Ingredients
1russet potato
2tspvegetable Oil
1pinchsalt and ground black pepperto taste
¾cupall-purpose flour
2tbspcornstarch
½tspsalt
½tspgarlic powder
¼tspbaking soda
¼tspbaking powder
¾cupmalt beeror as needed
4cod filletsabout 3 oz
Preparation
Peel russet potato and cut into 12 wedges. Pour 3 cups water into a medium bowl and submerge potato wedges for 15 minutes.
Drain off water and replace with fresh water. Soak wedges for 15 more minutes.
Meanwhile, mix together flour, cornstarch, salt, garlic powder, baking soda, and baking powder in a bowl.
Pour in ½ cup malt beer and stir to combine. If batter seems too thick, add remaining beer 1 tablespoon at a time.
Place cod fillets on a rimmed baking sheet lined with a drip rack. Spoon ½ of the batter over the fillets. Place rack in freezer for about 35 minutes, to allow batter to solidify.
Flip fillets over and coat the remaining side with the batter. Return to freezer for an additional 35 minutes.
Preheat the air fryer to 400 degrees F for 8 minutes.
Cook frozen fish fillets for 15 minutes, flipping at the halfway point.
Meanwhile, drain water off from potato wedges and blot dry with a paper towel. Toss with oil, salt, and pepper. Air fry for 15 minutes.
Serve and enjoy!
