2okay so I've been quietly furious about air fryer fish recipes for two years
every single one is written for cod. thick, forgiving, structurally confident cod. and then people try to use those recipes on flounder — which is basically a sheet of paper with aspirations — and wonder why it disintegrates.
the fix is not more breadcrumbs. it's not higher heat. it's treating flounder like flounder instead of sad thin cod.
what actually works: mayo as your binder (not egg — the emulsion sticks better to thin, uneven surfaces), freshly grated Parmesan only (pre-grated has cellulose filler that creates crunchy little islands instead of a crust), and a timing chart built for the actual thickness you're working with.
output: crispy keto air fryer flounder. 10 minutes. 3g net carbs. a crust that snaps.
the full recipe is linked. save it, make it on a wednesday, eat it standing over the sink if you have to.