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Cooking Leader by Sara Kline, 522 S 26th Street, South Bend, IN (2026)

08/30/2026

Crispy French Onion Air Fryer Chicken Cutlets use crushed fried onions to create a deeply savory, crunchy coating. Thin chicken cutlets cook quickly and stay juicy underneath the golden crust.
Ingredients:
4 thin chicken breast cutlets
1 1/2 cups crispy fried onions
1/2 cup panko breadcrumbs
1 tablespoon dry onion soup mix
1/2 teaspoon garlic powder
2 large eggs, beaten
1/3 cup all-purpose flour
Cooking spray
Instructions:
Preheat the air fryer to 390°F. Crush the fried onions into coarse crumbs and combine them with the panko, onion soup mix and garlic powder.
Coat each chicken cutlet lightly in flour, dip it in the beaten eggs and press it firmly into the onion crumb mixture.
Arrange the cutlets in one layer and spray the tops lightly with cooking spray.
Air-fry for 9–12 minutes, turning halfway through, until the coating is crisp and the chicken reaches 165°F. Rest for 3 minutes before serving.
Would you pair these French onion chicken cutlets with mashed potatoes, green beans or macaroni and cheese?

08/30/2026

4 Easy Labor Day Seafood Trays
These four seafood trays bring fresh summer flavor and easy serving to a Labor Day gathering. From lemon herb shrimp skewers and Chesapeake crab-stuffed mushrooms to Cajun foil packets and buttery lobster roll sliders, each recipe offers a different crowd-friendly option for the holiday table.

- LEMON HERB SHRIMP SKEWERS
Ingredients
1½ pounds large shrimp, peeled and deveined
3 tablespoons olive oil
2 tablespoons fresh lemon juice
3 garlic cloves, finely minced
2 teaspoons Italian seasoning
2 tablespoons chopped fresh parsley
1 teaspoon finely grated lemon zest
½ teaspoon paprika
¾ teaspoon kosher salt
¼ teaspoon ground black pepper
Lemon wedges, for serving
Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to reduce burning.
Pat the shrimp completely dry with paper towels.
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, Italian seasoning, parsley, lemon zest, paprika, salt, and black pepper.
Add the shrimp and toss until evenly coated.
Cover and refrigerate for 15–20 minutes. Do not marinate much longer because the lemon juice can affect the shrimp’s texture.
Preheat an outdoor grill or grill pan to medium-high heat.
Thread 5–6 shrimp onto each skewer, piercing each shrimp near the head and tail.
Lightly oil the grill grates.
Arrange the skewers on the hot grill.
Cook for 2–3 minutes per side.
The shrimp are ready when they are pink, opaque, and curled into loose C shapes.
Transfer the skewers to a serving tray.
Garnish with additional parsley and lemon wedges.
Serve warm or at room temperature.
Keep chilled until shortly before serving and do not leave the shrimp at room temperature for more than 2 hours.

- CHESAPEAKE CRAB-STUFFED MUSHROOMS
Ingredients
20 large cremini mushrooms
8 ounces lump crabmeat, drained and checked for shells
4 ounces cream cheese, softened
½ cup finely grated Parmesan cheese, divided
2 teaspoons Old Bay seasoning
¼ cup thinly sliced green onions
¼ cup panko breadcrumbs
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
1 garlic clove, finely minced
1 tablespoon melted butter
2 tablespoons chopped fresh parsley
Olive oil spray, as needed
Instructions
Preheat the oven to 400°F.
Line a large baking sheet with parchment paper.
Wipe the mushrooms clean with a slightly damp paper towel.
Remove the stems and finely chop enough stems to measure approximately ½ cup.
Lightly spray the mushroom caps with olive oil.
Arrange them cavity-side up on the prepared baking sheet.
In a medium bowl, combine the softened cream cheese, mayonnaise, lemon juice, garlic, Old Bay seasoning, green onions, parsley, chopped mushroom stems, and ¼ cup Parmesan cheese.
Gently fold in the lump crabmeat without breaking it apart too much.
Spoon the crab filling generously into each mushroom cap.
In a small bowl, combine the panko breadcrumbs, remaining ¼ cup Parmesan cheese, and melted butter.
Sprinkle the breadcrumb mixture over the stuffed mushrooms.
Bake for 18–22 minutes, until the mushrooms are tender and the filling is hot.
Broil for 1–2 minutes if a more golden topping is desired. Watch carefully to prevent burning.
Let the mushrooms rest for 5 minutes.
Arrange them on a serving tray and garnish with additional parsley or green onions.
Serve warm.

