用纸巾彻底拍干鱼片——水分是变棕色和良好的调味料粘附的敌人。如果冷冻，首先完全解冻，然后再拍干。用您的香料混合充分调味两边（Old Bay、辣椒粉、大蒜粉、盐、黑胡椒粉很好地工作）。对于轻涂层，用调味面粉轻轻按下并轻轻粘附。对于更脆的外壳，运行鱼片通过三步站：面粉、打好的鸡蛋、然后全麦粉。用烹饪喷雾或橄榄油喷两边。在添加鱼之前喷或衬里您的空气炸锅篮子。

将空气炸锅预热至199°C。以单层排列鱼片——没有重叠。轻轻用烹饪喷雾喷顶部。 总共烹饪8–12分钟。在8分钟处检查。较薄或轻调味的鱼片：7–10分钟。面包或较厚的切割：10–12分钟。 在中点翻转面包的鱼片一次。无面包的鱼片：翻转可选。当鱼用叉子轻轻剥落时完成，涂层是金色的。内部温度：最厚部分为60°C。

Doneness: flesh flakes easily with a fork into opaque layers, no translucency at center. Internal temp should hit 60°C. 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.