- Cover one-quarter of a Ninja square baking tray with baking paper. Set aside.
- Set out two large bowls. In the first bowl, whisk together 190g of flour, baking powder, salt, pepper, beer, and egg until relatively smooth. Ensure there are no large lumps of flour or baking powder.
- In the second bowl, mix the remaining 190g of flour with the Old Bay seasoning.
- Pat the fish fillets dry with paper towels. Working with one fillet at a time, dip the fish into the wet batter, ensuring it coats all sides. Gently shake off any excess batter, then immediately cover the fish in the dry flour mixture. Place the coated fillet on the prepared tray.
- Repeat the dredging process with the remaining fillets, then refrigerate them for 10 minutes to allow the coating to set.
- Select SEAR/SAUTÉ on the Ninja Foodi 11-in-1 6L Multi Cooker and set the temperature to HIGH. Press START/STOP to begin and let it preheat for 5 minutes
- Lightly spray the inside of the Cook & Crisp basket with cooking oil and place it in the 6L Ceramic Coated Cooking Pot. Arrange the coated fish fillets in the basket in a single layer. If needed, cook in batches to avoid overcrowding. Spray the tops of the fillets lightly with cooking oil.
- Close the crisping lid. Select AIR CRISP, set the temperature to 200°C, and set the time to 10 minutes. Press START/STOP to begin.
- When cooking is complete, carefully remove the basket from the 6L Ceramic Coated Cooking Pot and transfer the fish to a clean plate. Repeat steps 7 and 8 if cooking a second batch. Serve with malt vinegar and tartar sauce, if desired.
