Classic Patty Melt Sandwich

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    These Classic Patty Melt Sandwiches are so simple, mouthwatering, and extremely easy to make. It is probably one of my favorites just because I absolutely love the combination of beef patty, cheese, and caramelized onions. I mean, who would not love this?! It…

Tofu and Veggie Stir-Fry with Peanut Butter Sauce

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This is a sponsored post written by me on behalf of PB2 Foods. All opinions are entirely my own.  Tofu and Veggie Stir-Fry with Peanut Butter Sauce is such a fantastic dish; it’s going to make you crave it over and over again. This meal…

Classic Beer Battered Fried Fish

Classic Beer Battered Fried Fish

Classic Beer Battered Fried Fish is easy, simple, and satisfies all the craving for fish and chips.

Classic Beer Battered Fried Fish


You could defiantly make thicker French fries or steak fries, which reminds me the most of the British chips. My kids are mad about these air-fryer potatoes. These potatoes look as they should, rusting and homemade. You cannot even compare homemade to store-bought french fries.


Anyways, it doesn’t take a rocket scientist to make this fantastic classic dish, just a bit of patience, a few tools, great ingredients, and tasty fish.


My family loves and enjoyed fish recipes, so I was surprised to see leftovers, but I was so happy to have several pieces.


My youngest one and I had a fantastic brunch the next day. We make tasty sandwiches, which was extremely satisfying.

Classic Beer Battered Fried Fish


For this recipe, I partnered with Sitka Salmon Shares again, as some of you might remember that I’ve been in partnership with last year.

So I am thrilled that we decided to partner this year as well. I genuinely love what this company stands for, their story, and their tasty fish, of course!



Sitka Salmon Shares is now a completely integrated boat-to-doorstep seafood company. You can learn so much if you go to their website, click here.


Just to add that you can use my code EasyCooking at the checkout and take $25 OFF any share, except The taste of Fall.

You simply cannot believe how tasty their fish is. I am sure that you will love it as much as my family and friends do.

Classic Beer Battered Fried Fish


Also, I made a video recipe over at my Instagram so you could check it out on my profile highlights.


I hope you enjoy Classic Beer Battered Fried Fish as much as we did.


If you guys try making it, please tag me on Instagram @sandraseasycooking with the hashtag #sandraseasycooking. Thank you so much for your support!

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Yield: 6 to 8

Classic Beer Battered Fried Fish

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

An easy and simple recipe for Fish & Chips.


  • 6-8 thick cod fillets
  • 1/2 cup cornstarch
  • 2 egg whites, whipped
  • 1.5 cups plain flour
  • 1 tsp turmeric powder (for the color)
  • 1 tsp baking powder
  • 170ml dark beer (6oz)
  • Sea Salt to taste
  • Vegetable oil for deep fryer
  • Lemon wedges and tartar sauce


  1. Prep fish first. If the fillets are long and seem larger then slice into smaller fillets. Lay the fish fillets on a couple of kitchen towel sheets and pat dry very well. Season fish fillets with sea salt. Just a good pinch for each fillet.
  2. Add cornstarch to the plate and dip each filet on both sites into cornstarch, shake off any excess. Set aside.
  3. At this point turn the oil to heat. It should be at the oil temperature is still 350 degrees.
  4. Mix 2 egg whites with your electric mixer until you see peaks; set aside.
  5. In a large mixing bowl, combine the flour, baking powder, a good pinch of salt, turmeric. Mix it well to combine dry ingredients.
  6. Add beer to the flour mixture and continue mixing until you have a thick, smooth batter.
  7. Fold egg whites into the batter. Beaten egg whites give this batter its leavening strength as well as its structural quality. It forms fluffy, tender pouches around the fish.
  8. Carefully, drop each fillet into the hot oil. Fry for approximately 10 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.
  9. Once cooked, remove the fillets from the hot oil and drain on kitchen paper.
  10. Transfer fish to a large baking pan, then place it into 350 degrees preheated oven. This will finish the fish and keep the beer batter crispy. This is also how you will reheat your fish. 350F for 10 to 15 minutes.
  11. Once ready, sprinkle fish of sea salt and serve with lemon slices and tartar sauce.

For the Chips:

2 pounds of potatoes

1 quart/1 liter vegetable oil (or use air fryer)



  1. Cut the potatoes a bit thicker. they should look more like steak fries.
  2. Place the chips into a colander and rinse under cold running water.
  3. Pat dry potato slices and add to the air fryer basket.
  4. Cook at the pre-setting or like me at 375F for 17-20 minutes depending on potatoes, as well as air-fryer.

