In an electric skillet or deep fryer, heat oil to 375°. In a shallow bowl, combine flour, baking powder and seasonings. Stir in beer and egg until smooth. Dip fillets in batter; allow excess to drip off.
Fry fish in hot oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. If desired, serve with tartar sauce and lemon wedges.
Do I have to use beer in beer-battered fish?
Beer adds flavor and richness to the batter. And the alcohol burns away during the cooking
process. But if you prefer, you don’t have to use beer in this beer-battered fish
recipe. Nonalcoholic beer or even sparkling water do the trick here.
How do I get batter to stick to fish?
Excess moisture causes the batter to run off, so the secret here is to pat your fish fillets dry before
dipping them in the batter.
What can I serve with fried fish?
Serve beer-battered fish with plenty of lemon wedges and tartar sauce for dipping.
Air-fryer fish fillets are just as crispy as the deep-fried version. The cornflake breading creates a delightfully light and crispy exterior, while the fish stays nice and moist inside.
How to Cook Fish in the Air Fryer
You don’t need a deep fryer to fry fish anymore, thanks to the air fryer. This tabletop convection oven is as effective as hot oil for crisping fish fillets. Once you know how to air-fry fish, you may never do it any other way!
If you’re starting with frozen fish, the first step is to thaw the fish. Whether you’re using fresh or frozen fish, pat the fish dry to help the coating adhere. Then, dip the fish into flour, egg, and cornflakes. This three-step breading helps the crushed cornflakes stick to the fish as it cooks. From there, transfer the fish to a preheated air fryer, and cook until it becomes nice and crispy. Flip the fish halfway through to ensure it browns evenly on both sides.
Ingredients for Air-Fryer Fish
Fish fillets: You can use any great-tasting fish for this recipe. Of course, we recommend Lake of the Woods Walleyes. Leave the fillets in large pieces to streamline the breading process. Fewer pieces mean fewer steps! However, you can cut the fish into strips for a traditional fish and chips presentation.
Flour: The flour creates a dry coating for the fish, giving the egg something to stick to. It’s the first part of the three-step breading that creates crispy air-fryer fish.
Egg: Egg is the glue that adheres the cornflakes to the fish. If you’d prefer to avoid eggs, swap in 1/4 cup of heavy cream or buttermilk. Or, keep things dairy-free and make a slurry using equal parts flour and water.
Cornflakes: These toasted flakes are naturally crispy, ensuring the air-fryer fish turns out crunchy on the outside. You’ll want to choose the original flavor for its mild, lightly sweet character. Using sweetened cornflakes would be weird with fish (especially the berry flavors).
Potatoes: If you want fries (or, “chips”) with your fried fish, you can cook them in the air fryer, too. The best type of potatoes for fries have a high starch content. The top options are Idaho or Russet potatoes, but all-purpose Yukon Gold potatoes also work well for frying.
Directions
Step 1: Cut the potatoes
Preheat the air fryer to 400°F.
If you’re making fries for a classic fish and chips dinner, peel the potatoes, and cut them lengthwise into 1/2-inch-thick slices. Then, cut the pieces into 1/2-inch-thick sticks.
Step 2: Cook the fries
In a large bowl, toss the potatoes with olive oil, pepper and salt. Place the potatoes in a single layer in the air-fryer basket, working in batches if need be. Cook for 5 to 10 minutes, until just tender. Toss the potatoes to redistribute, and continue cooking until lightly browned and crisp, 5 to 10 minutes longer.
Remove the fries from the basket. Keep warm.
Step 3: Bread the fish
Meanwhile, in a shallow bowl, mix the all-purpose flour and pepper. In another shallow bowl, whisk a large egg with water. In a third bowl, toss the crushed cornflakes with Parmesan cheese and cayenne pepper.
Pat the fish dry with a paper towel, and sprinkle the fillets with salt. Working with one fillet at a time, dip the fish into the flour mixture. Turn to coat on both sides, and shake off any excess flour. Then, dip the fish into the egg mixture, and turn to coat. Finish in the cornflake mixture, patting the fish gently to help the cornflakes adhere.
Step 4: Air-fry the fish
Place the fish in a single layer in the air-fryer basket. Cook for 8 to 10 minutes, turning halfway through cooking, until the fish is lightly browned and just beginning to flake easily when tested with a fork. Serve the fish with tartar sauce, if desired.
Test Kitchen Tip: Fish can overcook quickly, so watch it carefully! Cook times vary dramatically among brands of air fryers. Begin checking at the first time listed and adjust as needed. To avoid overcooking the fish, you may want to use a thermometer to see if the fish has reached food-safe cooking temperatures of 145°.
Fishing is a popular recreational activity where we live, so folks are always looking for ways to prepare their catches. My husband ranks this as one of his favorite fish fry batters. —Jackie Hannahs, Cedar Springs, Michigan
Ingredients
1-1/2 cups all-purpose flour, divided
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon sugar
1 large egg, lightly beaten
2/3 cup water
2/3 cup lemon juice, divided
2 pounds perch or walleye fillets, cut into serving-sized pieces
Oil for frying
Lemon wedges, optional
Directions
Combine 1 cup flour, baking powder, salt and sugar. In another bowl, combine egg, water and 1/3 cup lemon juice; stir into dry ingredients until smooth. Place remaining 1/3 cup lemon juice and remaining 1/2 cup flour in separate shallow bowls. Dip fillets in lemon juice, then flour, then coat with egg mixture.
In a large skillet, heat 1 in. oil over medium-high heat. Fry fillets until golden brown and fish flakes easily with a fork, 2-3 minutes on each side. Drain on paper towels. If desired, serve with lemon wedges.
Lime-Batter Fish: Can substitute lime juice for lemon juice.
