NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

0.25 cup Almond flour

1 tbsp Arrowroot powder

0.25 cup Light beer

1 small Russet potato

0.5 tbsp Olive oil

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 to ensure a hot start for the potatoes.

• 2

  Slice the Russet potato into thin wedges and toss them in a bowl with the olive oil and a pinch of sea salt.

• 3

  Arrange the potato wedges in a single layer in the air fryer basket and cook for 15 minutes until they are golden and crispy.

• 4

  While the chips cook, pat the cod fillets thoroughly dry with paper towels to ensure the batter adheres properly.

• 5

  In a shallow dish, whisk together the almond flour, arrowroot powder, garlic powder, paprika, sea salt, and black pepper.

• 6

  Gently pour the light beer into the dry mixture, whisking until you achieve a thick, bubbly batter consistency.

• 7

  Dredge each cod fillet into the batter, turning to coat every side completely.

• 8

  Remove the potatoes from the air fryer and set aside; lightly grease the basket with a spray of oil.

• 9

  Place the battered fish into the air fryer and cook at 375°F for 10-12 minutes, flipping halfway, until the exterior is crunchy and the fish flakes easily.

• 10

  Plate the hot fish alongside the crispy chips and serve immediately for the best texture.