NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

0.5 medium Russet potato

0.5 tbsp Olive oil

2 tbsp All-purpose flour

2 tbsp Light beer

0.25 cup Panko breadcrumbs

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 1/2-inch thick wedges and toss them in a bowl with the olive oil, half of the sea salt, and all of the paprika.

• 3

  Place the potato wedges in the air fryer basket in a single layer and cook for 15-18 minutes, shaking the basket halfway through, until they are golden and tender.

• 4

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

• 5

  In a small shallow bowl, whisk the flour and light beer together until a thick, smooth paste forms.

• 6

  Place the panko breadcrumbs in a second shallow bowl.

• 7

  Dip the seasoned cod fillet into the beer paste to coat it thoroughly, then press it into the panko breadcrumbs until the fish is completely crusted.

• 8

  Carefully place the crusted fish in the air fryer basket next to the potatoes (or cook separately if space is limited) and air fry at 375°F (190°C) for 10-12 minutes until the crust is crunchy and the fish flakes easily with a fork.

• 9

  Serve the fish and chips immediately with a fresh lemon wedge for a bright, citrusy finish.