Ingredients:

  • 4 Flounder fillets (approx. 150 g / 5 oz each)
  • 1/2 tsp Coarse sea salt
  • 1/4 cup All-purpose flour
  • 1/4 tsp Black pepper
  • 1 large Egg
  • 2 Tbsp Fresh lemon juice
  • 1 1/2 cups Panko breadcrumbs
  • 1 tsp Smoked paprika
  • 1/2 tsp Garlic powder
  • 1 tsp Dried dill or dried parsley
  • 1 Tbsp Fresh lemon zest
  • Olive oil spray

Instructions:

  1. Prep the Fish: Pat the flounder fillets thoroughly dry using paper towels. Season lightly on both sides with coarse salt. This step is crucial for achieving maximum crispness.
  2. Set Up Dredging Stations: Arrange three shallow dishes: (1) Flour mixed with black pepper, (2) Egg whisked with fresh lemon juice, and (3) Panko mixed with smoked paprika, garlic powder, dried dill, and lemon zest.
  3. Coat the Fillets: Dredge one fillet at a time: first in the Flour, shaking off excess. Second, dip fully in the Wet Binder. Third, press firmly into the Crispy Coating until fully encased, ensuring the panko adheres tightly. Place coated fillets on a rack or plate.
  4. Preheat and Spray: Preheat the air fryer to 200°C / 400°F for 3 minutes. Lightly coat the air fryer basket/tray with oil spray.
  5. Place and Spray: Arrange the coated fillets in the basket in a single layer, ensuring they do not overlap. Generously spray the tops of the fillets with oil spray until the coating appears slightly saturated.
  6. Air Fry: Cook for 5 minutes. Open the basket, flip the fillets gently, and spray the second side generously with oil spray.
  7. Finish Cooking: Cook for an additional 4–6 minutes, until the coating is golden brown and audibly crispy, and the internal temperature reaches 63°C / 145°F.
  8. Check Temperature and Rest: The fish is done when it is flaky and registers 63°C / 145°F internally. Remove immediately and let rest for 1 minute before serving.