Entrees
Fish and Chips
Makes 3 to 4 servings
Fish and Chips
Makes 3 to 4 servings
Battered fish sticks are a favorite for all ages. Now they are possible without the guilt! Serve with lemon wedges and tartar sauce.
Nutritional information per serving of fish:Calories 147 (19% from fat)
carb. 12g
pro. 16g
fat 3g
sat. fat 0g chol. 37mg
sod. 402mg
calc. 25mg
fiber 0gNutritional information per serving of fries:Calories 138 (10% from fat)
carb. 27g
pro. 4g
fat 2g
sat. fat 0g
chol. 0mg sod. 389mg
calc. 0mg
fiber 2g
carb. 12g
pro. 16g
fat 3g
sat. fat 0g chol. 37mg
sod. 402mg
calc. 25mg
fiber 0gNutritional information per serving of fries:Calories 138 (10% from fat)
carb. 27g
pro. 4g
fat 2g
sat. fat 0g
chol. 0mg sod. 389mg
calc. 0mg
fiber 2g
Ingredients
- Nonstick cooking spray
- ½cup unbleached, all-purpose flour
- ½cup cornstarch
- 1teaspoon Old Bay® seasoning
- ½teaspoon kosher salt, divided
- ½teaspoon baking powder
- 6ounces dark beer or ale or sparkling water
- ¾pound cod, cut into 6 to 8 fillets
- 1teaspoon fresh lemon juice
- freshly ground black pepper
- 2teaspoons vegetable or olive oil
- 1recipe French fries, page 31
- malt vinegar for serving
Preparation
- 1. Thoroughly coat AirFryer Basket with nonstick cooking spray and fit
- the basket into the Baking Pan.
- 2. Stir the flour, cornstarch, Old Bay®, ¼ teaspoon salt and baking
- powder together in a medium-size mixing bowl. Whisk in the beer.
- Batter should be somewhat thick (comparable to a pancake batter).
- Add additional flour should the mixture seem too thin.
- 3. Season the cod on all sides with the remaining salt, pepper and
- lemon juice.
- 4. Dip each fillet into prepared batter. Place on the prepared AirFryer
- Basket and put into freezer for about 30 minutes to firm.
- 5. While fish is firming in the freezer, prepare the fries.
- 6. Once the fish is firm, coat evenly with the oil.
- 7. Place in oven. Set the temperature to 400°F and AirFry for about
- 12 to 15 minutes, until golden and crispy. Warm fries and serve
- immediately with malt vinegar.
