Felt like having beer battered fish. Search for recipes and what type of fish is good for beer battered air fryer. “Yes, pink ling can be a good choice for air fryer beer battered fish. While white fish fillets are generally preferred, pink ling’s flaky texture and mild flavour can also work well with a beer batter and air frying.”

Google: “Pink Ling, Rock Ling and Tusk are closely related, eel-like species of fish with long, tapering bodies. It is found in marine environments and is caught by trawlers on the continental slope off southern Australia. It can be identified by its mottled pink and orange skin. Generally considered a good fish due to its flavour, texture, and sustainability. It is a popular choice for cooking because of its firm, white flesh, which holds its shape well during cooking and has a mild, not overly “fishy” taste. It can be cooked in various ways, including grilling, baking, frying, in soups and curries. It has good source of protein and contains essential nutrients, including omega-3 fatty acids and selenium.”

This trial and error experimenting beer battered air fryer. Great I am able to use air fryer to fry beer battered fish instead of oil frying which I don’t like as oil platters on my hands and the floor. Trusting God’s helping me using air fryer. I admit no need to waste oil frying it and easy to make. Glad it turned out perfect and delicious. Let’s air fryer do the work!!!

Ingredients

4 pink ling fillets
1/4 c rice flour, dusting
3/4 c plain flour
1/4 c rice flour 
2 Tsp paprika
1 Tsp garlic powder
1 1/4 Tsp baking powder
1 c Temple Okinawa Sour Can, very cold in fridge overnight or 2-4 hours
salt
pepper

Method

Pat the fish dry using a paper towel. Place the fillets on a baking rack to allow any excess flour to fall off. Season the fillets with salt for at least 20-30 minutes; this will help to extract the moisture from the fish and make it firmer for crispy fish sticks. Then coat in 1/4 c rice flour, and pepper. I leave the fillets for about 10 minutes from one of the recipes I browsed; said to do it; for a really good crispy batter, and to keep it crispy for a reasonable time (15 minutes+).

Do the cold batter

 In a large bowl, whisk the flour, rice flour, baking powder, pepper, paprika, garlic powder, and a little bit more salt. Now add in the very cold beer, into flour mixture; whisk just until incorporated evenly into the flour. “Do not over-mix, do not worry about flour lumps; Thinner batter = crispy, delicate crust.”

Dunk into batter

Place a baking rack and line some newspaper at the bottom of rack ready. Spray or grease the bottom of your air fryer basket or a lined baking tray. Pre-heat the air fryer to 200°C.

Now dunk a piece of fish in the batter, then let the excess drip back into the batter. Then transfer to the prepared baking rack to allow any excess batter to drip off briefly. Carefully put it into the lined baking tray that can sit in your air fryer. Repeat with the remaining fillets: dunk into batter, transfer to the rack to allow any excess batter to drip off, and carefully put into the lined baking tray.

Cook in air fryer

Bring out the air fryer cup. Put the lined baking tray into the air fryer cup. Then put back the air fryer cup into the machine. Set time to cook for 5 minutes, first. When 5 minutes up, bring out the cup of air fryer, ensuring that the fish is cook. Turn the fillets over, spray some oil (OPT). Then put the cup back continue cooking further for 5 -7 minutes. Bring out the cup of air fryer and check for desired doneness with a fork to see if it flakes off easily. I place back for 1-2 minutes. Switch off the air fryer and remove the plug. Serve immediately with chili sauce.

Note: Use any firm white fish fillet such as cod, pollock, halibut, hake, catfish, basa, or ling. This doesn’t work well with other fish such as tuna or salmon. It should be a fairly thin batter but fully coat the back of a spoon. If too thick, add beer 1 Tsp at a time.

Google: “The batter can be made ahead and sit in the fridge overnight, in fact, the fish turns out crispier when it’s dipped in a batter that was made on the day before. If you have leftovers on the next day, I recommend reheating in an Air Fryer 170°C for 2-3 minutes until heated through and crispy. or a fan oven and the fish will crisp up again. Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. Make sure when spraying, the fish is fully covered in oil and all seasoning.”

https://helenscchin.com/2024/06/05/air-fryer-beer-battered-fish/

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