Air Fryer Tilapia – Panlasang Pinoy

Tilapia is the fish I probably cook more than anything else. I grew up eating it in the Philippines, and I still buy it almost every week here in Florida. So Air Fryer Tilapia was bound to happen eventually. I seasoned the fillets the same way I always do, paprika, garlic powder, onion powder, and put them in the basket at 400°F. Seven minutes later the fish was done. Flaky inside, lightly crisp outside. I remember thinking I should have tried this sooner. Now air fryer tilapia is my weeknight default when I want fish but do not feel like dealing with oil splatter.

My mom used to come home from the wet market with two or three whole tilapia, still wet, scales still on. She had this heavy aluminum pan that she only used for frying fish. I do not even know where she got it. She would score the sides, rub them down with salt, and fry them in way too much oil. The whole house would smell like fish, and back then I used to hate it. I would eat the fish though. Always ate the fish.

Tilapia does not need much. Salt, a few spices, lemon. That is about it.

What is Air Fryer Tilapia?

Air fryer tilapia is a dish made by seasoning tilapia fillets with spices and cooking them in an air fryer until flaky and tender. The air fryer pushes hot air around the fish at high speed, so you get a lightly crisp surface without deep frying. I will be straight with you, it does not taste the same as pan fried tilapia. Pan fried is better. The crust is deeper, the edges are crunchier, and the whole thing has more flavor from the oil. But pan fried also means standing over a hot pan, getting splattered, and scrubbing the stovetop after. The air fryer version is what I cook when I do not want to do all that.

In the Philippines, tilapia is everywhere. Wet markets, fish farms, backyard ponds. My uncle had a small pond behind his house in Laguna and he raised tilapia in it. I do not know if he still does. Filipinos grill it whole stuffed with tomatoes and onions, make sinigang na tilapia, fry it until the skin cracks when you tap it, and cook it in coconut milk. The name comes from a Latin version of a Tswana word that just means “fish.” Some people call it St. Peter’s fish, which I always thought was funny. Grand name for such a common fish.

Why This Air Fryer Tilapia Recipe Works

Most of what makes this recipe work happens before the fish goes into the basket.

• Dry fillets brown. Wet fillets steam. Moisture on the surface creates steam inside the basket, and steam prevents browning. Paper towels, both sides, press firmly.
• Oil before seasoning, not after. The olive oil gives the spice rub something to grip. Without it, half the rub ends up at the bottom of the basket. I learned this the hard way. The first time I skipped the oil, I opened the basket and the fillets were basically plain white fish sitting on a pile of spices.
• High heat, short time. Tilapia is thin. At 400°F, it cooks through in minutes, which means the inside stays juicy. Go lower and you are basically baking it.

Ingredients

• Tilapia fillets – Mild white fish, works with any seasoning you throw at it
• Olive oil – Just enough to coat
• Paprika – Color and a little warmth
• Garlic powder – I prefer this over fresh garlic in the air fryer because fresh garlic burns at high heat
• Onion powder – Mild sweetness
• Salt – Do not skip it. Tilapia without salt tastes like nothing.
• Ground black pepper – Just a bit
• Lemon wedges – Squeezed on right before you eat

This takes about 10 minutes. Maybe 12 if you count the seasoning.

1. Pat the fillets dry on both sides with paper towels. I usually go through two or three towels per batch.
2. Mix the paprika, garlic powder, onion powder, salt, and pepper in a small bowl.
3. Brush olive oil on both sides of each fillet.
4. Rub the spice mix all over. Get the sides too, not just the flat surfaces.

Oil first, then spices. I have seen people do it the other way and wonder why the seasoning falls off.

1. Preheat to 400°F. Two minutes is enough.
2. Lay the fillets in the basket. Single layer, no overlapping.
3. Cook 7 to 10 minutes. Check at 7. You want the fish to flake easily with a fork. Internal temp should hit 145°F.
4. Move them to a plate, squeeze lemon on top, and serve with rice.

I can fit three fillets in my basket. Four if I really squeeze them in, but then the ones in the middle do not cook right. Two batches is better.

What to Serve with Air Fryer Tilapia

Storage

Honestly, storage is not really an issue with this recipe because it gets eaten.

