Fish and Chips with Cayenne Beer Batter
Crispy fried fish in beer batter style with golden fries, made in the air fryer instead of a deep-fat bath. With a squeeze of lemon and a pinch of cayenne pepper, this British classic gets a spicy note.
By Beeny · 4 servings · 40 minutes
Ingredients
- 600 g Pollock fillet
- 800 g floury potatoes
- 150 g wheat flour
- 200 ml sparkling water, ice-cold
- 1 TL baking powder
- 1 TL salt
- 1 TL cayenne pepper
- 1 TL sweet paprika powder
- 2 EL cooking oil
- 1 Stück lemon
Method
- Peel the potatoes and cut them into sticks about 1 cm thick. Rinse briefly under cold water, then pat thoroughly dry with kitchen paper.
- Toss the potato sticks in a bowl with 1 tbsp cooking oil, 1/2 tsp salt and the paprika powder.
- Preheat the air fryer to 200 °C. Cook the fries in batches in the basket for 20 to 25 minutes until crispy, shaking them twice along the way.
- For the batter, mix flour, baking powder, 1/2 tsp salt and cayenne pepper in a bowl. Gradually stir in the ice-cold sparkling water until you have a smooth, slightly runny batter. Let it rest for 5 minutes.
- Pat the pollock dry and cut it into pieces about 150 g each. Dip each piece into the batter and let excess batter drip off briefly.
- Brush or spray the fish pieces with a little oil and place them in the preheated air fryer. Cook at 200 °C for about 12 minutes until golden brown and cooked through. Flip once halfway through the cooking time.
- Serve the fish with the fries, accompanied by lemon wedges, and drizzle with a little lemon juice to taste.