Many will be donning green and hoisting a pint this St. Patrick’s Day! Personally, we have been craving some good ol’ pub-style seafood. A big plate of beer-battered crunchy filets with tender flaky fish and a side of chips. Sounds good? Well, we pulled out the air fryer and got to work and the result is our very own Beer-Battered Wild Alaska Pollock & Chips recipe!
Fish and chips (or as the Irish call them, “chippies”) is a staple throughout Ireland and the British Isles. It’s become synonymous with feel-good pub grub and we thought this week was the perfect time to share it with you.
The air fryer makes our fish and chips healthier without sacrificing the crunch we crave. We also love the way potato wedges crisp up without losing any of the nutrients. This recipe only uses a misting of good fat olive oil misted all over the fish. The high heat of the air fryer brings the batter on the fish to a golden brown while cooking the fish perfectly.
In addition to cutting fat, this recipe delivers some pretty impressive nutrition and taste. We love mild Wild Alaska Pollock—it’s a rich source of protein, vitamin B-12 and selenium. We use both white and sweet potatoes—as well as a sensational spice blend with Old Bay and paprika—to keep things interesting (and nutritionally balanced).
Serve these fish and chips hot with tartar sauce or malt vinegar, or just enjoy with a squeeze of lemon. Sláinte, Seafoodies! To your health!
Air Fryer Wild Alaska Pollock Beer-Battered Fish Chips
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Ingredients for fish
- 1½ pounds Wild Alaska Pollock*, cut into 4 pieces about 3/4-inch thick
- 1½ cups all-purpose flour, divided
- 2 tablespoons cornstarch
- ½ teaspoon baking soda
- 1 egg, lightly beaten
- 6 ounces light beer
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Old Bay seasoning
- ½ teaspoon paprika
- Olive oil spray or mister
- 1 lemon, sliced in 4 wedges
- Prepared tartar sauce and/or coleslaw (optional)
Ingredients for chips
- 1 large sweet potato, washed and scrubbed (can leave peel on)
- 1 large potato, washed and scrubbed
- 1 tablespoon olive oil
- 1 teaspoon garlic salt (or ½ teaspoon kosher salt and ½ teaspoon garlic powder)
- 1 teaspoon paprika
- Olive oil spray or mister
- Spray air fryer basket, place back in fryer and preheat to 400 F for 5 minutes. In a mixing bowl, make beer batter by mixing ½ cup flour, corn starch, baking soda, egg and beer; cover and place in refrigerator for 10 minutes.
- Pat pollock with paper towel, set on plate and set aside.
- While air fryer is preheating, cut potatoes in half lengthwise, then halve lengthwise again and cut into strips or thin wedges. Place in a medium bowl and toss with olive oil, garlic salt (or salt and garlic powder) and paprika. Place potatoes in air fryer basket, spray lightly with oil, cook for 5 minutes, then take out basket, flip and cook for an additional 7 minutes or until desired doneness. Put on baking sheet and keep warm in toaster or oven while cooking fish.
- While chips are cooking, prepare and batter fish. Remove beer batter from refrigerator. In another mixing bowl, mix remaining 1 cup flour, garlic and onion powder, Old Bay and paprika. Dip each fish piece into beer batter and cover, then dredge in flour mixture and coat well.
- Place fish in air fryer basket and spray fish generously with oil so there are no dry flour spots. Cook for 12 minutes or until cooked through and crispy. Serve with sweet potato chips, lemon wedge and prepared tartar sauce or coleslaw, if desired.
Air fryer, plate, 3 mixing bowls, spatula, baking sheet, cutting board, knife
*Other white fish such as cod or halibut also work well in this recipe.