British Fish and Chips

We love a good big plate of fish and chips! Cod is used in this recipe, but feel free to replace with any other firm white-flesh fish. Serve the fish and chips with ketchup, lemon wedges, and mayonnaise!

Cuisine

European

Course

Appetizer, Dinner, Lunch

Difficulty

Medium

Duration

1 Hour and 10 Minutes

Cooking Technique

Air Fry

Keywords

1 hour and 10 minutes, 4 servings, air fry, all-purpose flour, appetizer, baking soda, cook 40 min, cornstarch, cut into 5 or 6 pieces, dinner, egg beaten, european, fish fry, french fries, fried fish, Instant Pot Culinary Team, light beer, lunch, medium, olive oil, organic vegetable oil spray, prep 20 min, russet potatoes, salt, sliced into wedges for serving, water as needed

Prep Time

20 min

Cook Time

40 min

Servings

4 Servings

Ingredients

2 – 2 ¼ cup all-purpose flour
2 tbsp cornstarch
1 tsp baking soda
2 tsp salt
1 egg beaten
¾-1 cup light beer
1 ½ lbs. cod cut into 5 or 6 pieces
organic vegetable oil spray
1 lemon sliced into wedges for serving
2 lbs. russet potatoes
2 tbsp olive oil
1 tsp salt
Water as needed

Instructions

Slice potatoes into ¼ inch sticks. Fill a large mixing bowl with cool water two-third’s full. Add to water and leave to soak for 10 minutes. Rinse and pat dry.
Toss dry potato sticks with olive oil and salt.
In a large mixing bowl, combine the flour, cornstarch, baking soda, salt, and beaten egg. Slowly pour in the beer, whisking to ensure no clumps. The batter should be the consistency of a cake batter. Add more flour or beer as needed.
Working with a fork or spoon, dip the pieces of fish in the batter and rest on the plate.
Spray the air basket with organic vegetable oil spray, and place 2 to 3 pieces of fish in the left basket of the Versazone. Spray the tops of the fish with additional vegetable spray. Work in batches to ensure no crowding. AIR FRY at 390°F for 11 minutes.
Place French fries in the right side of the Versazone. AIR FRY for 13 minutes at 375°F. Work in batches to ensure the fries are not crowded in the basket. After 13 minutes, increase the temperature to 400°F, and AIR FRY for an additional 6-8 minutes.
Serve fish and chips with vinegar, mayonnaise, ketchup, and wedges of lemon as desired. Enjoy!