Sesame-Ginger Crusted Cod with Quick Pickled Cucumber Ribbon Salad
This keto-friendly cod recipe features a zesty sesame-ginger crust, crisped to perfection in the air fryer, and is paired with a refreshing quick pickled cucumber ribbon salad. Ready in under 20 minutes, it's a flavorful, low-carb meal perfect for busy weeknights.
- 4 pieces cod fillets (about 5 oz each)
- 3 tbsp toasted sesame seeds
- 2 tbsp almond flour
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce (tamari for gluten-free)
- 1 tbsp sesame oil
- 1 large egg, beaten
- 1 large English cucumber
- 2 tbsp rice vinegar
- 1 tsp erythritol or keto sweetener
- 0.5 tsp salt
- 2 tbsp fresh cilantro, chopped
- 0.25 tsp black pepper
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Instructions
Preheat the air fryer to 400°F. Pat cod fillets dry and season both sides with salt and pepper.
⏱️ 2 minutes 🌡️ 400°FIn a shallow bowl, combine sesame seeds, almond flour, and grated ginger. In another bowl, beat the egg. Dip each fillet in the egg, then press into the sesame mixture to coat all over.
⏱️ 3 minutesSpray air fryer basket with a little sesame oil. Arrange cod fillets in a single layer. Air fry for 7–9 minutes, until the crust is golden and fish flakes easily with a fork.
⏱️ 8 minutes 🌡️ 400°FWhile cod cooks, use a vegetable peeler to shave the cucumber into ribbons. Toss with rice vinegar, erythritol, and a pinch of salt. Let sit 5 minutes, then drain excess liquid.
⏱️ 5 minutesServe sesame-ginger cod over cucumber ribbon salad. Drizzle with soy sauce and scatter with cilantro before serving.
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Nutrition Information
Per serving. Values are approximate and may vary.
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