NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

4 oz russet potato

0.5 tbsp avocado oil

2 tbsp arrowroot powder

0.25 cup non-alcoholic beer

0.5 cup green peas

1 tsp fresh mint

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your air fryer to 400°F. Slice the russet potato into thin wedges.

• 2

  Toss the potato wedges with half of the avocado oil and a pinch of sea salt. Air fry for 15-18 minutes until golden and crisp, shaking halfway through.

• 3

  In a shallow bowl, whisk together the arrowroot powder, garlic powder, black pepper, and the remaining sea salt.

• 4

  Slowly pour the cold non-alcoholic beer into the arrowroot mixture, whisking until a smooth, thin batter forms.

• 5

  Pat the cod fillets completely dry with paper towels. Dip each fillet into the batter, ensuring it is fully coated.

• 6

  Lightly grease the air fryer basket with the remaining avocado oil. Place the battered fish in the basket, ensuring they do not touch.

• 7

  Air fry the fish at 375°F for 10-12 minutes, flipping gently halfway through, until the coating is shattering-crisp and the fish is opaque.

• 8

  While the fish cooks, steam the green peas until tender. Mash them roughly with a fork and stir in the finely chopped fresh mint.

• 9

  Serve the crispy fish immediately with the golden fries and a side of the minty crushed peas.