Ingredients
Scale
- 2 pounds fresh cod, haddock or halibut (cut into 6 equal pieces)
- 1 1/4 cups AP flour, plus 1/4 cup
- 3/4 cup Argo Cornstarch
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 12 ounces dark beer (I used Guinness)
- Oil for frying
For Chips:
- 6 large Russet potatoes, peeled and sliced thickly
- 2 tablespoons Malt vinegar (or Apple Cider Vinegar)
- 1 teaspoon salt, plus more for sprinkling
Instructions
- In large bowl, whisk 1¼ cups flour, cornstarch, baking powder, salt and pepper. Slowly whisk in dark beer. Cover and refrigerate for about 1 hour.
- In the meantime, prepare your chips. Soak the sliced potatoes in a bowl of cold water to rinse the starch. Repeat until the water runs clear.
- Towel dry the potatoes and set your air fryer at 400 degrees F. In a bowl, toss the potatoes in with the vinegar and salt. Air fry them in batches for about 15 minutes. Toss them and continue to air fry for an additional 8-10 minutes. Depending on how crispy and golden they are. Transfer the chips to a parchment lined sheet and sprinkle them with extra salt while they are still hot.
- Pat the cod fish down gently with a paper towel and sprinkle lightly with salt. Coat them in the reserved ¼ cup flour.
- In a large cast iron pan, heat the cooking oil to 350 F. Once the oil is hot enough, dip the fish in the beer batter and then directly into the oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.
- Transfer to a wire rack or paper towel lined plate to drain.
- Serve immediately with the chips and a tartar sauce if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Fry
- Cuisine: English
