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Crispy Parmesan Crusted Air Fryer Tilapia

A quick and healthy dinner featuring tilapia fillets coated in savory Parmesan and crunchy panko, cooked to perfection in the air fryer.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 305
Ingredients Method Notes

Ingredients
  

For the Fish
  • 4 pieces tilapia fillets (about 1 to 1 1/4 lb total; 4-6 oz each), patted dry Use fresh or thawed, firm fillets
For the Coating
  • 3/4 cup panko breadcrumbs Use gluten-free panko to make GF
  • 1/2 cup finely grated Parmesan cheese Freshly grated for best flavor
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika Or regular paprika
  • 1/2 teaspoon dried Italian seasoning
  • 1 piece zest of lemon Optional but brightens the crust
  • 1/4 teaspoon kosher salt Plus more to taste
  • 1/4 teaspoon black pepper
For Assembly and Cooking
  • 2 tablespoons melted butter or olive oil For brushing
  • cooking spray (olive oil spray) Or additional oil to mist

Method
 

Preparation
  1. Preheat your air fryer to 400°F (200°C) for 3 minutes. Pat the tilapia fillets very dry with paper towels to help the coating stick.
  2. In a shallow bowl, combine panko, grated Parmesan, garlic powder, paprika, Italian seasoning, lemon zest, salt, and pepper. Stir until evenly mixed.
  3. Brush each fillet lightly with melted butter or olive oil. Press the oiled side into the coating mixture, gently pressing so the crumbs adhere. Repeat on the other side for extra crust, or leave one side lightly coated.
  4. Spray the air fryer basket with oil. Place fillets in a single layer without overlapping. Mist the tops lightly with cooking spray.
Cooking
  1. Cook at 400°F (200°C) for 8 to 10 minutes for average-thickness fillets. If fillets are thicker (1 inch or more), cook 10 to 12 minutes. No flipping is required for thin fillets.
  2. The crust should be golden brown and the fish should flake easily with a fork. Ensure the internal temperature reaches 145°F (63°C).
Finishing
  1. Let fish rest for 1 to 2 minutes in the basket, then transfer to a plate. Squeeze fresh lemon over each fillet and sprinkle with parsley.
  2. Serve immediately for best crunch.

Notes

Use dry fillets so the coating adheres better. For extra adhesion, dip in beaten egg or a smear of Dijon mustard. Avoid overcrowding the air fryer; cook in batches if needed. Leftovers can be reheated in the air fryer at 350°F for 3 to 5 minutes.