NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1 medium russet potato

2 tbsp all-purpose flour

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 slice lemon

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) or set an air fryer to 400°F.

• 2

  Cut the russet potato into thick wedges, toss with 0.5 tbsp of avocado oil, half of the sea salt, and half of the black pepper.

• 3

  Arrange potato wedges on a parchment-lined baking sheet and roast for 20-25 minutes until the edges are golden and crisp.

• 4

  While potatoes roast, pat the cod fillet dry with a paper towel and cut into 2-3 large strips.

• 5

  In a small bowl, whisk together the flour, garlic powder, paprika, remaining salt, and remaining pepper.

• 6

  Slowly whisk the light beer into the flour mixture until a smooth, bubbly batter forms.

• 7

  Dredge the cod strips in the batter, ensuring they are fully coated, and let any excess drip off.

• 8

  Lightly grease an air fryer basket or a wire rack with the remaining avocado oil and place the fish on it.

• 9

  Air fry at 400°F for 10-12 minutes, flipping halfway through, until the coating is golden brown and the fish flakes easily.

• 10

  Serve the crispy fish alongside the roasted potato wedges with a fresh lemon slice on the side.