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Garlic Butter Air Fryer Swai

Garlic Butter Air Fryer Swai - Simple, Juicy, and Fast

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Prep Time 10 minutes
Cook Time 12 minutes
Pre-heat 5 minutes
Total Time 27 minutes
Servings 4 servings

Ingredients
  

  • Swai fillets: 2 to 4 fillets (about 4–6 ounces each), thawed and patted dry
  • Unsalted butter: 3 tablespoons, melted
  • Fresh garlic: 3 cloves, finely minced (or 1 teaspoon garlic powder in a pinch)
  • Lemon: Zest of 1 lemon and 2 tablespoons fresh juice
  • Olive oil: 1 teaspoon (helps prevent sticking and adds flavor)
  • Fresh parsley: 2 tablespoons, chopped (or 1 teaspoon dried)
  • Smoked paprika: 1/2 teaspoon (regular paprika works too)
  • Onion powder: 1/2 teaspoon
  • Salt: 1/2 to 3/4 teaspoon, to taste
  • Black pepper: 1/4 teaspoon
  • Optional heat: Pinch of red pepper flakes
  • Optional garnish: Lemon wedges for serving

Instructions
 

  • Preheat the air fryer. Set it to 400°F (200°C). Give the basket a light spray with oil or brush it with olive oil to prevent sticking.
  • Make the garlic butter. In a small bowl, whisk together melted butter, minced garlic, lemon zest, lemon juice, parsley, smoked paprika, onion powder, salt, pepper, and red pepper flakes if using.
  • Prep the swai. Pat the fillets very dry with paper towels. Dry fish browns better and won’t steam in the air fryer.
  • Season generously. Brush both sides of each fillet with the garlic butter mixture. Reserve 1 to 2 teaspoons for a quick finish after cooking.
  • Arrange in the basket. Place fillets in a single layer, not touching. Work in batches if needed so air can circulate freely.
  • Air fry. Cook for 7 to 10 minutes, depending on thickness. Thin fillets often finish around 7 to 8 minutes; thicker pieces may need up to 10 minutes.
  • Check doneness. The fish should flake easily with a fork and reach an internal temperature of 145°F (63°C). The surface should look opaque and lightly browned.
  • Finish with butter. Brush the reserved garlic butter over the hot fillets for a glossy, flavorful finish.
  • Serve. Add a squeeze of fresh lemon and garnish with extra parsley. Pair with steamed vegetables, rice, or a crisp salad.