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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 cod fish with raita and a mung bean salad.

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 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.

Overhead close-up tandoori cod fish with raita and a mung bean salad.

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.

Tandoori cod cut open to show the flesh of the fish, served with a mung bean salad.

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.

Overhead tandoori cod fish with raita and a mung bean salad.

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.
Baked tandoori cod loin with mint raita and mung bean salad.
Yield: 2 Servings

Tandoori Cod Recipe

Prep Time: 15 minutes
Cook Time: 15 minutes
Marinade Time: 2 hours
Total Time: 2 hours 30 minutes

Delicious tandoori cod loin with big succulent white flaxes of fish in a spicy Indian marinade which can be cooked in an oven or an air fryer.


  • 2 (Around 200g Each) Cod Loin Fillets

For the Marinade:

  • 35g (Thumb Sized Piece) Ginger
  • 3 Cloves Garlic
  • ½ Tsp Sea
  • ¼ Tsp Ground Cumin
  • 1 Tbsp Kashmiri Chili Powder
  • 1 Tsp Garam Masala
  • ½ Tsp Turmeric
  • 15g (⅓-½ Packed Cup) Fresh Coriander
  • 1 Tbsp Lemon Juice
  • 2 Tbsp Cooking Oil
  • 50g (¼ Cup) Yoghurt


  1. Peel and roughly chop the garlic and ginger.
  2. Add all of the ingredients for the tandoori marinade except the yoghurt to a mini blender and blend to a smooth paste.
  3. Add the paste to a medium bowl and mix it with the yoghurt, then throw in the cod and toss it around to coat it well. Then cover with cling film and allow to marinate for at least 2 hours, up to 24 hours.
  4. Preheat an oven to 220°C or 450°F or an air fryer to 200°C or 390°F. If you are cooking this in the oven place the fish on a baking tray and cook it for 18-20 minutes or until the internal temperature reaches 57-60°C (135-140°F). If you are cooking this in an air fryer cook for 12-15 minutes or until the internal temperature reaches the same figure.


If you are cooking this in an air fryer cutting a small piece of baking parchment to the same size as the fish to place it on can help reduce the washing up.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 276Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 111mgSodium: 283mgCarbohydrates: 6gFiber: 2gSugar: 1gProtein: 47g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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