*You can fry them your skillet, in batches with 1/2 cup of oil, or deep fryer with 30+ oz of oil or like me, you could use your air-fryer. Note that it is not the same as deep frying but it does the job if you wish to avoid fried potatoes.


Your Questions:

Can I air fryer for the last step instead of my oven?

YES! You can certainly use your air fryer.

I don't use beer, what else I could use as a substitute?

You may use nonalcoholic beer or seltzer water.

Air-Fryer Honey Mustard Chicken Thighs

Air-Fryer Honey Mustard Chicken Thighs

Air-Fryer Honey Mustard Chicken Thighs are finger-licking delicious. In addition super easy recipe. Well, to be honest, I’m not the biggest fan of chicken thighs. Some people are white meat lovers and some dark, I am definitely a white meat lover. Yes, sometimes I like…

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Easy Chicken Marsala

Easy Chicken Marsala

Chicken Marsala is an Italian-American dish made from chicken fillets or cutlets, mushrooms, garlic or onions, and Marsala wine.

It is an easy yet extremely delicious way to prepare the chicken with incredibly creamy mushroom sauce.

Easy Chicken Marsala

My family and I absolutely adore this dish. Well, what’s not to like. Am I right or am I right?

It is one of those dishes that you can literally eat it with a slice of bread and mop all the goodness or over potatoes, pasta or perhaps rice.

Since we are mostly following low carb diet, as well as gluten-free I served it with low carb wraps and used GF flour to make these.

However, in the recipe, you will find a classic recipe. Yes, you can modify it to support your lifestyle just like I did to support mine.

So, since I fully started cooking, 21 years ago, I made this recipe probably every other week.

I got to tell you that I am a mushroom lover which is the best part of this dish. Needless to say, I could eat them daily.

Easy Chicken Marsala

When I was still eating potatoes regularly, and not only from time to time on my cheat days, I would serve Chicken Marsala over mashed potatoes. Oh, boy! It is so good!

I must admit that if I choose one meal as my last one that would be exactly it; mashed potatoes, creamy mushroom sauce and chicken.

Tap here for more tasty Chicken Recipes

With that being said, I really love many dishes so I cannot be certain that I can pick that one and not anything else.

I could probably fit three dining room tables with my favourite dishes to be my last meal. Haha!

A joke on the side, I really hope you make this one. I know it is a well-known recipe, and many of you probably already made it before.

However, let me gently remind you to make it again.

Easy Chicken Marsala

On the other side, if you have never made this one before, grab your skillet and start making. You won’t be sorry!

It is seriously the most comforting dish ever, and freaking easy as well as delicious.

Also, you could use pork or beef for this recipe, although the cooking time will be different.

Hey, if you get inspired and make this tasty Easy Chicken Marsala, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!







Yield: Serves 4

Easy Chicken Marsala

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes



  • 4 boneless skinless chicken breasts halves, sliced horizontally in half to make 8 cutlets.
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil, divided
  • 1 tablespoon unsalted butter divided

Marsala Sauce:

  • 2 tablespoons unsalted
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 pound fresh mushrooms, sliced
  • 1⁄4 cup dry marsala wine
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • Generous pinch of salt and ground black pepper, or to taste
  • 1 tablespoon flour or any other thickening agent + water
  • 1 tablespoon dried parsley or freshly chopped



  1. Cut each chicken half in half horizontally. Season it with some salt and pepper on both sides and garlic powder.
  2. Heat oil and butter in a large frying pan or a skillet over medium-high heat. Cook the chicken cutlets until golden-brown on both sides, about 2 to 3 minutes per side. If your skillet/pan is smaller then cook the chicken in batches so the pan is not overcrowded.
  3. Transfer to a platter and cover with a lid or aluminium foil until ready to use.

