Blackening is toasted spice, not burnt fish. The dark crust comes from paprika and herbs hitting butter at high heat, which is exactly what an air fryer does well and what a home hob does smokily. Any firm white fillet works if tilapia is hard to find.
Everything you need
- 4 tilapia or other white fish fillets
- 3 tbsp (42 g) unsalted butter, melted
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp cayenne pepper
- 1 tsp black pepper
- 1½ tsp fine salt
- 1 lemon wedges, to serve
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
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Mix all the dry spices, salt and pepper together in a shallow dish. This is your blackening rub, and it keeps for months in a jar.
For this step
- ½ tsp cayenne pepper
- 1 tsp black pepper
- 1½ tsp fine salt
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Pat the fillets dry, then brush both sides generously with melted butter. The butter is what lets the spices toast rather than scorch.
For this step
- 4 tilapia or other white fish fillets
- 3 tbsp (42 g) unsalted butter
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Press each fillet into the spice mix, coating both sides heavily. Don't be shy; a thin dusting won't give you a crust.
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Preheat the air fryer to 200°C / 400°F for 3 minutes and line the basket with a perforated liner, since blackened fish sticks badly.
For this step
- 4 tilapia or other white fish fillets
- 1 tsp black pepper
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Air fry for 8 to 10 minutes without turning. Thin fillets don't need flipping, and turning them tends to break them apart.
For this step
- 4 tilapia or other white fish fillets
-
The fish is done when it flakes easily at the thickest point. Serve with lemon wedges and rice or slaw.
For this step
- 4 tilapia or other white fish fillets
- 1 lemon wedges
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Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Do not flip thin fillets. The air fryer cooks from all sides, and every turn risks tearing the crust off.
- Some smoke is normal and expected. That's the spice toasting, not the fish burning.
Make it your own
- Use the same rub on salmon, adding 2 minutes, or on chicken breast, adding 6.
- Halve the cayenne for a mild version that still tastes properly Cajun.
Storing & reheating
Refrigerate for 2 days. Best flaked cold into tacos or salad. Reheating white fish tends to dry it out, so keep it brief at 170°C for 3 minutes.
Frequently asked
What temperature should fish be cooked to?
63°C / 145°F at the thickest point, or simply until it flakes with gentle pressure from a fork.
Why does my fish stick to the air fryer basket?
Delicate fillets grip bare metal. Use a perforated parchment liner or a light coat of oil on the basket, and don't try to move the fish until it has set.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
More air fryer recipes
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.