisp cornstarch coating starts to soften as soon as it meets the sauce, so toss and serve immediately. If people are eating at different times, serve the sauce on the side for dipping.
- Using frozen cod? Make sure it's fully thawed and pressed very dry, or the coating will slide off during cooking.
- Don't overcrowd the Crisper Disk. For the crispiest results, cook in batches and leave room between each piece.
- Reheating leftovers. Sauced bites won't stay crisp. Store the cod and sauce separately, then reheat the unsauced bites in ReCrisp Mode for about 3 minutes and toss with sauce just before serving.
- Serving ideas. Serve the bites over rice with sliced cucumber, tucked into tortillas with cabbage slaw, or over shredded lettuce for a lighter bowl.
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