Ingredients:

  • 4 large white fish fillets (Cod, Tilapia, or Haddock - approx. 6oz/170g each)
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 0.5 cup all-purpose flour
  • 2 tbsp cornstarch
  • 2 large eggs
  • 1 tbsp fresh lemon juice
  • 1.5 cups Panko breadcrumbs
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 fresh lemon, cut into wedges
  • 2 tsp avocado oil spray

Instructions:

  1. Pat the fish fillets exceptionally dry with paper towels. Season both sides with salt and pepper. Let sit for 5 minutes, then pat dry a second time to remove any protein-rich moisture (albumin) that has surfaced.
  2. Set up a dredging station with three shallow bowls. In the first bowl, whisk together the all-purpose flour and cornstarch. In the second bowl, beat the eggs with 1 tablespoon of lemon juice. In the third bowl, combine the Panko breadcrumbs, smoked paprika, and garlic powder.
  3. Press each fillet into the flour-cornstarch mixture and shake off any excess. Dip the fillet into the egg wash until fully coated, then press firmly into the seasoned Panko breadcrumbs to ensure complete coverage.
  4. Preheat the air fryer to 400°F (200°C). Lightly spray the air fryer basket with high-heat oil. Place the fillets in the basket in a single layer without overcrowding.
  5. Generously spray the tops of the fillets with oil spray to ensure a golden brown finish. Air fry for 10-12 minutes, flipping halfway through if necessary and applying another light mist of oil. Cook until the internal temperature reaches 145°F (63°C).
  6. Remove the fish and let it rest on a wire cooling rack for 2 minutes to prevent the bottom from becoming soggy. Serve immediately with fresh lemon wedges.