Name: Crispy Beer-Battered Fish and Chips
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Cod fillet; 1 medium Russet potato; 1 tbsp All-purpose flour; 1 tbsp Arrowroot starch; 2 tbsp Light beer; 0.5 tbsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 wedge Lemon

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

YOUR SOLIN GENERATED RECIPE

Crispy Beer-Battered Fish and Chips

Air-fried cod fillets coated in a bubbly beer batter and served with hand-cut potato wedges for a satisfyingly crisp texture.

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NUTRITION

Protein

45.9g

Fat

8.7g

Carbs

52.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod fillet

1 medium Russet potato

1 tbsp All-purpose flour

1 tbsp Arrowroot starch

2 tbsp Light beer

0.5 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 wedge Lemon

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PREPARATION

1
Preheat your air fryer to 400°F to ensure a hot start for the potatoes.
2
Slice the russet potato into thin, uniform wedges and toss them in a bowl with half of the avocado oil and a pinch of sea salt.
3
Place the potato wedges in the air fryer basket in a single layer and cook for 15-18 minutes, shaking halfway through, until golden and tender.
4
While the potatoes cook, whisk together the flour, arrowroot starch, garlic powder, salt, pepper, and light beer in a shallow bowl until a smooth, thick batter forms.
5
Pat the cod fillet completely dry with paper towels, then dip it into the batter to coat all sides thoroughly.
6
Mist the fish lightly with the remaining avocado oil and place it in the air fryer basket, cooking at 375°F for 10-12 minutes until the coating is crunchy and the fish flakes easily.
7
Serve the fish and chips immediately while hot with a fresh lemon wedge for a bright finish.