Prep the fillets: Pat the flounder dry with paper towels. Dry fish crisps better and won’t steam in the air fryer. If any pieces are very uneven in thickness, fold the thin end slightly under so they cook more evenly.

Preheat the air fryer: Set it to 400°F (200°C) for 3 to 5 minutes. A hot basket helps the coating set right away for a better crust.

Mix the crumb coating: In a shallow bowl, combine panko, a teaspoon of paprika, 1/2 teaspoon each garlic and onion powder, 1/2 teaspoon salt, and a few grinds of pepper. Drizzle in 1 to 2 teaspoons of olive oil and toss so the crumbs are lightly coated. This boosts browning.

Set up a quick dredge: In one bowl, whisk 1 egg with a teaspoon of water. In another, add 2 tablespoons of cornstarch with a pinch of salt. You’ll go cornstarch → egg → crumbs.

Coat the fish: Working one fillet at a time, dust both sides in cornstarch, shake off excess, dip in the egg, then press into the crumb mixture. Gently press so the crumbs adhere without tearing the fish.

Oil the basket: Lightly spray or brush the air fryer basket with oil to prevent sticking. Place the coated fillets in a single layer, leaving a little space between them. Don’t crowd.

Air fry: Cook at 400°F (200°C) for 6 to 8 minutes, flipping carefully halfway. Flounder is thin, so it cooks fast. It’s done when the crust is golden and the fish flakes easily with a fork.

Finish and serve: Squeeze fresh lemon over the hot fillets and shower with chopped parsley if you like. Serve with tartar sauce, a quick lemon-garlic yogurt sauce, or just extra lemon wedges.