Easy Tandoori Cod Loin

Quick and easy tandoori cod with a delicious spicy Indian-inspired marinade with cooking instructions for both the oven and the air fryer.

Cooking this recipe takes around 12 minutes in an air fryer and 18-20 minutes in the oven. Add a couple of hours for it to marinate and dinner is served!

Tandoori Fish Fillets

This cod recipe is fulfilling a request for folk who want to convert my whole on the bone tandoori fish recipe to be made with boneless pieces of fish.

It uses a very similar marinade to both that dish and my salmon tikka recipe.

It uses big old lumps of cod loin just like my Cajun blackened cod and it is either air-fried or baked in a fiercely hot oven to get that marinade all coloured up.

It’s a gloriously quick dish to cook, with just a 12-15 minute cook time in the air fryer and around 20 minutes in the oven.

And if cod is a little pricy for you, you could swap in either pollock or coley without a problem.

Frequently Asked Questions

Is this best cooked in an air fryer or an oven?

I find that an air fryer is the best tool in the kitchen for this recipe.

There is very little difference in the quality of the dish no matter which cooking method you use. However, the air fryer is both quicker and more energy efficient unless you have other plans for the oven.

Can I use cod fillet rather than cod loin?

Yes, although if I were to use cod fillet I would cook this fish under a hot grill (broiler). I would cook it for around 3 minutes on each side under a fiercely hot grill.

This is because fillet tends to be a lot thinner and risks overcooking if cooked in the oven or air fryer.

Do I have to marinate the fish?

You could get away with just dipping the fish in the marinade and then roasting it.

But marinating the cod increases the flavour and the fish also starts to cure thanks to the salt and lemon juice in the marinade. It is subtle, but it definitely adds to the final flavour and texture of the fish.

Can I use low-fat/no-fat yoghurt?

Yes, low or no-fat yoghurt works fine in this recipe.

Serving Suggestions

I’ve served my take on tandoori cod in these pictures with my wonderful Indian-inspired mung bean salad and a little mint raita (without cucumber).

Potatoes, as far as I am concerned, have a wonderful affinity with fish, hey I’m British, it’s normal!

I’d stick with the Indian influences and add something like my masala chips, roast Bombay potatoes or even aloo methi (fenugreek potatoes).

If I’m adding a potato side, I usually knock up some kachumber salad to add some freshness and lighten things up a little.

Let’s not forget rice, a common and easy staple with Indian-inspired dishes and some cumin (jeera) rice or an onion pilau rice would work a treat with this recipe.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

• Air fryer or oven.
• Baking tray, this is only required if you are baking the fish in the oven.
• Mini blender.
• Chopping board.
• Kinfe.
• Mixing bowl.
• Cling film.
• A combination of weighing scales, measuring cups and spoons.
• Quick read meat thermometer. Optional.