- CAJUN CORN AND SHRIMP FOIL PACKETS
Ingredients
1½ pounds large shrimp, peeled and deveined
3 ears corn, each cut into 4 pieces
1 pound baby potatoes, halved
1 large red bell pepper, cut into bite-size pieces
1 tablespoon Cajun seasoning
¼ cup melted unsalted butter
3 garlic cloves, finely minced
1 tablespoon fresh lemon juice
½ teaspoon smoked paprika
¼ teaspoon ground black pepper
2 tablespoons chopped fresh parsley
Lemon wedges, for serving
Heavy-duty aluminum foil
Instructions
Place the halved baby potatoes in a microwave-safe bowl with 2 tablespoons of water.
Cover and microwave for 5–7 minutes, until the potatoes are beginning to soften but are not completely cooked.
Drain the potatoes and allow them to cool slightly.
Preheat an outdoor grill to medium-high heat or an oven to 425°F.
Cut four large sheets of heavy-duty aluminum foil.
In a small bowl, combine the melted butter, garlic, Cajun seasoning, lemon juice, smoked paprika, and black pepper.
Divide the partially cooked potatoes, corn pieces, and bell pepper evenly among the foil sheets.
Drizzle the vegetables with approximately half of the Cajun butter mixture.
Fold the foil loosely over the vegetables and seal the packets.
Grill or bake the vegetable packets for 10 minutes.
Carefully open the packets, keeping your hands away from the hot steam.
Divide the shrimp among the packets.
Drizzle with the remaining Cajun butter.
Reseal the packets and cook for another 6–8 minutes.
The packets are ready when the potatoes are tender and the shrimp are pink and opaque.
Carefully open the packets and sprinkle with fresh parsley.
Transfer the contents to a large serving tray or serve directly in the foil packets.
Serve immediately with lemon wedges.

- GARLIC BUTTER LOBSTER ROLL SLIDERS
Ingredients
1 pound cooked lobster meat, cut into bite-size pieces
12 slider rolls
½ cup unsalted butter, divided
3 garlic cloves, finely minced
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
2 tablespoons finely chopped celery
2 tablespoons mayonnaise
1 tablespoon thinly sliced green onions or chives
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ teaspoon garlic powder
Lemon wedges, for serving
Instructions
Preheat the oven to 350°F.
Slice the slider rolls horizontally while keeping the individual rolls connected.
Place the bottom half of the rolls in a lightly greased baking dish.
Melt 6 tablespoons of butter in a skillet over medium-low heat.
Add the minced garlic and cook for 30–45 seconds, stirring constantly.
Add the lobster meat and cook gently for 2–3 minutes, just until warmed through.
Remove the skillet from the heat.
Stir in the lemon juice, parsley, celery, mayonnaise, green onions, salt, and black pepper.
Divide the lobster mixture evenly over the bottom half of the slider rolls.
Place the top half of the rolls over the filling.
Melt the remaining 2 tablespoons of butter.
Stir the garlic powder into the melted butter.
Brush the seasoned butter evenly over the tops of the rolls.
Cover the baking dish loosely with aluminum foil.
Bake for 8 minutes.
Remove the foil and bake for another 3–5 minutes, until the rolls are warm and lightly golden.
Separate the sliders with a sharp knife.
Arrange them on a serving tray and garnish with additional parsley.
Serve warm with fresh lemon wedges.
Keep the lobster mixture refrigerated until assembly and do not leave the sliders at room temperature for more than 2 hours.

08/30/2026

Blueberry Lemon Cheesecake Fluff is cool, creamy and bright enough for an end-of-summer gathering. Fresh blueberries balance the rich cheesecake filling, while lemon gives the dessert a clean, fresh finish.
Ingredients:
8 ounces cream cheese, softened
1 package instant lemon pudding mix, 3.4 ounces
1 cup cold milk
8 ounces whipped topping, thawed
2 cups fresh blueberries
2 cups mini marshmallows
1 teaspoon finely grated lemon zest
1/2 cup crushed graham crackers, optional
Instructions:
Beat the softened cream cheese until smooth. Add the lemon pudding mix and gradually beat in the cold milk until thick and creamy.
Fold in the whipped topping, followed by the lemon zest. Gently stir in the blueberries and mini marshmallows without crushing the fruit.
Cover and refrigerate for at least 2 hours.
Sprinkle the graham cracker crumbs over the top shortly before serving so they retain some texture.
Do you prefer blueberry desserts with lemon, cheesecake flavor or a combination of both?

