Pat fillets thoroughly dry with paper towels — moisture is the enemy of browning and good seasoning adhesion. If frozen, thaw completely first, then pat dry again. Season both sides generously with your spice blend (Old Bay, paprika, garlic powder, salt, pepper works great). For a light coating, dust with seasoned flour and press gently to adhere. For a crunchier crust, run fillets through a three-step station: flour, beaten egg, then panko. Spritz both sides with cooking spray or olive oil. Spray or line your air fryer basket before adding the fish.

Preheat air fryer to 390°F. Arrange fillets in a single layer — no overlapping. Lightly spritz tops with cooking spray. Cook 8–12 minutes total. Check at 8 minutes. Thinner or lightly seasoned fillets: 7–10 min. Breaded or thicker cuts: 10–12 min. Flip breaded fillets once halfway through. Unbreaded fillets: flipping optional. Done when fish flakes easily with a fork and coating is golden. Internal temp: 140°F at the thickest part.

Doneness: flesh flakes easily with a fork into opaque layers, no translucency at center. Internal temp should hit 140°F. Remove as soon as it flakes — fish overcooks fast in an air fryer. Rest fillets 1–2 minutes before serving. Serve with lemon wedges or tartar sauce. Don't overlap fillets in the basket (uneven cooking, steamed texture). Pat fish dry before cooking or coatings won't crisp. Cooking in batches? Let the air fryer return to temp between rounds.