High-Protein Air Fryer Cod and Potato Bites with Basil Pesto Mayo

Add basil, garlic, lemon juice, olive oil, salt, and pepper to a blender or small food processor. Pulse until the basil is finely broken down and fragrant. Add the Greek yogurt and pulse 3-4 times just to combine - do not over-blend or the yogurt will thin out and lose its creamy body. Taste and adjust salt and lemon. Refrigerate until ready to serve.

Pat cod cubes completely dry with paper towels - this is critical for crispiness. Season with smoked paprika, garlic powder, salt, and pepper on all sides. The paprika adds a subtle smokiness that makes the air fryer version taste like it came off a grill.

Dry the potato ribbons

Spread the potato spirals or ribbons on a clean kitchen towel and press dry. Any moisture left on the potato will steam instead of crisp in the air fryer. This step takes 2 minutes and makes all the difference.

Take a ribbon or strand of potato and wrap it tightly around each seasoned cod cube, covering as much surface as possible. Secure with a toothpick. Place completed bites on a clean surface while you finish wrapping all of them.

Brush with oil

Brush or spray the wrapped bites lightly with avocado oil on all sides. You want a thin, even coat - not saturated, just enough to help the potato go golden and crispy in the air fryer.

Preheat your air fryer to 400°F for 3 minutes. Arrange bites in a single layer in the basket - do not stack or overlap. Leave small gaps between each one for air to circulate. Air fry 10-12 minutes, flipping gently at the halfway point, until the potato is deeply golden and crispy and the cod is cooked through and opaque.

This recipe makes 20-25 bites. Cook in 2-3 batches depending on your air fryer size. Keep finished batches warm in a 200°F oven on a wire rack while you finish the rest.

Serve

Remove toothpicks. Arrange on a platter with Homemade Basil Pesto Greek Yogurt Sauce and fresh lime wedges. Serve immediately for maximum crispiness.