Prep the cod: Pat the fillets very dry with paper towels. Cut into even pieces. Season lightly with salt and pepper. This helps the batter stick and keeps the fish flavorful.

Preheat the air fryer: Heat to 400°F (200°C) for at least 5 minutes. A hot basket is key for an instant sizzle and crisp coating.

Set up your dredge: Place the 1/2 cup flour in a shallow bowl. This dry coat creates a tacky base for the batter.

Make the batter: In a medium bowl, whisk 1 cup flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika. Add the cold beer, lemon juice, and hot sauce. Whisk until smooth but don’t overmix. The batter should be like heavy cream. Add a splash more beer if too thick.

Coat the fish: Dredge each piece in the plain flour, shaking off excess. Dip into the batter, letting extra drip back into the bowl. You want a thin, even coat.

Oil the basket: Lightly spray the air fryer basket with oil. This prevents sticking and helps browning. Avoid parchment here; it can block airflow.

Load the basket: Place battered fish in a single layer with space between pieces. Work in batches if needed. Lightly mist the tops with oil spray for a golden finish.

Air fry: Cook at 400°F (200°C) for 8–10 minutes. Carefully flip, spray again, and cook another 5–7 minutes. The coating should be deep golden and crisp, and the fish should flake easily. Internal temperature should reach 145°F (63°C).

Hold and finish: If cooking in batches, keep finished pieces on a wire rack set over a sheet pan at 250°F to stay crisp.

Serve: Sprinkle with a pinch of salt while hot. Add lemon wedges, tartar sauce, or malt vinegar. Pair with fries, slaw, or a simple green salad.