British Fish and Chips


  • 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
  • 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!
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