Make the beer batter. When the oil is around 325ºF, add 1 cup cold beer to the flour mixture and whisk until smooth. Fry half the fish. When the oil reaches 365ºF, add half of the floured fish to the batter and stir to coat.
For the batter, mix the cornflour, plain flour and salt together in a large bowl. Make a well in the centre of the mixture and whisk in the ale and vinegar. Beat with a large metal whisk to make a smooth batter with the consistency of double cream.
Whisk 3/4 cup flour, garlic powder, paprika, cayenne, 1/4 teaspoon salt and pepper in a shallow dish; set aside. Whisk the remaining 1 cup flour and baking soda in a medium bowl. Add beer and egg and whisk until smooth (the batter should be thick). Refrigerate the batter. Preheat air fryer to 390°F (see Tip).
All you need for beer batter is cold beer, flour, rice flour, baking powder and salt. For a non alcoholic version, just substitute beer with soda water. Rice flour – Key for a fish batter that doesn’t go soggy before it hits the table! If you use only wheat flour, it will only stay crispy for a few minutes. Why not use all rice flour?