Beer-Battered Air Fryer Fish and Chips with Lemon Aioli

How to Make Beer-Battered Air Fryer Fish and Chips with Lemon Aioli

1. 1

   Step 1: Prep and par-cook the chips

   Cut the russet potatoes into 1/2–3/4 inch (1–2 cm) fries, then soak in cold water for 15 minutes to remove excess starch. Drain and pat completely dry, toss with 2 tablespoons vegetable oil and 1 teaspoon of the salt, then preheat the air fryer to 380°F (190°C) and air-fry the fries in a single layer for 10–12 minutes until they are softened and just beginning to brown; set aside while you prepare the fish and aioli.

   For this step

   • 1 1/2 lbRusset potatoes
   • 2 tbspVegetable oil (neutral)
   
2. 2

   Step 2: Make the lemon aioli

   In a small bowl whisk together the mayonnaise, lemon juice, and minced garlic with a pinch of salt until smooth and bright; taste and adjust lemon or salt as desired. Refrigerate the aioli while you make the batter so flavors meld and the sauce is ready when the fish and chips come out.

   For this step

   • 1/2 cupMayonnaise
   • 2 tbspLemon juice
   • 1 cloveGarlic clove, minced
   
3. 3

   Step 3: Prepare the beer batter and dredge the fish

   In a medium bowl combine the all-purpose flour and baking powder and a pinch of the reserved salt, then gradually whisk in the cold lager until you have a smooth, slightly thick batter that drops slowly from a spoon; let it rest 5 minutes. Pat the fish dry, season lightly with salt, then dredge each piece in a light dusting of flour (optional) and dip into the beer batter to coat evenly.

   For this step

   • 1 cupAll-purpose flour
   • 1 tspBaking powder
   • 3/4 cupCold lager beer
   • 1 lbWhite fish fillets (cod or haddock), skin removed, cut into portions
   
4. 4

   Step 4: Air-fry the fish and finish the chips

   Preheat the air fryer to 400°F (200°C). Working in a single layer and in batches if necessary, place battered fillets in the basket (lightly spray with oil), and air-fry for 8–10 minutes, flipping halfway, until the batter is puffed and golden and the fish flakes at the thickest point (internal temp 145°F/63°C). While the last batch cooks, return the par-cooked fries to 400°F for 4–6 minutes to crisp, shaking the basket once, then finish with a sprinkle of the remaining salt.
   
5. 5

   Step 5: Plate and serve

   Serve the fish and chips hot with lemon aioli and lemon wedges for squeezing. Optionally garnish with chopped parsley and a dusting of flaky salt; enjoy immediately for best texture.
   

1. Cut the russet potatoes into 1/2–3/4 inch (1–2 cm) fries, then soak in cold water for 15 minutes to remove excess starch. Drain and pat completely dry, toss with 2 tablespoons vegetable oil and 1 teaspoon of the salt, then preheat the air fryer to 380°F (190°C) and air-fry the fries in a single layer for 10–12 minutes until they are softened and just beginning to brown; set aside while you prepare the fish and aioli.
2. In a small bowl whisk together the mayonnaise, lemon juice, and minced garlic with a pinch of salt until smooth and bright; taste and adjust lemon or salt as desired. Refrigerate the aioli while you make the batter so flavors meld and the sauce is ready when the fish and chips come out.
3. In a medium bowl combine the all-purpose flour and baking powder and a pinch of the reserved salt, then gradually whisk in the cold lager until you have a smooth, slightly thick batter that drops slowly from a spoon; let it rest 5 minutes. Pat the fish dry, season lightly with salt, then dredge each piece in a light dusting of flour (optional) and dip into the beer batter to coat evenly.
4. Preheat the air fryer to 400°F (200°C). Working in a single layer and in batches if necessary, place battered fillets in the basket (lightly spray with oil), and air-fry for 8–10 minutes, flipping halfway, until the batter is puffed and golden and the fish flakes at the thickest point (internal temp 145°F/63°C). While the last batch cooks, return the par-cooked fries to 400°F for 4–6 minutes to crisp, shaking the basket once, then finish with a sprinkle of the remaining salt.
5. Serve the fish and chips hot with lemon aioli and lemon wedges for squeezing. Optionally garnish with chopped parsley and a dusting of flaky salt; enjoy immediately for best texture.