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Air fryer beer battered fish and chips with a crispy golden fish fillet, crunchy fries, lemon wedges, and creamy tartar sauce, served on a wooden board for a classic pub style meal.
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Air Fryer Beer Battered Fish and Chips - Crispy, Lighter, and Weeknight-Friendly

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • White fish fillets (cod, haddock, or pollock), about 1.5 pounds, cut into 4–6 pieces
  • All-purpose flour, 1 cup for the batter, plus 1/2 cup for dredging
  • Cornstarch, 1/4 cup (helps with crispness)
  • Baking powder, 1 teaspoon
  • Cold beer, 1 cup (lager or pale ale; non-alcoholic works too)
  • Egg, 1 large (optional for extra structure)
  • Garlic powder, 1 teaspoon
  • Paprika, 1 teaspoon
  • Kosher salt and black pepper, to taste
  • Russet potatoes, 2 large, cut into 1/2-inch thick fries
  • Oil spray (avocado or canola) or 2 tablespoons neutral oil
  • Malt vinegar, lemon wedges, and tartar sauce, for serving

Instructions

  • Prep the potatoes: Cut the russets into even fries. Soak in cold water for 20–30 minutes to remove excess starch. Drain and pat very dry.
  • Par-cook the fries: Toss dried fries with 1 tablespoon oil and a pinch of salt. Air fry at 360°F (182°C) for 12–15 minutes, shaking halfway, until tender but not fully browned. Set aside.
  • Preheat the air fryer: Increase temperature to 400°F (204°C). Let it heat while you batter the fish. A hot basket helps prevent sticking.
  • Make the batter: In a bowl, whisk 1 cup flour, cornstarch, baking powder, garlic powder, paprika, 1/2 teaspoon salt, and a few grinds of pepper. Whisk in cold beer (and egg if using) until smooth. The batter should be the consistency of heavy cream. If too thick, add a splash more beer; if too thin, add 1–2 tablespoons flour.
  • Prep the fish: Pat fillets dry. Season lightly with salt and pepper. Place 1/2 cup flour in a shallow dish for dredging.
  • Coat the fish: Working one piece at a time, dredge fish in flour, shake off excess, then dip in batter. Let excess drip for 2–3 seconds. This helps a thin, even coat form.
  • Air fry the fish: Lightly spray the air fryer basket. Place battered fish in a single layer with space between pieces. Lightly mist the tops with oil spray. Cook at 400°F (204°C) for 8–10 minutes, flipping carefully at 5–6 minutes and misting again. Fish is done when coating is deep golden and flakes easily.
  • Finish the fries: While the fish rests 2 minutes, return par-cooked fries to the basket. Air fry at 400°F (204°C) for 6–8 minutes until crisp and browned, shaking once. Season with salt while hot.
  • Serve: Plate fish and chips with lemon wedges, malt vinegar, and tartar sauce. Eat right away for peak crunch.