Preheat the air fryer: Set it to 400°F (200°C) for 5 minutes. A hot basket helps the coating get crisp.

Prep the fish: Pat the cod very dry with paper towels. If the fillets are thick, cut them into uniform pieces so they cook evenly.

Set up three bowls: Bowl 1: 1/3 cup flour + a pinch of salt and pepper

Bowl 2: 2 beaten eggs

Bowl 3: 1 cup panko + 1 teaspoon paprika + 1/2 teaspoon garlic powder + 1/2 teaspoon onion powder + 1/2 teaspoon salt + 1/4 teaspoon pepper + optional lemon zest

Coat the cod: Dredge each fillet in the seasoned flour, shake off excess, dip in egg, then press into the panko mixture. Make sure every surface is covered.

Oil lightly: Spray both sides of the breaded cod with oil. This step is key to a golden crust.

Arrange in the basket: Spray the air fryer basket. Place the fillets in a single layer with a little space between each piece.

Cook: Air fry at 400°F (200°C) for 8–10 minutes, flipping once halfway through. Thinner pieces may be done in 7–8 minutes; thicker ones may take up to 12.

Check doneness: The cod should flake easily with a fork and reach an internal temperature of 145°F (63°C). The crust should be golden and crisp.

Finish and serve: Sprinkle with chopped parsley and a squeeze of lemon. Serve hot with your favorite sauce and sides.