air fryer cod

A recipe for cod and chips featuring a cold beer batter and double-fried potatoes, with specific temperature and timing details for deep frying.

Ingredients

• 1 kg (2.2 lbs) Russet or Maris Piper potatoes, peeled and cut into 1.5cm thick chips
• 1.5–2 liters neutral oil with high smoke point (beef tallow, peanut, or sunflower oil)
• Sea salt, to taste
• 4 fresh cod or haddock fillets (approx. 180g / 6oz each)
• 1 cup (125g) all-purpose flour (plus 3 tbsp for dusting)
• 2 tbsp cornstarch
• 1 tsp baking powder
• 1 tsp fine salt
• ½ tsp garlic powder or smoked paprika (optional)
• 1 cup (240ml) ice-cold dark ale or lager
• Flaky sea salt, for finishing
• Tartar sauce, malt vinegar, lemon wedges, and mushy peas

Instructions

1. Prep and Soak the Potatoes: Cut potatoes into thick, uniform batons. Rinse under cold water until the runoff is completely clear. Submerge in ice-cold water for 20 minutes, then drain and thoroughly dry with paper towels.
2. First Potato Fry (Blanching): Heat oil in a heavy-bottomed pot or deep fryer to 130°C (266°F). Working in batches, fry the potatoes for 7–8 minutes until tender inside but pale on the outside. Transfer to a paper towel-lined tray and cool completely.
3. Whisk the Cold Batter: Pat fish fillets thoroughly dry with paper towels. In a large bowl, whisk together 1 cup flour, cornstarch, baking powder, salt, and spices. Pour in cold beer while whisking until a smooth, pancake-batter consistency forms. Do not overmix.
4. Batter & Fry the Fish: Increase oil heat to 180°C (356°F). Lightly coat fish fillets in the reserved 3 tbsp dry flour, shaking off excess. Dip fillets into the cold batter, let excess drip off for 2 seconds, and carefully lower away from you into the hot oil. Fry for 4 to 6 minutes, turning once, until deep golden and crunchy. Drain on a wire rack and sprinkle with flaky sea salt.
5. Second Potato Fry (Crisping): Maintain oil temperature at 180°C (356°F). Fry the blanched chips a second time for 3–4 minutes until blistered, crunchy, and golden brown. Drain on paper towels and toss immediately with sea salt.

Notes

Cold Liquids equal Light Batter: Carbonation and cold temperatures prevent gluten formation, ensuring a light, bubbly crust that shatters on impact. Avoid Paper Towels for Fish: Resting fried fish directly on paper towels causes steam to build up underneath, leading to a soggy crust. Always rest fried fish on a wire rack over a baking sheet. Double-Fry Technique: Skipping the lower-temperature blanching step results in chips that are either burnt on the outside or raw in the center.