Ingredients:

  • 2 medium Russet potatoes (about 500g), peeled and cut into 1/2-inch thick fries
  • 1 tablespoon olive oil (15 ml)
  • 1/2 teaspoon sea salt (3g), plus more to taste
  • 1/4 teaspoon black pepper (1g)
  • 1/4 tsp garlic powder (optional)
  • 1/4 tsp paprika (optional)
  • 1/2 cup all-purpose flour (60g)
  • 1/4 cup cornstarch (30g)
  • 1 teaspoon baking powder (5g)
  • 1/2 teaspoon sea salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 1/2 cup (120 ml) ice-cold sparkling water, club soda, or ice cold beer
  • 2 cod fillets (or haddock, or pollock) (about 150-200g each), skinless and boneless
  • 1/4 cup all-purpose flour (30g), for dredging
  • Vegetable oil spray

Instructions:

  1. Peel and cut the potatoes into fries. Rinse well under cold water. Optional: Toss with salt and rest for 15 minutes for extra crispy chips. Pat the fries very dry with paper towels. Toss with olive oil, salt, pepper, and any optional seasonings.
  2. Preheat air fryer to 400°F (200°C). Arrange the chips in a single layer in the air fryer basket (you may need to do this in batches). Air fry for 10 minutes, then shake the basket and continue cooking for another 10-15 minutes, or until golden brown and crispy. Season with extra salt, to taste.
  3. In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the ice-cold sparkling water (or beer) until just combined. Don't overmix. The batter should be slightly lumpy.
  4. Pat the cod fillets dry with paper towels. Lightly dredge each fillet in flour, shaking off any excess.
  5. Dip each floured fillet into the batter, ensuring it's fully coated. Gently place the battered fish into the air fryer basket (sprayed with vegetable oil spray). Air fry at 380°F (190°C) for 10-12 minutes, or until golden brown and cooked through.
  6. Serve the Crispy Air Fryer Fish and alongside the air-fried chips immediately.