Prep the fish. Pat fillets dry with paper towels. If the fillets are very thick, cut into bun-sized pieces. Season both sides with salt and pepper.

Set up breading stations. In one shallow bowl, add flour. In a second bowl, whisk eggs until smooth. In a third bowl, mix panko, plain breadcrumbs, garlic powder, onion powder, paprika, Old Bay, and a pinch of cayenne.

Bread the fish. Dredge each fillet in flour, shaking off excess. Dip in egg, letting extra drip off. Press into the breadcrumb mixture, coating evenly and firmly. Let the coated fish rest on a plate for 5 minutes so the crust sets.

Preheat the air fryer. Heat to 400°F (200°C) for 3–4 minutes. Lightly spray the basket with oil to prevent sticking.

Cook the fish. Arrange fillets in a single layer without crowding. Lightly mist the tops with oil spray. Air fry for 10–12 minutes, flipping halfway and spraying again, until the coating is deep golden and the fish flakes easily. Internal temp should reach 145°F (63°C).

Toast the buns. During the last 2 minutes, add buns (cut side up) to the air fryer or toast in a skillet until lightly golden.

Make the tartar sauce. Stir together mayonnaise, chopped pickles, lemon juice, Dijon, and herbs. Adjust lemon and salt to taste.

Assemble. Spread tartar on both bun halves. Layer lettuce or slaw, the crispy fish, tomato, and pickles. Add a squeeze of lemon if you like.

Serve immediately. The crust is best when hot and crisp.