Pat the cod fillets dry and set up for dredging with flour in once bowl and panko breadcrumbs in another.
In a third bowl, mix the mayonnaise with one tablespoon of water, paprika and one minced garlic clove and the zest of ½ lemon and mix.
Dip the fillets into the flour, then the mayonnaise “batter”, then finally dip them into the panko crumbs.
Select Air Fry and set the temperature to 200C and time to 12 minutes. Cook until the fish flakes easily when pressed and the crumbs are golden brown. Do not turn the fillets as they can break apart.
While the fish cooks, chop the mint finely and place the peas in a bowl, cover with boiling water and drain after 5 minutes.
Add the remaining ½ lemon zest to the peas and grate the second garlic clove into the peas then add 1 teaspoon of lemon juice and set aside for 3 minutes.
When your fish is nearly ready, mash the peas with the zest and grated lemony garlic. Season to taste and add in the chopped mint.
Remove the fish from the air fryer and serve with your minty lemony peas.