Pat the fish completely dry with paper towels.

Place 1 cup of flour in a bowl. I like to give a few shakes of the sale, garlic powder, onion powder and smoked paprika here, but I don’t measure. Just a few pinches of each. Stir to mix.

In another bowl, whisk together the remaining cup of flour, the garlic powder, onion powder, smoked pap, salt and pepper. Pour in the beer and whisk until a smooth batter forms.

Dip each piece of fish into the beer batter, coating it completely. Then dip it in the seasoned flour and press the flour gently to adhere. The outside of the fish has to be coated so the batter doesn’t drip off. Repeat with remaining fish.

Spray the air fryer basket generously with nonstick/olive oil spray.

Heat the air fryer to 380 degrees F. Place the fish in the basket and spray all over with nonstick/olive oil spray. Set the timer for 12 minutes. I check once or twice during cook time to see if I need to spray one more time so the batter doesn’t dry out.

While the air fryer runs, I mix up our tartar sauce and the slaw that we love.

Remove the fish gently and serve with the sauce and slaw. Plus lemon wedges for spritzing!

Whisk all ingredients together until combined.

Combine the cabbage, onion and cilantro. Toss with the lime juice, olive oil and a big pinch of salt and pepper. I like to make this about 15 minutes ahead of time and let it sit.