08/30/2026

Crispy Dill Pickle Air Fryer Chicken Tenders are soaked briefly in pickle juice for a tangy, well-seasoned center, then covered in a crunchy coating. Ranch dipping sauce makes them especially good for family dinners and game-day trays.
Ingredients:
1 1/2 pounds chicken tenders
1 cup dill pickle juice
1 cup panko breadcrumbs
1/2 cup all-purpose flour
2 large eggs, beaten
1 teaspoon dried dill
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
Cooking spray
Instructions:
Place the chicken in the pickle juice and refrigerate for 30–60 minutes. Drain and pat dry.
Preheat the air fryer to 390°F. Combine the panko, dried dill, garlic powder, paprika and pepper.
Coat each tender in flour, then egg and finally the seasoned panko.
Arrange the tenders in one layer and spray lightly with cooking spray. Air-fry for 10–13 minutes, turning halfway through, until crisp and 165°F inside.
Serve with ranch dressing and pickle slices.
Would you keep the pickle flavor mild or let the chicken marinate longer for extra tang?

08/30/2026

Creamy Sweet Corn Shrimp Orzo Salad combines tender shrimp, summer corn and small pasta in a cool lemon-herb dressing. It can be prepared ahead for a cookout, potluck or easy family lunch.
Ingredients:
1 cup dry orzo pasta
1 pound cooked shrimp, peeled and deveined
1 1/2 cups cooked sweet corn
1/2 cup diced celery
1/4 cup sliced green onions
3/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 tablespoon chopped fresh dill
Salt and black pepper to taste
Instructions:
Cook the orzo according to the package directions. Drain, rinse under cold water and allow it to cool completely.
Whisk together the mayonnaise, sour cream, lemon juice, Dijon mustard and dill. Season with salt and pepper.
Combine the cooled orzo, shrimp, corn, celery and green onions. Fold in the dressing until evenly coated.
Cover and refrigerate for at least 1 hour. Stir before serving and add a small splash of lemon juice if the salad needs loosening.
Do you prefer chilled seafood salads with corn, celery or both?

08/30/2026

Cajun Butter Air Fryer Scallops cook quickly and come out tender inside with lightly browned edges. Garlic butter and Cajun seasoning give them a rich seafood-restaurant flavor without a complicated cooking method.
Ingredients:
1 pound large sea scallops
1 tablespoon olive oil
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 tablespoons melted butter
1 teaspoon fresh lemon juice
1 tablespoon chopped parsley
Instructions:
Preheat the air fryer to 400°F. Remove the small side muscles from the scallops if still attached, then pat the scallops very dry.
Toss them gently with olive oil, Cajun seasoning, garlic powder and black pepper.
Arrange the scallops in one layer with space between them. Air-fry for 6–8 minutes, turning after 4 minutes, until opaque and lightly browned. Avoid overcooking.
Mix the melted butter with lemon juice and parsley. Spoon it over the hot scallops immediately before serving.
Would you pair these Cajun butter scallops with pasta, rice or roasted vegetables?

08/29/2026

4 Loaded Air Fryer Game-Day Bites
These four loaded air fryer appetizers bring together crispy coatings, creamy fillings, melted cheese, and bold game-day flavors. From jalapeño popper chicken bites and crab Rangoon wontons to buffalo cauliflower and taco potato skins, this collection offers something satisfying for every snack table.

- JALAPEÑO POPPER CHICKEN BITES
Ingredients
1½ pounds boneless, skinless chicken breasts
4 ounces cream cheese, softened
1 cup shredded cheddar cheese
2 medium jalapeños, seeded and finely diced
1 cup panko breadcrumbs
2 large eggs
½ cup all-purpose flour
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Olive oil spray, as needed
Thinly sliced green onions, for serving
Ranch dressing, for serving
Instructions
In a small bowl, combine the softened cream cheese, cheddar cheese, and diced jalapeños.
Cover and refrigerate the filling for 15 minutes so it becomes easier to handle.
Cut each chicken breast into wide strips and pound them gently between two sheets of parchment paper until approximately ¼ inch thick.
Cut the flattened chicken into pieces approximately 3 inches wide.
Season the chicken with salt and black pepper.
Place approximately 1 teaspoon of the cream cheese mixture in the center of each piece.
Fold the chicken around the filling and secure it with a toothpick if necessary.
Place the flour in the first shallow dish.
Whisk the eggs in a second shallow dish.
In a third dish, combine the panko breadcrumbs, garlic powder, and smoked paprika.
Coat each chicken bite lightly in flour, dip it into the eggs, and press it into the seasoned panko.
Preheat the air fryer to 380°F for 3 minutes.
Lightly spray the basket with olive oil.
Arrange the chicken bites seam-side down in a single layer.
Spray the tops lightly with olive oil.
Air-fry for 12–15 minutes, carefully turning halfway through.
Confirm that the chicken has reached 165°F in the center.
Remove any toothpicks and let the bites rest for 3 minutes.
Garnish with green onions and serve with ranch dressing.

