Crispy Air-Fried Beer-Battered Fish and Chips

Prepare the potato wedges: Peel the potato and cut it into 12 wedges. Place the wedges in a medium bowl and cover with water. Let them soak for 30 minutes, changing the water once.

Prepare the fish: In a large bowl, combine the flour, cornstarch, salt, garlic powder, baking soda, and baking powder. Pour in 150ml of the malt beer and stir until smooth. If the batter is too thick, add the remaining beer 15ml at a time.

Place the cod fillets on a rimmed baking sheet lined with a drip rack. Spoon half of the batter over the fillets. Place the rack in the freezer for 40 minutes to allow the batter to solidify. Flip the fillets and coat the other side with the remaining batter. Return to the freezer for an additional 40 minutes.

Preheat the air fryer to 200°C (400°F) for 8 minutes.

Cook the frozen fish fillets in the preheated air fryer for 15 minutes, flipping them halfway through.

Meanwhile, drain the water from the potato wedges and pat them dry with a paper towel. Place them in a medium bowl and toss with oil, salt, and pepper until well coated.

Cook the coated potato wedges in the preheated air fryer for 15 minutes.