Mushroom sauce:

  1. In the same large frying pan or a skillet with grease leftover from the chicken, add more butter.
  2. When the butter has melted add onion and garlic and stir well, then add sliced mushrooms and cook for a couple of minutes until browned.
  3. Scrap any of the leftover chicken bits off the bottom of the pan while mixing it.
  4. Pour in the dry marsala wine and the broth. Simmer until reduced by half and starting to thicken, about 10 minutes on low temperature.
  5. Pour in the cream stir to combine.
  6. Take 2 tablespoons of flour or any other thicker such as cornstarch and mix with 4 tablespoons of water. Mix until smooth. Add thickener to the sauce and mix well until it starts to get thicker, a few minutes. The sauce will continue getting thick even off heat, just keep that in mind. If you see that it gets too thick stop adding more and you can always add more liquid to make it thinner.
  7. Return the chicken into the sauce. Add all those chicken drippings as well. Cook until the sauce coat all the chicken, reheated and gets thicker and shiny. Garnish with chopped parsley and serve.


  • Other thickeners:
    cornstarch, arrowroot, tapioca flour or starch, potato starch.
  • Low Carb Roux and thickener for keto sauces:
    Rule of thumb for using xanthan gum is 1/8 teaspoon per 1 cup of flour. 1/4 cup water, 2 tablespoons oil and 1/2 Tablespoon xanthan gum. Mix and add to the sauces.
  • I did not use any flour to fry chicken to show you that you could make this without it, especially if you are on the low carb diet.
  • You could use 1/4-1/2 cup all-purpose flour (alternative almond flour or GF flour) and dredge the chicken in the flour mixture and shake off excess before cooking.

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Air Fryer Bone-in Ribeye Steak

I love Air Fryer Bone-in Ribeye Steak. To be honest, I have no idea how did I ever live this long without an air-fryer.

It is the best invention, and I am in love with it ever since we got it. We made so many amazing and delicious things in it, and now we tackled steak.

We were quite impressed with how tender the steak was and flavorful as well. It is rather hard to make a steak taste as good as when you make it on the grill, but it was fantastic.

Of course, ultimately the final result would depend on the steak and the brand of air fryer as well.

Air Fryer Bone-in Ribeye Steak

My air fryer is not the best of the best, but still, after testing several times, my steaks were coming out phenomenally.

I would totally recommend you to try it. You could marinate it overnight in the fridge, however, I wanted just to use simple salt, pepper, herbs, and butter.

If you like using your steak seasoning, go ahead and use it, but you could just literally use salt and pepper. Butter is kind of mandatory so you must add some tasty butter.

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My husband was not a big fan of steaks, but now he is so I did something right. I made this for our lunch while kids were still in school and he wanted to eat half of mine.

I do not share my steak so no, he did not get to have my reminding half. Haha… Jokes on the side, you guys must try it.

Air Fryer Bone-in Ribeye Steak

When you are looking for a good steak I ould recommend or suggest ribeye, which is fattier and more evenly marbled than sirloin. Also, it has a mellower flavor.

It is more expensive than sirloin, which is less fatty, and lightly tougher. However, it tends to be sort of beefier in flavor, but it is cheaper

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If you make Air Fryer Bone-in Ribeye Steak, please tag me on Instagram. @sandraseasycooking using the hashtag, #sandraseasycooking. Thank you so much in advance!!!

Yield: Serves 1

Air Fryer Bone-in Ribeye Steak

Prep Time: 1 minute
Cook Time: 13 minutes
Total Time: 14 minutes

Easy and tasty steak recipe made in the air fryer


  • 2-3 tablespoons butter softened
  • 2 teaspoon freshly chopped parsley (dried works well too)
  • 1 teaspoon chives
  • 1 teaspoon thyme
  • 1 (1.5-2 lb.) bone-in ribeye, preferably 1.5 inches in thickness
  • Generous pinch of Kosher salt on both sides
  • Freshly ground black pepper for both sides


  1. In a small bowl, combine butter and herbs. Cover and refrigerate until hardened, about 15 minutes. You could make it prettier and roll in wax paper or plastic wrap to make a log.
  2. Season steak on both sides with salt and pepper. 
  3. Place steak in the air fryer basket and cook at 375° for 12 to 16 minutes, depending on the thickness of the steak and how rare or done you wish you steak to be, flipping halfway through. I prefer medium-rare, so I flip mine at 7 minutes and do another 7 minutes on the other side. My husband likes very well done, so I flip his at 8 to even 9 minute- point, depending on the thickness.
  4. Top steak with a slice or two of herb butter to serve. Serve with vegetables or salad.


Steak internal temperature guide:
125°-130° F for Rare
130°-140° F for Medium-Rare
140°-150° F for Medium
150°-155° F for Medium-Well
160°+ F for Well-Done
Depending on your air fryer model and size of the steaks, the results might vary.

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