This is the recipe my dad has been using for 25 years. It’s light and clean-tasting because there’s no sense in masking the naturally delicious flavor of such an awesome delicacy! No tartar sauce needed!
Ingredients
Ingredient Checklist
4 walleye fillets
2 eggs, beaten
½ cup all-purpose flour
½ teaspoon garlic powder
1 pinch salt (Optional)
½ teaspoon ground black pepper
2 cups crushed saltine crackers
vegetable oil for frying
1 lemon, cut into wedges
Add 1 tsp baking soda for crispness
Directions
Instructions Checklist
Step 1
Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.
Step 2
Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.
Step 3
Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).
Step 4
Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate. Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil. Cook until browned, about 3 minutes per side, using tongs to turn the fillets. Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.
Here’s another trout recipe in case you hook one while fishing in the waters of Lake of the Woods.
Ingredients
4 lake trout fillets (about 8 ounces each)
1/2 cup grated Parmesan cheese
1/2 cup bacon-flavored crackers, crushed
1/2 cup cornmeal
1/4 to 1/2 teaspoon garlic salt
Photo by Taste of Home
Pinch pepper
2 eggs
1/2 cup milk
1/2 cup canola oil
Lemon wedges and/or minced chives or parsley, optional
Directions
Rinse fish in cold water; pat dry. In a shallow bowl, combine the cheese, cracker crumbs, cornmeal, garlic salt and pepper. In another bowl, beat eggs and milk. Dip fish in the egg mixture, then gently roll in the crumb mixture.
In a large skillet, fry fish in oil for 3-4 minutes on each side or until it flakes easily with a fork. Garnish with lemon, chives and/or parsley if desired.
Fresh Water Trout are abundant in the northern part of Lake of the Woods, however, very often anglers are surprised when a trout shows up on the south side of the lake also even though they’re fishing for walleye. Then they get another taste treat!
Ingredients
4 bacon strips
2 dressed trout (1 pound each)
4 lemon slices
1 small onion, halved and sliced
1/4 teaspoon salt
1/8 teaspoon pepper
Photo by Taste of Home
CARROTS:
4 medium carrots, thinly sliced
1/8 teaspoon salt
Dash pepper
1 tablespoon butter
Lemon wedges
Directions
Cook bacon until partially cooked but not crisp; drain. Place each trout on a double thickness of heavy-duty foil (about 20×18 in.). Place lemon and onion in the trout cavities; sprinkle with salt and pepper. Wrap trout with bacon. Fold foil around trout and seal tightly.
Place carrots on a double thickness of heavy-duty foil (about 20×18 in.); sprinkle with salt and pepper. Dot with butter. Fold foil around carrots and seal tightly.
Grill carrots, covered, over medium heat for 10 minutes. Add trout packets to grill; cook 20-25 minutes longer or until fish flakes easily with a fork and carrots are tender. Serve with lemon wedges.
In an electric skillet or deep fryer, heat oil to 375°. In a shallow bowl, combine flour, baking powder and seasonings. Stir in beer and egg until smooth. Dip fillets in batter; allow excess to drip off.
Fry fish in hot oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels.
Meanwhile, in a small bowl, combine all tartar sauce ingredients. Cover and refrigerate until serving.
In another bowl, combine coleslaw mix and dressing.
On each bun bottom, layer fish, prepared coleslaw and tartar sauce. Replace tops; serve with lemon wedges, if desired.
Combine 1 cup flour, baking powder, salt and sugar. In another bowl, combine egg, water and 1/3 cup lemon juice; stir into dry ingredients until smooth.
Place remaining 1/3 cup lemon juice and remaining 1/2 cup flour in separate shallow bowls. Dip fillets in lemon juice, then flour, then coat with egg mixture.
In a large skillet, heat 1 in. oil over medium-high heat. Fry fillets until golden brown and fish flakes easily with a fork, 2-3 minutes on each side. Drain on paper towels. If desired, serve with lemon wedges.
Lemon-Batter Fish Tips
How do you get batter to stick to fish?
Battered fish is made through a dipping process called dredging, which alternates between wet and dry ingredients. In this recipe, the fish is first dipped in lemon juice, then a flour mixture and finally coated in egg. These three steps provide layers for the batter to properly adhere to the fish, protect the fish from the hot oil and and seals in moisture.
Pike is a freshwater fish that are more commonly found in Northern parts of America. Pike dish texture is firm, flaky and it also offers a mild flavor, comparable to that of salmon and chicken. The key to having a perfect and enjoyable pike slab is cooking it well. Treating it with spices and herbs brings out its full flavor.
Ingredients
2 pounds of northern pike fillets
1/4 cup of lemon juice
1 dash of bottled hot pepper sauce
1/2 cup salad oil
2 tbsp parsley cut up
1/2 tsp Worcestershire sauce
1 tsp paprika
1 tsp salt
Instructions
Step 1. Cut pike into 6 pieces.
Step 2. Combine lemon juice, salt, hot sauce, oil, parsley, and Worcestershire sauce in a bowl then mix for 15-20 seconds.
Step 3. Place the 6 pieces of northern pike in a shallow dish and cover with mixture. Marinate at room temperature for 30 minutes. Turn once and marinate for another 30 minutes.
Grilled Northern Pike
Step 4. Once done marinating, take out pike fillets and set aside. (Do not throw out the remains of the marinade. This will be used later on.)
Step 5. Place fish in a well-greased broiler basket and sprinkle with salt.
Step 6. Grill over medium-hot coals or grill setting Now use the leftover marinade for basting the pike fillets and turn.
Step 7. Grill for 5-8 minutes until the pike flakes easily with a fork.
Step 8. Sprinkle paprika, and enjoy your tasty pike!