Prep the fish: Pat the cod fillets dry with paper towels. Dry fish browns better. If there are any thin tail ends, fold them under so each piece is a similar thickness.

Season inside and out: Sprinkle both sides with salt and a generous amount of black pepper. Add a light dusting of garlic powder and onion powder on each piece.

Make the lemon-pepper crumb: In a shallow bowl, combine panko, lemon zest, a pinch of salt, more cracked pepper, and paprika. Stir in 1–2 teaspoons of olive oil to lightly moisten the crumbs. This helps them crisp up.

Set up the dredge: Place flour in one shallow dish, beaten eggs in another, and the panko mixture in a third. This classic flour-egg-crumb setup gives a sturdy crust.

Dredge the fish: Coat each fillet lightly in flour, shake off excess, dip in egg, then press into the panko mixture, making sure the crumbs adhere. Let the coated fish rest on a plate for 3–5 minutes to set.

Preheat the air fryer: Heat to 400°F (200°C) for 3–5 minutes. A hot basket helps the coating crisp immediately.

Oil and arrange: Lightly spray or brush the air-fryer basket with oil. Add the cod in a single layer without crowding. Mist the tops of the fillets with a little oil for extra crunch.

Cook: Air fry at 400°F (200°C) for 8–12 minutes, depending on thickness. Flip gently halfway through. The fish is done when it flakes easily and reaches an internal temperature of 145°F (63°C).

Finish with lemon: Squeeze fresh lemon juice over the hot fillets. Garnish with chopped parsley if you like.

Serve: Enjoy right away with extra lemon wedges. Great with steamed broccoli, roasted potatoes, or a simple arugula salad.