Description
This method takes a little longer to ensure the batter adheres to the fillets, so it’s best to plan in advance.
Ingredients
- 1 russet potato
- 2 teaspoons vegetable oil
- 1 pinch salt and ground black pepper to taste
- ¾ cup all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ cup malt beer
- 4 (3 ounce) fillets cod fillets
Instructions
- 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.
- 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.
- 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.
- Preheat the air fryer to 400 degrees F (200 degrees C) for 8 minutes.
- Cook frozen fish fillets for 15 minutes
- flipping at the halfway point.
- 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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 2 hrs
Servings: 2