• Refrigerator: Airtight container, up to 3 days. Keep it away from anything with a strong smell.
• Freezer: Freeze the seasoned, uncooked fillets wrapped in foil inside a freezer bag. Up to 3 months. Cook from frozen at 400°F, about 12 to 14 minutes.
• Reheating: Air fryer, 350°F, 2 to 3 minutes. Do not microwave it. Just do not.

• Tilapia – Cod or swai work. Catfish too, though it is thicker so add a minute or two. Do not use salmon. Wrong fish for this.
• Olive oil – Avocado oil or melted butter. Cooking spray is fine.
• Paprika – Smoked paprika if you want more depth. I have used Cajun seasoning when I felt like it.
• Garlic powder – You can use fresh garlic but it burns fast. Your call.
• Lemon – Lime works. Calamansi is even better if you can get it.

More Fish Recipes

• Fried Tilapia – The way my mom made it, golden and crispy with a vinegar dip on the side
• Grilled Tilapia – Whole fish in foil with tomatoes and onions, great for weekends
• Ginataang Tilapia – Fried tilapia simmered in coconut milk with long green peppers
• Sweet and Sour Tilapia – Whole fish with that tangy sauce poured right on top
• Sinanglay na Tilapia – Stuffed with garlic, onion, and ginger, wrapped in bok choy leaves, cooked in coconut milk
• Nilasing na Tilapia – Wine-marinated and fried. My wife asks for this one a lot.

I hope you try this Air Fryer Tilapia recipe. It is what I cook most weeknights now when we want fish. Rice, lemon, done. My son asked me to make it three times last week, which is how I know the recipe is solid. He does not ask twice for things he does not actually like. If you want to see other ways I cook tilapia, I put together a list of my favorite tilapia recipes a while back.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Air Fryer Tilapia

Air Fryer Tilapia is a fast and easy way to cook seasoned tilapia fillets until flaky and lightly crisp. A simple spice rub of paprika, garlic powder, and onion powder coats the fish, and the air fryer does the rest in under 10 minutes. Serve with steamed rice and a squeeze of fresh lemon.

Prep: 5 minutes minutes

Cook: 10 minutes minutes

Total: 15 minutes minutes

Equipment

• 1 Air fryer Any brand or model works for this recipe.

• 1 Small Mixing Bowl For combining the spice rub.

• 1 Pastry brush For applying olive oil evenly on the fillets.

Instructions

• Pat the tilapia fillets dry on both sides using paper towels. This helps the seasoning stick and gives the fish a better texture.

  4 pieces tilapia fillets

• Combine the paprika, garlic powder, onion powder, salt, and ground black pepper in a small bowl. Mix well.

  2 teaspoons paprika, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon ground black pepper

• Brush both sides of the tilapia fillets with olive oil. Rub the seasoning mixture evenly over the fish, covering all surfaces.

  4 pieces tilapia fillets, 1 tablespoon olive oil

• Preheat the air fryer to 400°F for 2 minutes.

• Arrange the tilapia fillets in the air fryer basket in a single layer with space between each piece. Avoid overlapping so the fillets cook evenly.

• Cook for 7 to 10 minutes, or until the fish flakes easily with a fork and the internal temperature reaches 145°F.

• Transfer the fillets to a serving plate and squeeze fresh lemon juice on top.

  lemon wedges

• Serve with steamed rice.

Notes

Basket size varies — Most air fryer baskets fit 3 fillets comfortably. If cooking for 4 or more, work in batches rather than crowding the basket. Lining the basket — A piece of parchment paper cut to fit the bottom of the basket makes cleanup easier and prevents the spice rub from sticking. Poke a few holes in the paper so air can still circulate. Double the spice rub — Mix a larger batch of the seasoning and store it in a small jar. It keeps for months and works on any white fish, shrimp, or chicken breast. Bone-in tilapia — This recipe works best with boneless fillets. If you only have bone-in tilapia, add 3 to 4 extra minutes and check for doneness near the bone.

Nutrition Information

Calories: 42kcal (2%) Carbohydrates: 2g (1%) Protein: 1g (2%) Fat: 4g (6%) Saturated Fat: 1g (5%) Polyunsaturated Fat: 0.5g Monounsaturated Fat: 3g Cholesterol: 1mg Sodium: 584mg (24%) Potassium: 52mg (1%) Fiber: 1g (4%) Sugar: 0.2g Vitamin A: 494IU (10%) Vitamin C: 0.1mg Calcium: 7mg (1%) Iron: 0.4mg (2%)

© copyright: Vanjo Merano