📝 About This Recipe
Experience the ultimate British pub classic reimagined for the modern kitchen with this incredibly crispy air-fried beer battered cod. By using a chilled carbonated batter and a clever 'pre-set' technique, we achieve that iconic shattered-glass crunch without the heavy grease of deep-frying. The result is succulent, flaky white fish encased in a light, golden shell that sings with the subtle malty notes of your favorite lager.
🥗 Ingredients
The Fish
- 1.5 pounds Fresh Cod Fillets (cut into 4-inch batons and patted very dry)
- 1 teaspoon Salt (kosher or sea salt)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Dry Dredge
- 1/2 cup All-purpose Flour (for the initial coating)
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Old Bay Seasoning (or smoked paprika)
The Beer Batter
- 1 cup All-purpose Flour (chilled in the freezer for 10 minutes)
- 1/4 cup Cornstarch (essential for extra crispiness)
- 1 teaspoon Baking Powder (creates air pockets in the crust)
- 1 cup Cold Lager or Pale Ale (very cold, straight from the fridge)
- 2 tablespoons Vegetable Oil (mixed into the batter for browning)
Finishing
- 1 bottle Cooking Oil Spray (high smoke point like avocado or canola oil)
- 4 pieces Lemon Wedges (for serving)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Pat the cod fillets thoroughly dry with paper towels. Moisture is the enemy of crispiness; moisture creates steam which will make the batter soggy.
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2
Season the fish pieces on all sides with salt and black pepper. Let them sit for 5 minutes, then pat dry one more time to remove any moisture drawn out by the salt.
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3
Preheat your air fryer to 400°F (200°C) for at least 5 minutes. A hot basket is crucial to prevent sticking.
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4
In a shallow bowl, whisk together the 'Dry Dredge' ingredients: 1/2 cup flour, garlic powder, and Old Bay seasoning.
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5
In a separate medium bowl, whisk the 'Beer Batter' dry ingredients: 1 cup chilled flour, cornstarch, and baking powder.
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6
Slowly pour the ice-cold beer and 2 tablespoons of oil into the dry batter mix. Whisk gently until just combined; a few small lumps are perfectly fine. Do not overmix, or you'll lose the carbonation.
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7
Cut a piece of parchment paper to fit your air fryer basket and poke several holes in it to allow air circulation. Do not place the paper in the fryer yet.
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8
Dredge a piece of fish in the seasoned flour, shaking off all excess. It should be a very thin, even coating.
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9
Dip the floured fish into the beer batter, ensuring it is fully submerged and coated. Lift and let the excess batter drip off for 5 seconds.
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10
Place the battered fish onto the prepared parchment paper. Repeat with remaining pieces, ensuring they do not touch.
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11
Generously spray the tops of the battered fish with the cooking oil spray. This helps the batter 'set' and brown in the air fryer.
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12
Carefully place the parchment with the fish into the preheated air fryer basket. Cook at 400°F for 8 minutes.
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13
Gently flip the fish using a thin spatula. Spray the other side with oil and cook for an additional 4-7 minutes, or until the coating is deep golden brown and the internal temperature of the fish reaches 145°F.
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14
Remove the fish and let it rest on a wire rack for 2 minutes. This allows the steam to escape without softening the bottom crust.
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15
Garnish with fresh parsley and serve immediately with lemon wedges.
💡 Chef's Tips
Always use ice-cold beer; the temperature difference between the cold batter and the hot air fryer creates the crispest texture. Avoid over-crowding the basket; if the pieces touch, the batter will merge and become gummy. If your batter seems too thin, add a tablespoon of flour at a time; it should be thick enough to coat a finger without being doughy. For the best results, use a high-quality spray oil rather than an aerosol with additives, which can damage air fryer coatings and affect flavor.
🍽️ Serving Suggestions
Serve with thick-cut steak fries (chips) and a side of mushy peas for a traditional experience. Pair with a cold, crisp Pilsner or a zesty Sauvignon Blanc to cut through the richness. Provide a side of homemade tartar sauce with extra capers and fresh dill. A splash of malt vinegar over the hot fish is the secret to authentic British flavor.