First, prepare sauce by mixing together all ingredients in a small bowl, mixing well to remove lumps. Stick in fridge until fish is finished.

With paper towel, pat excess moisture from pollock fillets. Cut into approximate 1 ½ chunks; set aside.

Place crackers in a zip-top baggie and “crumb” by using a rolling pin on the until a coarse crumb mixture has been created. Add Parmesan cheese and garlic powder; toss around in bag until mixed. Pour out into a shallow bowl.

In a second shallow bowl, add the flour. And, in a third shallow bowl, whisk the eggs.

Pu each fish piece, one by one first in the flour, then in the beaten egg mixture to coat, and then in the breadcrumbs, tossing until coated.

Place breaded nugget in air fryer tray or basket and repeat process until all fish pieces have been prepped.

Heat air fryer to 400 degrees. Spray pollock nuggets with a quick spritz of avocado or olive oil. Air fry for approximately 9-10 minutes, flipping the pieces halfway through.

Serve with chilled sauce.