ICM Recipe Booklet

Cod Fish Nuggets

ACTIVE: 15 MIN | TOTAL: 35 MIN | SERVES: 4

1 pound cod

FOR THE BREADING

2 tablespoons olive oil

1 cup all-purpose our

2 eggs, beaten

¾ cup panko breadcrumbs

1 pinch salt

1. Preheat the Airfryer to 390°F. Cut the cod

into strips approximately 1-inch by 2.5-inches

in length. In a food processor, blend the panko

breadcrumbs, olive oil and salt to a ne crumb.

In three separate bowls, set aside panko mixture,

eggs and our.

2. Place each piece of cod into the our, then

the eggs and then the breadcrumbs. Press the

sh rmly into breadcrumbs to ensure that

they adhere to the sh. Shake off any excess

breadcrumbs. Add half of the cod nuggets to

the cooking basket, cooking each batch for 8-10

minutes or until golden brown.

Cajun Shrimp

ACTIVE: 5 MIN | TOTAL: 10 MIN | SERVES: 2

½ pound tiger shrimp (16-20 count)

¼ teaspoon cayenne pepper

½ teaspoon old bay seasoning

¼ teaspoon smoked paprika

1 pinch of salt

1 tablespoon olive oil

1. Preheat the Airfryer to 390°F. In a mixing bowl

combine all of the ingredients, coating the shrimp

with the oil and the spices. Place the shrimp into

the cooking basket and cook for 5 minutes. Serve

over rice.

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