Pat the fish dry: Blot tilapia fillets with paper towels. Dry fish helps the coating stick and crisp.

Preheat the air fryer: Set to 400°F (200°C) for 3–5 minutes. A hot basket means better browning.

Set up a breading station: In one shallow bowl, add flour seasoned with a pinch of salt and pepper. In a second bowl, whisk two eggs. In a third bowl, mix panko with 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon lemon zest.

Coat the fillets: Dredge tilapia in flour (shake off excess), dip in egg, then press firmly into the panko mixture. Make sure both sides are evenly coated.

Oil the surface: Lightly spray or brush the tops of the breaded fillets with oil. This helps the panko turn golden.

Arrange in the basket: Place fillets in a single layer in the preheated air fryer. Don’t crowd—cook in batches if needed.

Air fry: Cook at 400°F (200°C) for 7–10 minutes, flipping halfway. Tilapia cooks fast; it’s done when the crust is golden and the fish flakes easily with a fork. Internal temp should reach 145°F (63°C).

Finish and serve: Squeeze fresh lemon over the top and sprinkle with chopped parsley or dill. Serve with a crisp salad, roasted veggies, or rice.