NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 small Russet potato

3 tbsp Gluten-free flour

1 tbsp Arrowroot starch

0.25 cup Light beer

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Avocado oil

1 whole Lemon wedge

PREPARATION

• 1

  Preheat your air fryer to 400°F (200°C) to ensure a hot cooking environment for maximum crunch.

• 2

  Slice the russet potato into thin, uniform wedges and toss them in a bowl with the avocado oil and half of the sea salt and black pepper.

• 3

  Place the potato wedges in the air fryer basket in a single layer and cook for 15 minutes, shaking the basket halfway through.

• 4

  While the potatoes cook, pat the cod fillets extremely dry with paper towels to help the batter stick.

• 5

  In a shallow dish, whisk together the gluten-free flour, arrowroot starch, garlic powder, and the remaining salt and pepper.

• 6

  Slowly pour the cold light beer into the dry ingredients, whisking gently until a smooth, thick batter forms.

• 7

  Dip each cod fillet into the batter, allowing any excess to drip off, then carefully place them in the air fryer basket alongside the potatoes.

• 8

  Air fry everything for an additional 10 to 12 minutes, flipping the fish once, until the coating is shatteringly crisp and the fish is opaque.

• 9

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