- CRISPY CRAB RANGOON WONTONS
Ingredients
24 wonton wrappers
8 ounces imitation crabmeat, finely chopped
8 ounces cream cheese, softened
¼ cup thinly sliced green onions
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon granulated sugar
¼ teaspoon ground black pepper
1 tablespoon water, for sealing
Olive oil spray, as needed
Sweet chili sauce, for serving
Instructions
In a medium bowl, combine the softened cream cheese, chopped imitation crab, green onions, soy sauce, Worcestershire sauce, garlic powder, sugar, and black pepper.
Mix until the filling is evenly combined.
Place one wonton wrapper on a clean work surface.
Spoon approximately 2 teaspoons of filling into the center.
Lightly moisten the edges of the wrapper with water.
Fold the wrapper diagonally to form a triangle.
Press around the filling to remove trapped air, then seal the edges firmly.
Repeat with the remaining wrappers and filling.
Keep the assembled wontons covered with a slightly damp paper towel so they do not dry out.
Preheat the air fryer to 370°F for 3 minutes.
Lightly spray both sides of the wontons with olive oil.
Arrange them in a single layer without overlapping.
Air-fry for 6–8 minutes, turning after approximately 4 minutes.
Cook until the wrappers are crisp and golden.
Let the wontons cool for 2–3 minutes because the filling will be very hot.
Garnish with additional green onions.
Serve warm with sweet chili sauce.

- BUFFALO CAULIFLOWER BITE
Ingredients for 3. Buffalo Cauliflower Bites
6 cups cauliflower florets
¾ cup all-purpose flour
¾ cup milk
½ cup buffalo sauce, plus more if needed
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon melted butter
Olive oil spray, as needed
Ranch or blue cheese dressing, for serving
Thinly sliced green onions, for serving
Instructions
Cut the cauliflower into evenly sized bite-size florets.
Wash the florets and pat them completely dry.
In a large bowl, whisk together the flour, milk, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Add the cauliflower and toss until every floret is lightly coated.
Allow the excess batter to drip back into the bowl.
Preheat the air fryer to 375°F for 3 minutes.
Lightly spray the basket with olive oil.
Arrange the battered cauliflower in a single layer without overcrowding.
Lightly spray the tops with olive oil.
Air-fry for 12–15 minutes, shaking the basket every 5 minutes.
In a clean bowl, combine the buffalo sauce and melted butter.
Transfer the partially cooked cauliflower to the bowl and toss gently until coated.
Return the cauliflower to the air fryer.
Air-fry for another 4–6 minutes at 400°F, until crisp around the edges.
Transfer the bites to a serving plate.
Drizzle with ranch or blue cheese dressing, if desired.
Garnish with green onions and serve immediately.

