NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 medium Russet potato

0.25 tbsp Avocado oil

0.13 cup All-purpose flour

0.25 cup Light beer

0.5 tsp Garlic powder

0.5 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 wedge Lemon

PREPARATION

• 1

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

• 2

  Scrub the potato and cut it into even wedges. Toss the wedges in a bowl with 0.5 tbsp of avocado oil, half of the sea salt, and half of the black pepper.

• 3

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

• 4

  While the potatoes cook, pat the cod fillets dry with a paper towel and cut them into 3-inch strips.

• 5

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

• 6

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

• 7

  Lightly grease the air fryer rack with the remaining avocado oil. Dip each piece of cod into the batter, letting excess drip off, and place in the air fryer (you may need to wait for the potatoes to finish or use a second tray).

• 8

  Air-fry the fish at 390°F (190°C) for 10-12 minutes, flipping gently halfway through, until the coating is crunchy and the fish flakes easily.

• 9

  Serve the crispy fish alongside the potato wedges with a fresh lemon wedge for squeezing over the top.