Air Fryer Beer Battered Fish
Air Fryer Beer Battered Fish combines cod fillets with flour, cornstarch, and cold beer batter; air fry at 400°F for 12 minutes until light, airy, and pub-style crispy.
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Method
- 1
Mix flour, cornstarch, baking powder, garlic powder, paprika, salt, and pepper. Whisk in cold beer until smooth.
- 2
Pat fish dry. Dust with flour, then dip in beer batter, letting excess drip off.
- 3
Place on parchment in air fryer. Spray generously with cooking spray.
- 4
Air fry at 400°F for 10-12 minutes, flipping carefully halfway and spraying again, until golden and crispy.
- 5
Serve with malt vinegar, tartar sauce, and lemon wedges.
Pro tip. Cold beer is key — the temperature difference creates a lighter, crispier batter. A pale lager works best; dark beers can taste bitter. The batter needs to be thick enough to coat but thin enough to drip. Extra cooking spray is essential since there's no oil bath.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 18 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 350 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
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