NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 medium Russet potato

3 tbsp Brown rice flour

0.25 cup Non-alcoholic beer

2 tsp Avocado oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Paprika

1 slice Lemon

PREPARATION

• 1

  Slice the russet potato into thin wedges and soak them in a bowl of cold water for 15 minutes to remove excess starch.

• 2

  Drain and thoroughly pat the potato wedges dry with a clean kitchen towel.

• 3

  Toss the potatoes with 1 teaspoon of avocado oil and half of the sea salt and black pepper.

• 4

  Place the potatoes in the air fryer basket and cook at 400°F for 18-20 minutes, shaking the basket halfway through until golden and crisp.

• 5

  While potatoes cook, whisk together the brown rice flour, garlic powder, paprika, and the remaining salt and pepper in a medium bowl.

• 6

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

• 7

  Pat the cod fillets dry with paper towels and cut into large strips.

• 8

  Dip each piece of fish into the batter to coat completely, then place in the air fryer (use a parchment liner if needed) and lightly spritz with the remaining avocado oil.

• 9

  Air fry the fish at 400°F for 10-12 minutes, flipping gently halfway through, until the coating is crispy and the fish flakes easily with a fork.

• 10

  Serve the crispy fish alongside the potato wedges with a fresh lemon slice for squeezing.