Crispy Beer-Battered Fish and Chips

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Beer-Battered Fish and Chips

YOUR SOLIN GENERATED RECIPE

Crispy Beer-Battered Fish and Chips

Air-fried cod fillets dipped in a light beer batter served alongside crispy hand-cut potato wedges and a tangy, protein-rich Greek yogurt tartar sauce.

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NUTRITION

428kcal
Protein
49.8g
Fat
10.0g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

0.5 medium russet potato

0.25 tbsp extra virgin olive oil

0.25 cup plain greek yogurt

1 tbsp lemon juice

1 tbsp capers

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tbsp arrowroot powder

2 tbsp light beer

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PREPARATION

  • 1

    Preheat your air fryer to 400°F.

  • 2

    Slice the russet potato into thin wedges and toss them in a bowl with half of the olive oil and a pinch of sea salt.

  • 3

    Place the potato wedges in the air fryer basket and cook for 15-18 minutes until they are golden and crispy, shaking the basket halfway through.

  • 4

    While the potatoes cook, whisk together the arrowroot powder, garlic powder, smoked paprika, and light beer in a shallow dish to create a smooth, thin batter.

  • 5

    Pat the cod fillets completely dry with a paper towel, season with salt and pepper, and then dredge each piece into the beer batter until fully coated.

  • 6

    Lightly grease the air fryer basket with the remaining olive oil and air fry the cod at 400°F for 10-12 minutes, turning once, until the crust is set and the fish flakes easily.

  • 7

    In a small bowl, stir together the Greek yogurt, lemon juice, and capers to create a zesty tartar sauce for dipping.

Crispy Beer-Battered Fish and Chips

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Beer-Battered Fish and Chips

YOUR SOLIN GENERATED RECIPE

Crispy Beer-Battered Fish and Chips

Air-fried cod fillets dipped in a light beer batter served alongside crispy hand-cut potato wedges and a tangy, protein-rich Greek yogurt tartar sauce.

NUTRITION

428kcal
Protein
49.8g
Fat
10.0g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

0.5 medium russet potato

0.25 tbsp extra virgin olive oil

0.25 cup plain greek yogurt

1 tbsp lemon juice

1 tbsp capers

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tbsp arrowroot powder

2 tbsp light beer

PREPARATION

  • 1

    Preheat your air fryer to 400°F.

  • 2

    Slice the russet potato into thin wedges and toss them in a bowl with half of the olive oil and a pinch of sea salt.

  • 3

    Place the potato wedges in the air fryer basket and cook for 15-18 minutes until they are golden and crispy, shaking the basket halfway through.

  • 4

    While the potatoes cook, whisk together the arrowroot powder, garlic powder, smoked paprika, and light beer in a shallow dish to create a smooth, thin batter.

  • 5

    Pat the cod fillets completely dry with a paper towel, season with salt and pepper, and then dredge each piece into the beer batter until fully coated.

  • 6

    Lightly grease the air fryer basket with the remaining olive oil and air fry the cod at 400°F for 10-12 minutes, turning once, until the crust is set and the fish flakes easily.

  • 7

    In a small bowl, stir together the Greek yogurt, lemon juice, and capers to create a zesty tartar sauce for dipping.