Prep the fish: Pat the pollock dry with paper towels. If the fillets are very long, cut them into manageable portions so they fit in your air fryer basket without folding.

Preheat the air fryer: Set to 400°F (205°C). A hot basket helps the coating crisp fast.

Make the wet mix: In a shallow bowl, whisk the egg, Dijon, and mayo or yogurt until smooth. This helps the crumbs stick and adds a light crust.

Mix the crumbs: In another shallow bowl, combine panko, fine breadcrumbs, garlic powder, onion powder, paprika, pepper, and salt. Taste a pinch and adjust seasoning.

Coat the fillets: Dip each piece in the egg mixture, let the excess drip off, then press into the crumb mix. Gently pack crumbs on both sides.

Oil the basket: Lightly spray the air fryer basket. Place the coated fillets in a single layer, leaving space between pieces. Spray the tops of the fish lightly with oil.

Air fry: Cook for 6–9 minutes, flipping once halfway through. Thinner fillets cook faster. The fish is done when the crust is golden and the flesh flakes easily with a fork.

Finish and serve: Squeeze fresh lemon over the hot fish. Sprinkle with parsley and a pinch of salt if needed. Serve right away.