Prep the fish and shrimp: Pat everything very dry with paper towels. If the fish is thick, cut into 2-inch strips for even cooking. Keep seafood chilled until breading.

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

Make the breadcrumb mix: In a shallow bowl, combine panko, paprika, garlic powder, onion powder, thyme, black pepper, 1/2 teaspoon salt, and lemon zest from half a lemon. Stir in Parmesan if using.

Set up a dredging station: In one bowl, mix flour with the remaining salt. In a second bowl, beat the eggs. In a third, place cornstarch. This triple layer gives maximum crunch.

Bread the fish: Coat fish pieces lightly in cornstarch, dip in egg, then press into the breadcrumb mix. Shake off excess. Place on a plate and repeat.

Bread the shrimp: Repeat the same steps with the shrimp. Keep pieces in a single layer so the coating doesn’t get soggy.

Oil the basket: Lightly spray the preheated air fryer basket to prevent sticking. Don’t soak—just a quick mist.

Cook the fish: Arrange fish in a single layer with a little space between pieces. Spray the tops lightly with oil. Air fry at 400°F (200°C) for 8–10 minutes, flipping halfway and spraying again. Fish is done when crisp outside and flakes easily.

Cook the shrimp: Add shrimp in a single layer and air fry at 400°F (200°C) for 5–7 minutes, flipping halfway. Shrimp should be pink, opaque, and springy, with a golden coating.

Work in batches: If your air fryer is small, cook in batches. Crowding prevents browning.

Finish and season: Transfer everything to a platter. Squeeze fresh lemon over the top and sprinkle with chopped parsley. Taste and add a pinch of salt if needed.

Serve: Pair with tartar sauce, cocktail sauce, and a simple slaw or roasted potatoes. Add extra lemon wedges on the side.