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Active Time:20 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:35 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ¼poundsskinless cod fillet, about 1 inch thick, cut into 8 portions1 ¾cupsall-purpose flour, divided1 ½teaspoonsgarlic powder1 ½teaspoonspaprikaPinch of cayenne pepper½teaspoonsalt, divided¼teaspoonground pepper½teaspoonbaking soda¾cupbeer, preferably lager1large egg, lightly beaten
Cook Mode(Keep screen awake)
Ingredients
1 ¼poundsskinless cod fillet, about 1 inch thick, cut into 8 portions
1 ¾cupsall-purpose flour, divided
1 ½teaspoonsgarlic powder
1 ½teaspoonspaprika
Pinch of cayenne pepper
½teaspoonsalt, divided
¼teaspoonground pepper
½teaspoonbaking soda
¾cupbeer, preferably lager
1large egg, lightly beaten
Directions
Pat fish dry; refrigerate while making batter.
Whisk 3/4 cup flour, garlic powder, paprika, cayenne, 1/4 teaspoon salt and pepper in a shallow dish; set aside. Whisk the remaining 1 cup flour and baking soda in a medium bowl. Add beer and egg and whisk until smooth (the batter should be thick). Refrigerate the batter.
Preheat air fryer to 390°F (see Tip). Coat the basket generously with cooking spray. Remove the fish and batter from the refrigerator and set a large rimmed baking sheet on the counter. Pat the fish dry again. Lightly dredge each piece of fish in the flour-spice mixture, tapping off excess, and transfer to one half of the baking sheet. Spread the remaining flour-spice mixture on the other half of the baking sheet.
Using 2 forks, dip a piece of fish into the batter, letting excess batter drip off, then place in the flour-spice mixture, gently flipping until well coated. Repeat with the remaining fish. Once all the fish is coated, spray the top side with cooking spray until no dry flour remains. Arrange the fish pieces sprayed-side down in the air-fryer basket, without touching. Generously spray the tops and sides of the fish with cooking spray. Cook until the coating is golden brown and the fish flakes easily with a fork, about 13 minutes. Gently remove the fish with a flexible spatula (some batter may stick to the bottom of the basket). Sprinkle with the remaining 1/4 teaspoon salt and serve immediately.
Equipment
8-quart or larger air fryer
Tip
The full recipe fits in an 8-quart or larger air fryer. If using a smaller air fryer, prep the fish through Step 3, then proceed with Step 4 (dipping in the wet batter and cooking) in two batches.
Frequently Asked QuestionsOverall, this recipe provides a ton of nutrition. It’s high in protein, low in fat, and packs a nutritional punch with several nutrients, including vitamin A, vitamin D, folate, iron, magnesium, potassium and vitamin B12.The pieces of fish are lightly dusted with seasoned flour to give the beer batter something to stick to—the flesh itself is too slick for the wet mixture to adhere. After a dip in the batter, it’s dredged again in the flour. This serves two main purposes: First, adding flour on the exterior of the battered fish makes it easier to handle and transfer to the air fryer (without it, all the batter would make a mess in the air fryer basket). Second, the flour is also dry enough to absorb the cooking spray (skipping this step means the cooking spray will slide off the wet batter).Beer provides that quintessential fish-and-chips tang, but we’re mostly after the CO2 it contains. As the fish cooks, the bubbles in the beer froth and suspend in the flour, providing a light and crispy texture. Go for a mellow pale-colored beer (like a lager or amber) as stronger porters or stouts can overwhelm the fish. If prefer not to use beer, club soda is a great substitute.A mild white fish, like cod, pollock or haddock, is ideal for this recipe. They have a meaty yet flaky texture and tend to stay moist when cooked. It’s important to use pieces that are about 1 inch thick—any thinner and they’ll dry out before the batter turns golden brown, any thicker and they’ll take too long to cook properly. And make sure the pieces of fish are patted very, very dry before you batter and air-fry them, otherwise you won’t get the crispy results you want.The secret to this recipe is in the method. Traditionally, the fish would go into a wet beer batter and then cook in hot oil. But in order to work in the air fryer, it’s important to apply oil to the exterior of the battered fish. The easiest way is with cooking spray. Simply spray the fish with it until no dry flour remains. Using cooking spray during the dredging and air-frying process saves about 150 calories per serving compared to deep-frying.
Frequently Asked Questions
Overall, this recipe provides a ton of nutrition. It’s high in protein, low in fat, and packs a nutritional punch with several nutrients, including vitamin A, vitamin D, folate, iron, magnesium, potassium and vitamin B12.
The pieces of fish are lightly dusted with seasoned flour to give the beer batter something to stick to—the flesh itself is too slick for the wet mixture to adhere. After a dip in the batter, it’s dredged again in the flour. This serves two main purposes: First, adding flour on the exterior of the battered fish makes it easier to handle and transfer to the air fryer (without it, all the batter would make a mess in the air fryer basket). Second, the flour is also dry enough to absorb the cooking spray (skipping this step means the cooking spray will slide off the wet batter).
Beer provides that quintessential fish-and-chips tang, but we’re mostly after the CO2 it contains. As the fish cooks, the bubbles in the beer froth and suspend in the flour, providing a light and crispy texture. Go for a mellow pale-colored beer (like a lager or amber) as stronger porters or stouts can overwhelm the fish. If prefer not to use beer, club soda is a great substitute.
A mild white fish, like cod, pollock or haddock, is ideal for this recipe. They have a meaty yet flaky texture and tend to stay moist when cooked. It’s important to use pieces that are about 1 inch thick—any thinner and they’ll dry out before the batter turns golden brown, any thicker and they’ll take too long to cook properly. And make sure the pieces of fish are patted very, very dry before you batter and air-fry them, otherwise you won’t get the crispy results you want.
The secret to this recipe is in the method. Traditionally, the fish would go into a wet beer batter and then cook in hot oil. But in order to work in the air fryer, it’s important to apply oil to the exterior of the battered fish. The easiest way is with cooking spray. Simply spray the fish with it until no dry flour remains. Using cooking spray during the dredging and air-frying process saves about 150 calories per serving compared to deep-frying.
Originally appeared: EatingWell.com, May 2022
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Nutrition Facts(per serving)338Calories5gFat37gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
