Double-dipping the fish—first in a wet batter, then in a dry coat of seasoned flour—and then allowing the fish to chill before crisping locks in the batter, making it less likely to drip off the fish while it’s crisping. This results in that delicious, crispy crunch you expect from beer-battered fish—without lots of oil. After enjoying this with fries for classic fish and chips, make fish sandwiches with leftovers.
PREP TIP: For the batter, use a beer that you enjoy drinking, since the fish will soak up that flavor. Lighter beers, such as a lager, IPA, pale ale, or pilsner, work best.
STORAGE: Store in air tight containers in the refrigerator for up to 4 days or in the freezer for up to 2 months. To reheat in the Foodi™,place in the Cook &Crisp™ basket and air crisp at 350°F in2-minute increments.
Step-by-step instruction without your screen going to sleep
- 3 cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 (12-ounce) bottle light beer, such as lager or pale ale
- 1 large egg, lightly beaten
- 1 teaspoon Old Bay seasoning
- 3 pounds skinless, boneless, large-flake whitefish fillets, such as cod, hake, or halibut
- Nonstick cooking spray
- Malt vinegar and tartar sauce, for serving (optional)
- Parchment Paper
- Two Large Bowls
Cover one-quarter of a baking sheet or large plate with parchment paper. Set aside
Set out two large bowls. In the first bowl, whisk together 1 1/2 cups of flour and the baking powder, salt, pepper, beer, and egg until relatively smooth. There should be no large chunks of flour or baking powder.
In the second bowl, mix the remaining 1 1/2 cups flour with the Old Bay seasoning
Pat the fish fillets dry with paper towels. Working with one fillet at a time, dip the fish into the wet batter, allowing the batter to coat all sides. Gently shake off any excess batter, then immediately dredge the fish into the dry flour mixture. Place the coated fillet on the prepared baking sheet
Repeat the dredging process with the remaining fillets, then refrigerate the coated fillets for 10 minutes to allow them to chill and set.
Select SEAR/SAUTÉ on your Ninja® Foodi™ and set the temperature to HI. Select START/STOP to begin. Let preheat for 5 minutes.
Spray the inside of the Cook & Crisp™ basket with cooking spray and place it in the Foodi™ pot. Place the coated fish fillets in the basket in a single layer. You may need to work in batches if your fish won’t fit in one layer. Spray the tops of fillets lightly with cooking spray.
Close the crisping lid. Select AIR CRISP, set the temperature to 400°F, and set the time to 10 minutes. Select START/STOP to begin.
When the cooking is complete, carefully lift the basket out of the Foodi™ pot and transfer the fish onto a clean plate. Repeat steps 7 and 8 if you need to cook a second batch. Serve with malt vinegar and tartar sauce (if using).