NUTRITION

SERVINGS

INGREDIENTS

7 oz cod fillet

1 small russet potato

2 tbsp all-purpose flour

1 tbsp cornstarch

0.25 tsp baking powder

2 tbsp cold light beer

0.75 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp paprika

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

• 2

  Cut the russet potato into thin wedges, pat them dry with a paper towel, and season with a pinch of sea salt and black pepper.

• 3

  Arrange the potato wedges in a single layer on the baking sheet and roast for 20-25 minutes until the edges are golden and crispy.

• 4

  While the potatoes roast, pat the cod fillet extremely dry with paper towels to ensure the batter sticks properly.

• 5

  In a small bowl, whisk together the flour, cornstarch, baking powder, garlic powder, paprika, sea salt, and black pepper.

• 6

  Slowly whisk the cold beer into the dry ingredients until a smooth, thick batter forms; keep the batter cold until ready to use.

• 7

  Heat the avocado oil in a non-stick skillet over medium-high heat.

• 8

  Dip the cod fillet into the batter, coating it completely, then carefully place it into the hot skillet.

• 9

  Sear the fish for 3-4 minutes per side until the coating is deeply golden and the fish flakes easily with a fork.

• 10

  Serve the crispy fish immediately alongside the hot potato wedges.