Pat your fish fillets completely dry with paper towels—this is the step everyone skips and then wonders why things get soggy. Cut each fillet into strips about 3 inches long and 1 inch wide. Dry fish means crispy coating, so don't rush this part. It takes literally two minutes and changes everything.

Mix your flour, garlic powder, paprika, salt, and black pepper in one shallow bowl. In another bowl, whisk together eggs and milk until smooth. Pour your panko into a third bowl and stir in the melted butter and olive oil—this is what creates that restaurant-quality crunch. The butter coating makes the panko stick and brown beautifully.

Take one fish strip and coat it in the flour mixture first, shaking off excess. Then dip it into the egg mixture, and finally roll it in the buttered panko, pressing gently so the coating sticks. You'll hear that satisfying crunch as you press—that's your signal you're doing it right. Repeat with remaining strips.

Spray your air fryer basket lightly with cooking spray and arrange strips in a single layer without crowding. Don't stack them or they won't crisp up evenly. Work in batches if needed—I know it's tempting to squeeze them all in, but spacing matters here.

Set your air fryer to 400°F and cook for 12 minutes, shaking the basket halfway through at the six-minute mark. I always set a timer on my phone so I don't forget that halfway shake. It only takes three seconds but it makes the difference between good and absolutely perfect.

When your kitchen smells like toasted garlic and golden fish, you're almost there. The strips should be deep golden brown and crispy on the outside. If yours look pale, give them two more minutes—every air fryer runs a little different, so trust your eyes more than the timer.

Let them cool for exactly two minutes in the basket before transferring to a serving plate. This lets the outside set up without getting soggy from steam. Sprinkle fresh parsley and extra lemon zest on top right before serving for that fresh, bright finish.