Beer-Battered Fish in Air Fryer – Crispy and Tender

Steps

1. 1

   Preheat the air fryer to 193°C (380°F) for 5 minutes.

2. 2

   In a bowl, mix half the flour with salt, garlic powder, smoked paprika, and Old Bay. In another bowl, combine the remaining flour with baking powder, then add the egg and beer and mix well until a thick batter forms that sticks to the spoon.

3. 3

   Pat the fish pieces dry with paper towels. Coat each piece in the seasoned flour mixture, covering well.

4. 4

   Dip the floured fish into the beer batter, coating both sides. Lift the piece and let excess batter drip off.

5. 5

   Coat the fish again in the remaining dry flour to prevent sticking. Line the air fryer basket with parchment paper and give a light spray of olive oil.

6. 6

   Place the fish in the basket and spray oil on top (otherwise the flour remains dry). Cook for 12 minutes, then turn the pieces, spray more oil, and cook for another 2–3 minutes.

7. 7

   Serve immediately with tartar sauce for the crispiest crust.

Shopping list

225g (1/2 lb) white fish fillet, 1/3 cup (80ml) light lager beer, 1 large egg, 1 cup (125g) all-purpose flour, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp Old Bay seasoning, 1/2 tsp baking powder, 1/3 tsp salt, 1/8 tsp black pepper, olive oil spray (optional)

Recipe story

Beer-battered fish originated in the port kitchens of Great Britain, where fishermen discovered that a light, frothy batter made with beer kept the meat tender and crispy. In the 19th century, this technique was adopted by London pub chefs, who served it alongside fried potatoes. The recipe quickly became a symbol of British fish and chips, later spreading worldwide.