NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 medium Russet potato

0.5 tbsp Olive oil

1 tbsp Arrowroot starch

1 tbsp Almond flour

2 tbsp Light beer

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Paprika

PREPARATION

• 1

  Preheat your air fryer to 400°F (200°C).

• 2

  Slice the Russet potato into thin wedges, toss them 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 15-20 minutes, shaking halfway through, until they are golden and crispy.

• 4

  While the potatoes cook, pat the cod fillets completely dry with a paper towel and cut them into large strips.

• 5

  In a small mixing bowl, whisk together the arrowroot starch, almond flour, garlic powder, paprika, remaining salt, and black pepper.

• 6

  Slowly whisk the light beer into the dry ingredients until a smooth, thick batter forms.

• 7

  Dip each piece of cod into the batter, ensuring it is fully and evenly coated.

• 8

  Lightly grease the air fryer basket with the remaining olive oil, place the battered fish inside without crowding, and air fry at 375°F for 10-12 minutes until the coating is crisp and the fish flakes easily.

• 9

  Serve the hot fish alongside the potato wedges immediately.