Fish fillets are coated in a homemade beer batter, then cooked in the air fryer. This cooking method takes a little longer to ensure the batter adheres to the cod fillets, so it's best to plan in advance.
Ingredients
- russet potato: 1 piece
- vegetable oil: 2 tsp
- salt and ground black pepper: (to taste)
- all-purpose flour: 0.75 cup
- cornstarch: 2 Tbsp
- salt: 0.5 tsp
- garlic powder: 0.5 tsp
- baking soda: 0.25 tsp
- baking powder: 0.25 tsp
- malt beer: 0.75 cup
- fillets cod fillets: 4 piece (3 ounce)
Metric Conversion
Stages of cooking
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Peel russet potato and cut into 12 wedges. Pour 3 cups of water into a medium bowl and submerge potato wedges for 15 minutes. Drain off water and replace with fresh water. Soak wedges for 15 more minutes.
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Meanwhile, mix together flour, cornstarch, salt, garlic powder, baking soda, and baking powder in a bowl. Pour in 1/2 cup malt beer and stir to combine. If batter seems too thick, add remaining beer 1 tablespoon at a time.
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Place cod fillets on a rimmed baking sheet lined with a drip rack. Spoon 1/2 of the batter over fillets. Place rack in the freezer to allow batter to solidify, about 35 minutes. Flip fillets over and coat the remaining side with batter. Return to the freezer for an additional 35 minutes.
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Preheat the air fryer to 400 degrees F (200 degrees C) for 8 minutes.
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Cook frozen fish fillets for 15 minutes, flipping at the halfway point.
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Meanwhile, drain off water from potato wedges and blot dry with a paper towel. Toss with oil, salt, and pepper. Air fry for 15 minutes.
