Cut the haddock into portions 3-4 oz in size. Butterfly thick filets and gently press to flatten.

Add the all purpose flour to one shallow dish.

In a wide bowl or pie plate whisk the three whole eggs until beaten well.

In another shallow dish, combine the Panko crumbs, parmesan cheese, and the remaining ½ teaspoon salt. Whisk together to combine. Pour the melted butter over the breading and stir until the crumbs are evenly coated.

After 10 minutes of resting, pat both sides of the fish filets dry with a paper towel.

Start by dredging a fish filet in the flour. Make sure the filet is completely coated, shaking off any excess flour before transferring to the next dish.

Next, dip the floured fish in the beaten eggs. Allow excess egg to drip back into the dish before moving to the breadcrumbs.

Move the fish to the breadcrumb dish and coat it with the Panko mixture. Press the breadcrumbs onto the fish to make sure the filet is evenly and thoroughly coated. Shake off any excess. Set the breaded fish filet on a plate or the wire rack.

Repeat this breading process until all the filets are coated in the flour, egg, and breadcrumbs. This step can be done a day ahead.

Preheat the air fryer to 400 degrees F and spray the fryer basket with cooking spray. Place a cooling rack on a cookie sheet and pop it in the oven. Set the oven to 200 degrees F.

Working in batches, fry off the fish filets, and try not to overcrowd the basket. Air needs to circulate around each filet for best results.

Cook for 10-12 minutes, flipping halfway through. The fish is done when the breading is golden brown and crispy, and the fish registers 145 degrees F on an instant read meat thermometer.

Place the cooked fish in the low-temperature oven while you fry off the rest of the fish. Serve hot with tartar sauce and fries.