Air Fryer Tilapia is crispy on the outside and tender on the inside, made with fresh tilapia, gluten free breadcrumbs, parmesan, and spices, ready in 25 minutes!
Pat the fish dry with a paper towel. Set out three shallow bowls. In the first bowl, whisk together the flour and spices. In the second bowl, whisk the eggs together. In the third bowl, mix together the breadcrumbs and parmesan cheese.
Take one of the tilapia filets and dip it into the flour bowl, coating completely and shaking gently to let any excess fall off.
Then dip the filet into the egg plate, coating completely on both sides and shaking gently to let the excess drip off.
Finally, dip the piece into the breadcrumb mixture. Once the filet is coated completely in breadcrumbs, shake gently to remove excess, then place the piece on a plate and repeat with the other three filets.
Spray the air fryer basket with cooking spray, then turn the air fryer on 400°F to let it preheat for about a minute.
Lightly spray each side of the filets with cooking spray, until the breadcrumbs look wet. Place the filets in the air fryer basket, leaving some space between each one. Depending on the size of your air fryer, you may have to work in batches.
Air fry at 400°F for 12-14 minutes, or until the outside looks golden brown and the tilapia is cooked through.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate for 2-3 days in an airtight container. Reheat in the air fryer for 2-3 minutes, or until warmed through and crispy. Freeze for up to 2-3 months, wrapped tightly in an airtight container to prevent freezer burn.Cooking Tips
For shallow bowls, try using pie plates. They're large enough to dip the fish into, and shallow so the breadcrumbs and flour will stay spread out.
Keep some gluten free flour and bread crumbs on hand, just in case you need to add a little more. Discard anything that the raw fish touched at the end.
Depending on the size of your air fryer, you may have to work in batches.
The cooking time can vary depending on the size and thickness of fish.