NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 medium Russet potato

2 tbsp Arrowroot powder

2 tbsp Light beer

1 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Paprika

1 wedge Lemon

PREPARATION

• 1

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

• 2

  Slice the russet potato into even wedges, then toss them in a bowl with 0.5 tbsp of avocado oil, sea salt, and paprika until well coated.

• 3

  Arrange the potato wedges in a single layer in the air fryer basket and cook for 15-20 minutes, shaking halfway through, until they are crisp and golden.

• 4

  While the potatoes cook, pat the cod fillets completely dry with paper towels and season both sides with garlic powder and black pepper.

• 5

  In a small shallow bowl, whisk together the arrowroot powder and light beer until a smooth, thin batter forms.

• 6

  Dip each seasoned cod fillet into the beer batter, allowing any excess to drip off, then lightly brush or spray the exterior with the remaining avocado oil.

• 7

  Place the fish in the air fryer basket (working in batches if necessary) and cook at 375°F for 10-12 minutes until the coating is crunchy and the fish flakes easily with a fork.

• 8

  Serve the hot crispy fish alongside the potato wedges with a fresh lemon wedge for a bright, citrusy finish.