But in an air fryer there is nothing to set a wet batter — it will just drip off while the food cooks. The air fryer makes for the perfect way to cook these whole fish fillets from Gorton’s. Preheat your air fryer to 360°. Work in batches, air frying the beer battered onion rings for 5 … 2 months ago. If batter seems too thick, add remaining beer 1 tablespoon at a time. Place rack in freezer to allow batter to solidify, about 35 minutes. Now traditionally cooking anything with batter in the air fryer is a recipe for disaster. Air Fryer Beer Battered Fish. https://instantpotvideorecipes.com/book/how-to-make-fish-chips-in-a-beer-batter Beer batter on fried fish cooks up to a crispy shell when you fry in oil. Step 3 Place cod fillets on a rimmed baking sheet lined with a drip rack. It is typically served with cod, but you can change it out for any white fish, my favorites (being from Boston) are Cod. Midway, break up the battered food with tongs, turn it over, and keep cooking. Lightly mist the battered onion rings with olive oil spray. Before you batter up your veggies, preheat the air fryer for a full 10 minutes so it's ready to roll and to grab onto the batter the second it hits the hot basket. What Is Beer Batter? Preheat air fryer to 400F; Cook for 10 minutes at 400F, shake half way through cooking; This recipe is based of using the COSORI Air Fryer (5.8QT model, affiliate link).. Spoon 1/2 of the batter over the fillets. Flip fillets over and coat the remaining side with the batter. Pour in 1/2 cup malt beer and stir to combine. This is a real old fashioned recipe, that has amazing flavor. It is a wet batter that is made from beer. If you're reading this, chances are, you already own an air fryer.According to the NPD Group, nearly 10 million Americans purchased air fryers between late May 2017 and mid-March 2019 (via New York Times).While consumers relish the idea of getting all the tasty benefits of fried food without the oil (and assumedly sans extra fat and calories), air fryers don't actually fry anything. The key is to be patient and let the food cook, even though you know it's sticking together.