1. Start by patting your fish fillets dry with paper towels. This step is key—I learned early on that wet fish means the coating won’t stick well, and the air fryer won’t crisp up properly.
2. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, paprika, salt, pepper, and Parmesan if you’re using it.
3. Coat each fish fillet first in flour, shaking off any excess. Then dip it into the egg, making sure it’s fully coated. Finally, press the fish into the breadcrumb mixture, coating evenly on all sides.
4. Preheat your air fryer to 400°F (200°C). This usually takes about 3-5 minutes, and preheating is a trick I picked up to ensure the fish gets crispy right away.
5. Spray the air fryer basket lightly with cooking spray or brush with a little olive oil to prevent sticking.
6. Place the breaded fish fillets in a single layer in the basket. Avoid overcrowding—air needs to circulate for that perfect crisp.
7. Cook for 10-12 minutes, flipping halfway through. Look for a golden-brown crust and fish that flakes easily with a fork.
8. Remove the fish carefully and let it rest for a couple of minutes. This helps the coating set and keeps the fish moist inside.

When I first made this, I was shocked at how easy it was to get that “fried” texture without oil pooling everywhere. Plus, the whole process fits neatly into my busiest evenings—right between homework help and bath time.