• 500 g of cod or halibut fillet, cut into 4 pieces
• 200 ml Saison Libre beer
• ¾ cup (175 g) all-purpose flour
• 1 tbsp cornstarch
• 1 tsp salt
• ½ tsp pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 100 g panko breadcrumbs
• Olive or avocado oil spray

Horseradish Sauce:

• ¼ cup homemade or store-bought mayonnaise
• ¼ cup sour cream or 0% Greek yogurt
• 1 tbsp prepared horseradish + 2 tbsp fresh horseradish, finely grated
• 1 tsp lemon juice
• Salt and pepper to taste

Pea Purée:

• 2 cups frozen green peas
• 4 tbsp unsalted butter
• 3 tbsp sour cream
• ½ tsp salt
• ½ tsp lemon juice
• Pepper to taste

1. Lightly salt both sides of the cod fillets and set them aside while preparing the next steps.
2. Preheat the air fryer or oven to 425°F. In a bowl, mix the flour, cornstarch, salt, pepper, paprika, and garlic powder. Gradually whisk in the beer until you get a smooth, slightly thick batter.
3. Place the panko breadcrumbs in another bowl. Dip each cod fillet into the beer batter, then transfer to the panko, ensuring they are well coated on all sides.
4. Arrange the fillets on a baking sheet with a wire rack (or in the air fryer). Spray with oil. For air fryer cooking: 10-12 minutes, flipping halfway through. For oven cooking: 15-18 minutes, flipping halfway through.
5. Meanwhile, bring a pot of water to a boil and cook the frozen peas for 3 to 4 minutes. Reserve about ½ cup of the cooking water and drain the rest. Mash the peas with the butter, sour cream, and lemon juice. Adjust the texture with a little cooking water if needed. Season with salt and pepper.
6. Check the fish. If it’s not golden enough, switch to the broil setting and roast for 1 to 2 minutes, ensuring the coating doesn’t burn. Remove from the oven and let it rest.
7. Prepare the horseradish sauce by mixing all the ingredients in a bowl.
8. Serve the fish on a plate with a portion of pea purée, horseradish sauce, and a lemon wedge.