NUTRITION

SERVINGS

INGREDIENTS

6 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 Smoked paprika

2 tbsp Plain Greek yogurt

1 tsp Lemon juice

1 tsp Capers

PREPARATION

• 1

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

• 2

  Slice the Russet potato into even wedges, toss with half of the avocado oil, a pinch of sea salt, and black pepper.

• 3

  Place the potato wedges in the air fryer basket and cook for 15-20 minutes, shaking halfway through, until golden and crisp.

• 4

  While potatoes cook, pat the cod fillet completely dry with a paper towel and season with smoked paprika and remaining salt and pepper.

• 5

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

• 6

  Dip the cod fillet into the batter, ensuring it is fully coated, and spray the air fryer rack with the remaining avocado oil.

• 7

  Place the battered fish in the air fryer (next to the potatoes if space allows, or after they are done) and cook at 375°F for 10-12 minutes until the coating is set and the fish flakes easily.

• 8

  In a small ramekin, mix the Greek yogurt, lemon juice, and chopped capers to create a clean tartar sauce.

• 9

  Serve the crispy fish immediately alongside the potato wedges with the tartar sauce on the side.