Beer-Battered Air Fryer Fish and Chips with Lemon Aioli

Fish and chips are comfort food by design: crunchy, flaky, and a little bit indulgent. This air-fryer version keeps all of that textural joy while trimming the oil and fuss of deep frying. The magic comes from three simple moves — an ice-cold lager folded into a flour-and-baking-powder mix to create a light, aerated batter; par-cooking the russets so the insides are pillowy; and finishing everything at high heat in the air fryer so the exterior puffs and crisps without stewing. The lemon aioli cuts through the richness with bright acidity and garlic warmth, turning familiar flavors into something a little sharper and fresher.

It’s a recipe that suits weeknight cooks who want restaurant results without the cleanup, and hosts who prefer a lighter spread for a crowd. Use firm white fish such as cod or haddock for the classic flaky bite, but the method translates well to other mild fish fillets. Small technique choices — keeping the beer cold, not overcrowding the basket, and timing the chips to finish with the last batch of fish — are what make this version consistently crisp, balanced, and fast enough for dinner any night.