Prepare the fish: Pat the fish fillets dry with paper towels to remove excess moisture. Cut into sticks about 1 inch wide.

Mix the seasoning: In a small bowl, stir together the garlic powder, onion powder, paprika, salt, and pepper.

Season the fish: Sprinkle half of the seasoning mix evenly over both sides of the fish sticks.

Set up the dredging station: Place the flour in one shallow bowl, the whisked eggs in a second bowl, and the panko breadcrumbs in a third. Add the remaining seasoning to the flour and mix well.

Coat the fish: Working one piece at a time, dredge each fish stick in the flour, then dip into the egg, and finally coat with panko. Gently press the crumbs onto the fish to help them stick. Set coated fish sticks aside on a plate.

Arrange in the air fryer: Lightly spray the air fryer basket with avocado oil. Place the fish sticks in a single layer with a little space between each one. Lightly spray the tops of the fish with more avocado oil.

Air fry: Cook at 400°F for 5 minutes, then carefully flip each piece, spray again, and cook for an additional 5 minutes, or until golden and crispy. The internal temperature should reach 145°F.

Serve: Enjoy hot with lemon wedges, my homemade tartar sauce, or ketchup for dipping.