Zubereitung

1. 1

   Divide the cod fillet into eight roughly equal pieces and pat them dry all over. Only dry fish takes the coating; where it is damp, the coating flakes off later.

2. 2

   Drizzle the pieces with the lemon juice and season them with the salt. Mix the plain flour with the paprika, whisk the eggs in a second bowl and put the breadcrumbs in a third.

3. 3

   Turn the pieces of fish first in the seasoned flour, then in the egg and finally in the breadcrumbs, pressing the coating on firmly all round. A tight coating does the job of the beer batter here and keeps the juices in the fish.

4. 4

   Brush the coated pieces thinly all over with the rapeseed oil. Two tablespoons are enough for the whole quantity, but without a film of oil the coating stays floury and pale.

5. 5

   Preheat the airfryer to 200 °C.

6. 6

   Lay the pieces of fish in the basket in a single layer, well spaced, and stack nothing; with a larger quantity, work in two batches. Baking paper is not needed here — if you do use some, cut it to the size of the basket and let the food weigh it down, otherwise it flies into the fan.

7. 7

   Turn the pieces carefully and cook them for another five minutes until the coating is golden brown and the fish has reached 62 to 65 °C in the centre. At that temperature the flesh separates into white flakes and stays juicy.

8. 8

   Take the Backfisch out of the basket and serve it at once, as the coating turns soft within minutes in the closed machine.