AIR FRIED BEER BATTERED FISH AND CHIPS
I'm loving this quick and easy version of a classic recipe! This Air Fried Beer Battered Fish and Chips is made with fresh cod, an assortment of seasonings and a batter made with Michelob Ultra Light. Air Frying breaded fish lets you enjoy this pub style favorite with a lot less, oil, fat and guilt!
Provided by Dad
Categories Main Course
Number Of Ingredients 9
Steps:
- Preheat Air Fryer to 390 Degrees
- Cut Cod into fillets, about 3-4 inches long each.
- Mix together 1 cup of flour, corn starch, baking soda, egg and beer in a medium size bowl.
- Mix together the rest of the flour and the paprika, onion powder and garlic powder in another bowl.
- Dip the cod fillets into the beer batter, then into the flour.
- Cook in preheated AIr Fryer at 390 degrees for 12-14 minutes, or until the outside is nice and golden. Serve immediately.
Nutrition Facts : Calories 320 kcal, ServingSize 1 serving
AIR FRYER BEER BATTERED FISH
Air Fryer Beer Battered Fish is amazing! If you have been wondering how to make battered fish in the air fryer, this is a perfect way! And it's so good!
Provided by ForkToSpoon.com
Categories Dinner Main Course Main Entree Main Meal
Time 32m
Number Of Ingredients 12
Steps:
- In a large mixing bowl, mix all of the beer batter ingredients, and mix well. Cover and refrigerate for about an hour.
- In a medium-sized mixing bowl, mix the flour dredge.
- Cut your fish into equal-sized portions.
- Spray your air fryer basket with olive oil spray.
- Dip the fish pieces into the beer batter, shake off the excess, and then place them in the flour dredge. Use your hands to really make sure the fish is coated.e sure the fish is coated.
- Place the breaded fish onto the air fryer basket and spray the fish's tops with olive oil spray.
- Set the temperature to 380 degrees F, air fryer setting, for 12 minutes, flipping halfway and respraying the olive oil.
- Plate, serve, and enjoy!
Nutrition Facts : ServingSize 1 g, Calories 582 kcal, Carbohydrate 109 g, Protein 17 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 93 mg, Sodium 2918 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 2 g
CRISPY AIR FRYER COD
Friday night fish-fry at home! Tender cod is encrusted with a homemade breading and cooked in your air fryer for a guilt-free dinner. I like to serve this with tartar sauce, roasted potatoes, and homemade sweet and sour coleslaw.
Provided by Kim's Cooking Now
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an air fryer to 380 degrees F (195 degrees C). Pat cod pieces dry with paper towels.
- Combine polenta, flour, seafood seasoning, garlic salt, onion powder, pepper, and paprika in a shallow dish. Coat each piece of cod with the breading mixture, pressing breading on each side of the fish until well coated.
- Spray the basket of the air fryer with olive oil cooking spray. Arrange cod in the basket, leaving space between each piece so air can circulate. Spray the top of each piece of cod with cooking spray.
- Cook for 8 minutes. Turn each piece, spray with cooking spray, and cook for 4 minutes more.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 14.8 g, Cholesterol 42.4 mg, Fat 1.8 g, Fiber 1.3 g, Protein 22.7 g, SaturatedFat 0.4 g, Sodium 1056.7 mg, Sugar 0.8 g
AIR-FRYER BEER-BATTERED FISH
We love a crispy piece of beer-battered fish, but we don't always want the calories that come with deep-frying. So we turned to the air fryer to develop a recipe with all the characteristics of the traditional dish-a light, crunchy-yet-airy exterior and a flaky, luscious interior. 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, we needed to make some important changes. Get all the step-by-steps below, and learn how we tweaked the process, from the dredge to the oil, to create crispy air-fried fish.
Provided by Adam Dolge
Categories Healthy Air Fryer Recipes
Time 35m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 338 calories, Carbohydrate 37 g, Cholesterol 97 mg, Fat 5 g, Fiber 2 g, Protein 31 g, SaturatedFat 1 g, Sodium 484 mg
BEER BATTERED COD
Steps:
- Preheat oil in a deep-fryer or a Dutch oven to about 360 to 375 degrees F.
- Add the first 5 ingredients in a bowl and mix until combined. Dip cod into the batter and allow any excess batter to drip off prior to adding to the preheated oil. Fry the fish until browned on both sides. Once browned, remove to a paper-towel lined plate and season with salt, to taste.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
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