Blackened Air Fryer Tilapia

• 2 tilapia fillets
• 1 tsp canola oil
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 3/4 tsp cayenne pepper
• 3/4 tsp salt
• 1/2 tsp brown sugar (optional)
• 2 lemon wedges, to serve

Method

1. 1
   Thaw and dry

   If frozen, thaw the tilapia in a sealed bag in a cool water bath for 20-30 min. Pat the fillets very dry on both sides with paper towels - surface moisture is what stops the crust from forming, so get them genuinely dry.

2. 2
   Mix the blackening blend

   In a small bowl, stir together the paprika, garlic powder, onion powder, thyme, oregano, black pepper, cayenne, salt, and brown sugar if using. This makes a little extra - keep the rest in a jar.

3. 3
   Preheat

   Preheat the air fryer to 390F. Preheating matters here - a hot basket helps the crust set fast instead of the fish steaming.

4. 4
   Oil and coat

   Rub each dried fillet all over with the canola oil - a light, even coat. The oil lets the spices toast and darken instead of scorching to ash, so don't skip it. Coat both sides generously with the blend, pressing it on so it adheres.

5. 5
   Air fry

   Place the fillets in the basket in a single layer, not touching - air has to circulate around each piece or they steam and stay pale. Cook at 390F for 8-10 minutes, no flip needed for thin fillets. Start checking at 8.

6. 6
   Check and rest

   Done at 145F internal, or when the fish turns opaque and flakes easily with a fork. Tilapia overcooks fast and goes rubbery - pull it the moment it flakes. Rest 1-2 min.

7. 7
   Serve

   Squeeze lemon over the top just before eating - the acid brightens the mild fish and cuts the spice. Serve with hard-roasted green beans.