Air Fryer Tilapia
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My air fryer tilapia is a quick and foolproof dinner recipe that cooks in just 7 minutes. This tender white fish is perfect for those skeptical of seafood- just ask my family!
Tilapia is a fish I often cook because it’s super affordable, easy to find, and mild-tasting enough that certain family members (*cough* sister *cough*) will not complain about the easy fishy flavor.
In culinary school, I learned that lean, firm fish like tilapia shine when cooked quickly at high heat. While testing this recipe, I tried several temperatures and times and discovered that 400°F for just 7 minutes gives the best results: tilapia that’s tender, flaky, and never dry. I keep the seasonings simple and brush the fish with herb butter before serving, but it’s easy to customize with your favorite spice blends or toppings- My family has several go-to combinations that I’ll share, too.
Table of Contents
Why I love this recipe
- Quick and easy. No marinating is needed, and the tilapia takes just a few minutes to cook.
- Widely available. Compared to other fish, tilapia is affordable and easy to find at most grocery stores.
- Fresh or frozen. I’ve tested this recipe with both fresh and frozen fillets, and it works well either way.
- Healthy. Tilapia is a low-calorie and low-carb fish, with just 120 calories per 4-ounce serving (source).
Key Ingredients
Find the printable recipe with measurements below.
- Tilapia fillets. Fresh or frozen both work, but I recommend fresh when possible for the best flavor and texture. For even cooking, choose fillets that are similar in size. I usually buy mine from a local fishmonger, but they’re also easy to find in grocery stores.
- Salt and pepper. To taste.
- Smoked paprika. Adds a lovely smoky flavor.
- Garlic powder. Adds a subtle garlic flavor without needing to use actual garlic.
- Lemon juice, fresh garlic, cilantro, and butter. To brush over the freshly cooked tilapia.
- Lemon wedges, cilantro, and parsley. To serve.
Flavor variations
- Spicy– Add some cayenne pepper or red pepper flakes to the spice mix.
- Cajun– Coat the fish with Cajun or keto taco seasoning.
- Blackened– Similar to my blackened tilapia recipe, rub the fillets with blackened seasoning (my recipe link has a homemade rub if you don’t have a pre-made one).
- Teriyaki– Dredge the fillets in teriyaki sauce for ten minutes before air frying.
- Lemon pepper– The classic. Rub 1/2 a large juiced lemon and black peppercorns over the fish.
How to cook tilapia in the air fryer
Step 1- Prep the fish. Pat dry the tilapia fillets.
Step 2- Season. Mix the salt, pepper, smoked paprika, and garlic in a bowl, then rub it on both sides of your tilapia fillets using your hands.
Step 3- Air fry. Add the fish to the air fryer basket and cook for 7 minutes, flipping halfway through.
Step 4- Make the sauce. Whisk together the butter, garlic, fresh lemon juice, and cilantro in a bowl.
Step 5- Season and serve. Brush the sauce generously on your cooked tilapia fillets and sprinkle with more cilantro.
★★★★★ REVIEW
“I have done this several times since I found it. It is absolutely delicious !! Thank you!” – Nicole
Arman’s recipe tips
- Don’t overcrowd the air fryer basket so your tilapia cooks evenly. If needed, cook the fish in batches. As a reference, I use a Phillips XL air fryer, which comfortably fits four fillets.
- If you are worried that the fish will stick to the basket, you can use parchment paper to line the base. I’ve also recently tried using air fryer liners, which work pretty well (the base of the fish won’t be as crispy).
- Flip the tilapia fillets during cooking to avoid overcooking on one side. Once is more than enough.
- Use a meat thermometer. I find the easiest way to tell if the fish is cooked is to check the internal temperature using a meat thermometer. Tilapia is safe to eat once the thickest part reaches 145°F (as per the FDA).
Frequently asked questions
No, you can cook tilapia straight from frozen- I’ve done it plenty of times on busy weeknights. Just add an extra 2-3 minutes to the cook time, and check that it flakes easily with a fork before serving (or reaches 145°F).
Yes! I’ve breaded both homemade fillets and frozen breaded fillets. I recommend spraying both sides of the breaded fish with cooking spray for extra crispiness. I also suggest air frying frozen fillets for an additional 3 minutes.
Storage instructions
To store: Leftovers can be stored in the refrigerator, covered, for up to three days.
To freeze: Place cooked and cooled tilapia can in an airtight container and store in the freezer for up to two months.
✅ Nutrition reviewed
Since this tilapia recipe discusses health benefits, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Air Fryer Tilapia
Video
Ingredients
- 4 tilapia fillets 4-6 ounces each
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic
lemon butter sauce
- 1/4 cup butter melted
- 3 cloves garlic minced
- 1 tablespoon lemon juice
- 1 tablespoon parsley
Instructions
- Preheat the air fryer to 400°F (200°C). Spray the basket with cooking spray.
- Pat dry the tilapia fillets.
- Mix the salt, pepper, smoked paprika, and garlic and, using your hands, rub the spices over both sides of the fish.
- Add the tilapia filets to the air fryer basket and spray the top with cooking spray. Air fry for 7 minutes, flipping halfway through.
- While the fish is cooking, make the sauce. In a small bowl, whisk together the melted butter, garlic, lemon juice and parsley.
- Brush the lemon butter sauce generously over the top of the fish fillets and serve immediately.
Notes
- Frozen tilapia: Cook from frozen, but add an extra 2-3 minutes (until the fish flakes easily with a fork).
- Leftovers: Keep in the fridge for 3 days or in the freezer for 2 months.
- Reheating: Either microwave the fish for 20-30 seconds or reheat in the air fryer for 2 minutes, until crispy around the edges.
I’ve only made this 3x with thawed filets, but each time they have been absolutely delicious. Have to admit, I only had cilantro once, but used dried parsley the other 2 times and the sauce was still excellent. I did try using parchment liner once, but it just missed that touch of barely crisp mouth feel. I must say that using just a bit of lemon zest in the butter sauce also adds a great little zing. And using an actual lemon, not just the juice in a bottle makes a world of difference. Great recipe!
Thank you JaNae! Parchment liners are always a tough call 😛 Sometimes a little more clean up is worth a crispier exterior!
Came out very good, the butter lemon sauce was excellent. Next time I will try it with some of your taco seasoning, I still have some in the cupboard from one of your other recipes.