Frozen fish sticks come out way better with a quick flour dusting

For two years I just tossed frozen fish sticks straight into the air fryer basket at 400 degrees for 8 minutes. Last month my sister-in-law mentioned she rolls hers in a little flour and paprika before cooking. I tried it that Friday with a batch for my grandkids and the difference was shocking. The coating crisps up like it was battered fresh, no oil needed, and they stay crunchy even after sitting on the plate for a bit. I also started doing the same with frozen chicken tenders and it works just as well. Anyone else found a simple dry ingredient that upgrades frozen stuff in the air fryer? I am curious what else I am missing out on.

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