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Air Fryer Panko Crusted Tilapia - Crispy, Light, and Ready Fast

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Tilapia fillets: 4 fillets (about 4–6 ounces each), thawed if frozen, and patted very dry
  • Panko breadcrumbs: 1 to 1 1/4 cups
  • Flour: 1/2 cup (all-purpose or gluten-free blend)
  • Eggs: 2 large, beaten
  • Oil: Neutral spray oil or a light brush of olive oil
  • Lemon: 1, cut into wedges for serving
  • Seasonings for the panko: 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika (smoked or sweet)
  • 1/2 teaspoon dried parsley or Italian seasoning
  • 1/2 to 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Optional: 1–2 tablespoons grated Parmesan for extra savoriness
  • Optional garnishes: Fresh parsley, hot sauce, tartar sauce, or a quick lemon-dill yogurt sauce

Method
 

  1. Preheat the air fryer: Set it to 400°F (200°C). Let it run for 3–5 minutes so the basket gets hot.
  2. Prep the coating stations: Place flour in one shallow bowl. Beat eggs in a second bowl. Mix panko with garlic powder, onion powder, paprika, dried herbs, salt, pepper, and Parmesan (if using) in a third bowl.
  3. Dry the fish well: Pat tilapia fillets dry with paper towels on both sides. This helps the coating stick and crisp.
  4. Coat the fillets: Dredge each fillet in flour, shaking off excess. Dip into egg, letting extra drip back. Press firmly into the panko mixture on both sides. Gently shake to remove loose crumbs.
  5. Oil lightly: Spray or brush the tops with a little oil. This encourages even browning. Avoid soaking the coating.
  6. Arrange in the basket: Place the fillets in a single layer, crumb side up if one side is thicker with crumbs. Leave space between pieces. If needed, cook in batches.
  7. Air fry: Cook at 400°F for 6–8 minutes, then carefully flip, spray lightly again, and cook another 3–5 minutes. The coating should be golden and the fish should flake easily with a fork.
  8. Check doneness: Internal temperature should reach 145°F (63°C). If not there yet, cook another 1–2 minutes, checking often.
  9. Finish and serve: Rest 1 minute, then squeeze fresh lemon over the fish. Garnish with parsley and serve with your favorite sides.