- CHEESY TACO POTATO SKINS
Ingredients
4 large russet potatoes
½ pound lean ground beef
1 tablespoon taco seasoning
1½ cups shredded cheddar cheese
½ cup diced tomatoes
½ cup sour cream
2 tablespoons olive oil
¼ cup sliced green onions
¼ cup water
½ teaspoon kosher salt
Sliced jalapeños, optional
Instructions
Scrub the potatoes thoroughly and pat them dry.
Pierce each potato several times with a fork.
Rub the potatoes lightly with 1 tablespoon of olive oil.
Preheat the air fryer to 400°F for 3 minutes.
Arrange the potatoes in the basket.
Air-fry for 35–45 minutes, turning halfway through, until tender when pierced with a knife.
While the potatoes cook, place the ground beef in a skillet over medium-high heat.
Cook for 5–7 minutes, breaking it into small crumbles, until browned and no longer pink.
Drain any excess grease.
Add the taco seasoning and ¼ cup water.
Simmer for 2–3 minutes, until the beef is evenly seasoned and the liquid has mostly evaporated.
Let the cooked potatoes cool until they are safe to handle.
Cut each potato lengthwise in half.
Scoop out most of the flesh, leaving approximately ¼ inch attached to the skin.
Brush both sides of the potato skins with the remaining olive oil and season lightly with salt.
Place the skins cut-side down in the air fryer.
Air-fry at 400°F for 4 minutes.
Turn them cut-side up and air-fry for another 3–4 minutes.
Divide the seasoned ground beef among the potato skins.
Top evenly with shredded cheddar cheese.
Return the skins to the air fryer for 2–4 minutes, until the cheese is melted and bubbling.
Top with diced tomatoes, sour cream, green onions, and sliced jalapeños, if using.
Serve immediately.

08/29/2026

These Honey Mustard Air Fryer Fish Nuggets have a crisp cracker coating with a mild sweet-and-tangy flavor. Their bite-size shape creates plenty of crunchy edges and makes them easy to serve as dinner or an appetizer.
Ingredients:
1 1/2 pounds firm white fish, cut into chunks
1/3 cup Dijon mustard
2 tablespoons honey
1 tablespoon mayonnaise
1 1/2 cups finely crushed buttery crackers
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
Cooking spray
Instructions:
Preheat the air fryer to 400°F. Pat the fish pieces completely dry.
Mix the Dijon mustard, honey and mayonnaise in a shallow bowl. In another bowl, combine the cracker crumbs, garlic powder, paprika and pepper.
Coat each fish piece lightly in the honey mustard mixture, then press it into the crumbs.
Place the nuggets in one layer in the basket and mist them with cooking spray. Air-fry for 7–9 minutes, turning halfway through, until crisp and 145°F inside.
Serve with additional honey mustard or tartar sauce.
Would you make these for dinner or serve them as a party appetizer?

08/29/2026

Parmesan Herb Air Fryer Po***ck is an easy, budget-friendly fish dinner with a light golden coating and plenty of familiar Italian herb flavor. The thin fillets cook quickly, making this a practical weeknight meal.
Ingredients:
4 po***ck fillets
1 tablespoon olive oil
1/2 cup finely grated Parmesan cheese
1/2 cup panko breadcrumbs
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Chopped parsley and lemon wedges
Instructions:
Preheat the air fryer to 400°F. Pat the po***ck dry and brush it lightly with olive oil.
Combine the Parmesan, panko, Italian seasoning, garlic powder, paprika, salt and pepper.
Press the coating over the top and sides of each fillet. Arrange the fish in a single layer in the basket.
Air-fry for 7–10 minutes, depending on thickness, until the coating is golden and the fish flakes easily. The center should reach 145°F.
Finish with parsley and a squeeze of fresh lemon.
Would you serve this Parmesan herb fish with roasted potatoes, rice or vegetables?

08/29/2026

4 Crunchy Air Fryer Fish Dinners
These four fish dinners use completely different coatings to deliver plenty of crunch without deep-frying. Cornflake-crusted cod, Southern-style catfish, coconut mahi mahi, and everything bagel flounder make flavorful options for quick weeknight dinners, casual gatherings, or seafood nights at home.

- CORNFLAKE-CRUSTED AIR FRYER COD
Ingredients
1½ pounds cod fillets
2 cups cornflakes, finely crushed
½ cup all-purpose flour
2 large eggs
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon onion powder
¾ teaspoon kosher salt
¼ teaspoon ground black pepper
Olive oil spray, as needed
Chopped fresh parsley, for serving
Lemon wedges, for serving
Instructions
Preheat the air fryer to 400°F for 3 minutes.
Cut the cod into evenly sized portions and pat them completely dry.
Place the flour in the first shallow dish.
Whisk the eggs in a second shallow dish.
In a third dish, combine the crushed cornflakes, garlic powder, paprika, onion powder, salt, and black pepper.
Coat each piece of cod lightly in flour and shake off the excess.
Dip the fish into the beaten eggs and let the excess drip off.
Press the cod firmly into the seasoned cornflakes until all sides are coated.
Lightly spray the air-fryer basket with olive oil.
Arrange the fish in a single layer without overlapping.
Spray the tops generously but evenly with olive oil.
Air-fry for 9–12 minutes, carefully turning the fish halfway through.
The cod is ready when the coating is crisp, the fish flakes easily, and its center reaches 145°F.
Garnish with fresh parsley.
Serve immediately with lemon wedges and your preferred dipping sauce.

