Pat the fish dry and cut it into about 16 evenly sized sticks, each approximately 1 inch wide. Drying the fish helps the flour and breading cling to the surface.

Set out three shallow bowls. Stir together the flour, 1/4 teaspoon kosher salt, and black pepper in the first bowl; beat the eggs in the second; and combine panko, Parmesan, paprika, garlic powder, and the remaining 1/4 teaspoon salt in the third.

Coat each fish stick in the flour, shaking off excess, then dip it into the beaten egg. Press it firmly into the panko mixture so all sides are covered.

Preheat the air fryer to 400°F if your model requires preheating. Lightly spray the basket, arrange the fish in a single layer with space between pieces, and lightly spray the tops.

Air fry for 4–6 minutes, turn the fish sticks carefully, lightly spray the second side, and cook for another 4–6 minutes. Check the thickest piece with an instant-read thermometer; the fish is ready when opaque and 145°F internally.