NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

1 small Russet potato

2 tsp Avocado oil

2 tbsp All-purpose flour

1 tsp Baking powder

0.5 tsp Garlic powder

0.5 tsp Paprika

0.5 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Light beer

PREPARATION

• 1

  Slice the russet potato into 1/2-inch thick wedges and toss with 1 teaspoon of avocado oil and a pinch of the sea salt.

• 2

  Place the potato wedges in an air fryer basket at 400°F and cook for 15-20 minutes, shaking halfway through until they are golden and crisp.

• 3

  Pat the cod fillets very dry with paper towels and season both sides with a portion of the sea salt and black pepper.

• 4

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

• 5

  Slowly pour the light beer into the flour mixture, whisking gently until a smooth and bubbly batter forms.

• 6

  Heat the remaining 1 teaspoon of avocado oil in a large non-stick skillet over medium-high heat.

• 7

  Dredge each cod fillet into the batter until fully coated, then carefully place them into the hot skillet.

• 8

  Cook the fish for 3-4 minutes per side until the batter is deep golden brown and the fish is opaque and flakes easily.

• 9

  Serve the crispy beer-battered cod immediately alongside the hot air-fried chips.