Pat fillets thoroughly dry with paper towels — this helps seasoning stick and promotes browning over steaming. If frozen, thaw completely first, then pat dry again. Season both sides generously with your spice blend (Old Bay, paprika, garlic powder, salt, and pepper work well). For a light coating, dust with seasoned all-purpose flour and press gently to adhere. Spray both sides lightly with olive oil cooking spray. Cut large fillets lengthwise so they fit the basket without overlapping and cook evenly.

Preheat air fryer to 199°C – 204°C. Spray the basket with olive oil cooking spray or add a parchment liner to prevent sticking. Arrange fillets in a single layer — no overlapping. Crowding traps steam and kills the crisp. Cook in batches if needed. Cook at 199°C – 204°C for 8–12 minutes. Check plain or lightly dusted fillets at 7–8 minutes. Breaded or thicker fillets may need the full 10–12 minutes. Flip halfway through if breaded or you want even browning; flipping is optional for thin, lightly seasoned fillets. Start checking early — fish goes from done to dry fast in an air fryer.

Tilapia is done when it flakes easily with a fork and the flesh separates into clean layers. Internal temp should hit 60°C – 63°C at the thickest part. The exterior should look lightly golden, not wet or translucent. Remove fillets from the basket and serve immediately. Finish with fresh lemon. Good with tartar sauce, slaw, or in fish tacos. Don't overcook — thin fillets dry out fast. Start checking at the low end of the time range. Don't overlap fillets in the basket or you'll get steamed, not crisped, fish. Cook in batches if needed.