Start by patting your fish completely dry with paper towels—this is the most important step for achieving that crispy coating. Moisture is the enemy of crispiness, so don't skip this! If you're using vegan tofu or hearts of palm, pat them extra dry and press tofu between towels for a few minutes. For keto dieters, this step is identical; dryness matters regardless of your coating choice.

Drizzle your prepared fillets with the oil and rub gently to coat every surface. You want a light, even coating—not dripping. This oil creates the golden exterior we're all craving. If you're vegan, use your aquafaba mixture instead, whisking 3 tablespoons aquafaba with 1 tablespoon plant-based oil until slightly foamy. Keto friends can use ghee here instead of olive oil for extra richness if desired. Gluten-free and dairy-free versions proceed with any neutral oil exactly as written.

Combine your panko (or your dietary-specific substitute) with paprika, chili powder, black pepper, garlic powder, onion powder, and sea salt in a shallow dish. Mix with a fork until completely combined. For gluten-free versions, verify your paprika and all powders are certified gluten-free—most are, but always check your specific brand. Vegan cooks might add an extra ⅛ teaspoon smoked paprika for deeper, smokier notes that compensate beautifully for the vegan protein swap.

This is where patience pays off. Press each fillet gently into your breadcrumb mixture, coating all sides generously. You want an even, complete coating—it's okay if some coating falls off, that's normal. Place your coated fillets in your air fryer basket in a single layer, making sure they don't overlap. If you're making the vegan version with tofu, be extra gentle when pressing the coating, as tofu is more delicate than fish. Keto dieters using the almond flour blend might notice the coating is slightly less "sticky"—press a bit more firmly to ensure it adheres.

Set your air fryer to 390°F (200°C) and cook for 8 minutes. After 8 minutes, carefully flip each fillet and cook for an additional 4 to 7 minutes, watching for that golden-brown exterior. The fish is done when the flesh flakes easily with a fork and the coating is crispy and golden. Vegan versions take the full 7 minutes on the second side due to tofu's density. Keto almond flour coatings cook slightly faster—watch at 5 minutes to avoid over-browning. Gluten-free panko might brown more quickly—check at 5 minutes.

Remove your crispy fillets from the air fryer and serve immediately while the exterior is still at its crispiest. Serve with lemon wedges and your preferred sauce. Keto dieters pair beautifully with full-fat tartar sauce or mayo-based dips. Vegan friends love a cashew cream sauce or dairy-free tartar sauce. Fresh lemon brightens all versions equally.