Prep the fish: Pat cod fillets dry with paper towels. Dry fish browns better and won’t steam in the air fryer.

Season: In a small bowl, mix 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 teaspoon paprika. Sprinkle evenly on both sides of the cod.

Optional light coat: For extra moisture and better breadcrumb adhesion, brush each fillet with a thin layer (about 1 teaspoon) of mayonnaise or Greek yogurt. This won’t taste “saucy” after cooking; it just helps lock in juices.

Make the crumb: Combine 3/4 cup panko with 1 tablespoon olive oil, the zest of half a lemon, and a pinch of salt. The oil helps the crumbs turn golden.

Crumb the top: Press the crumb mixture gently onto the top of each fillet. Don’t coat the underside—keeping it bare helps the fish cook evenly and not stick.

Preheat the air fryer: Set to 390°F (200°C) for 3 minutes. A hot basket kick-starts browning.

Prepare the basket: Lightly spray the basket with cooking spray. Arrange fillets crumb-side up in a single layer with space between them.

Air fry: Cook at 390°F (200°C) for 8–12 minutes, depending on thickness. Thin fillets (1/2 inch) take around 8 minutes; thicker ones (1 inch) need 11–12 minutes.

Check for doneness: The fish should flake easily with a fork and be opaque throughout. Internal temp should reach 145°F (63°C).

Finish and serve: Squeeze fresh lemon over the top and sprinkle with chopped parsley or dill. Serve with a simple salad, steamed veggies, or roasted potatoes.