Tank Cooks Fish and Chips in the Air Fryer

Fish and Chips as the Mets prepare to play the Phillies in London

 Ingredients 

• russet potatoes
•  salt + pepper 
• spices of choice 
• all-purpose flour 
• cornstarch 
• garlic powder 
• onion powder 
• baking soda 
• beer 
• white fish (I used flounder) 

Directions

1. Soak the potatoes in a bowl of cold water for at least 30 minutes and up to 3 hours. If soaking for longer than 30 minutes, change the water at least once during the soak time. 
2. To make the homemade fries, drain the water from the potatoes and dry them very well with a towel. Generous amounts of cooking oil should be sprayed on the inside of the air fryer basket. Place the fries in the basket and spray the tops with more oil. 
3. Air fry the potatoes at 400 degrees Fahrenheit for 7 minutes. Toss, then fry again for 7 more minutes or until the fries are golden brown and crispy. Sprinkle with salt and pepper. Remove to a serving dish and cover with aluminum foil to keep warm. 
4. To make the fish, whisk ½ cup of the flour and cornstarch together in a shallow bowl. In a separate large bowl, stir together the remaining 1 cup of flour, garlic powder, onion powder, salt, pepper, and baking soda. Pour in the beer and stir to combine. 
5. Dredge each piece of fish in the flour mixture, then submerge each in the batter, dripping off any excess batter. Place the fish pieces back in the flour mixture and sprinkle with more flour to coat them fully, shaking off excess. 
6. Place a sheet of parchment paper in the basket of your air fryer and generously spray it with cooking oil spray. Carefully place the coated fish into the basket. The fish pieces can touch but not overlap. 
7. Spray the tops of the fish VERY WELL with cooking oil spray (you want them to be thoroughly coated), then air fry at 390 degrees Fahrenheit for 12 minutes. Open the air fryer basket halfway through the cooking time, spray the fish again very well, and finish air frying. 
8. Serve the fish and chips right away with freshly minced parsley and lemon slices for garnish, along with tartar sauce and ketchup for dipping, if desired.