- SOUTHERN-STYLE AIR FRYER CATFISH
Ingredients
1½ pounds catfish fillets
1 cup yellow cornmeal
½ cup all-purpose flour
1 cup buttermilk
2 teaspoons Cajun seasoning
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Olive oil spray, as needed
Lemon wedges, for serving
Tartar sauce, for serving
Instructions
Place the catfish fillets in a shallow dish.
Pour the buttermilk over the fish and turn the fillets until coated.
Cover and refrigerate for 20–30 minutes.
Preheat the air fryer to 400°F for 3 minutes.
In a shallow dish, combine the cornmeal, flour, Cajun seasoning, paprika, garlic powder, onion powder, salt, and black pepper.
Remove one fillet from the buttermilk and allow the excess to drip off.
Press the fish into the seasoned cornmeal mixture, coating both sides thoroughly.
Repeat with the remaining fillets.
Lightly spray the air-fryer basket with olive oil.
Arrange the fillets in a single layer without overlapping. Cook in batches if necessary.
Spray the tops of the catfish generously with olive oil so no dry flour remains.
Air-fry for 10–13 minutes, carefully flipping the fillets halfway through.
Spray any dry areas with additional olive oil after turning.
Cook until the crust is crisp and the thickest part of the fish reaches 145°F.
Serve immediately with lemon wedges and tartar sauce.

- COCONUT-CRUSTED AIR FRYER MAHI MAHI
Ingredients
1½ pounds mahi mahi fillets
1 cup sweetened or unsweetened shredded coconut
1 cup panko breadcrumbs
½ cup all-purpose flour
2 large eggs
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Olive oil spray, as needed
Chopped fresh cilantro or parsley, for serving
Lime wedges, for serving
Instructions
Preheat the air fryer to 390°F for 3 minutes.
Cut the mahi mahi into evenly sized portions.
Pat the fish completely dry with paper towels.
Place the flour in the first shallow dish.
Whisk the eggs in a second shallow dish.
In a third dish, combine the shredded coconut, panko breadcrumbs, garlic powder, paprika, salt, and black pepper.
Coat each fillet lightly in flour and shake off the excess.
Dip the fish into the beaten eggs and allow the excess to drip off.
Press both sides firmly into the coconut-panko mixture.
Lightly spray the air-fryer basket with olive oil.
Arrange the fillets in a single layer without overlapping.
Lightly spray the tops of the coated fish with olive oil.
Air-fry for 9–12 minutes, carefully turning halfway through.
Watch the coconut closely during the final minutes because it can brown quickly.
The mahi mahi is ready when the coating is golden and the center reaches 145°F.
Garnish with cilantro or parsley.
Serve immediately with lime wedges and a sweet chili or mango dipping sauce, if desired.

- EVERYTHING BAGEL AIR FRYER FLOUNDER
Ingredients
1½ pounds flounder fillets
1 cup panko breadcrumbs
2 tablespoons everything bagel seasoning
½ cup all-purpose flour
2 large eggs
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon ground black pepper
Olive oil spray, as needed
Chopped fresh parsley, for serving
Lemon wedges, for serving
Instructions
Preheat the air fryer to 390°F for 3 minutes.
Pat the flounder fillets completely dry.
Cut very large fillets into portions that fit inside the basket without folding.
Place the flour in the first shallow dish.
Whisk the eggs in a second shallow dish.
In a third dish, combine the panko breadcrumbs, everything bagel seasoning, garlic powder, paprika, and black pepper.
Do not add extra salt until serving because everything bagel seasoning usually contains salt.
Coat each flounder fillet lightly in flour and shake off the excess.
Dip it into the beaten eggs and allow the excess to drip off.
Press the fish gently into the seasoned panko mixture until both sides are coated.
Lightly spray the air-fryer basket with olive oil.
Arrange the fillets in a single layer and spray their tops with olive oil.
Air-fry for 7–10 minutes, carefully turning after approximately 5 minutes.
Because flounder is delicate, use a wide spatula when turning and removing it.
The fish is ready when the crust is golden, the flesh flakes easily, and the center reaches 145°F.
Garnish with fresh parsley and serve immediately with lemon wedges.

Cooking Leader by Sara Kline

08/30/2026

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