NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

0.75 medium potato

0.5 tbsp avocado oil

3 tbsp all-purpose flour

0.25 cup light beer

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp paprika

0.25 tsp dried parsley

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Slice the potato into even wedges and toss them with 0.25 tbsp of avocado oil, the dried parsley, and 0.125 tsp of the sea salt.

• 3

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

• 4

  While the potatoes cook, pat the cod fillets completely dry with paper towels to ensure the batter adheres properly.

• 5

  In a shallow bowl, whisk together the flour, garlic powder, paprika, black pepper, and the remaining 0.125 tsp of sea salt.

• 6

  Slowly pour the light beer into the flour mixture, whisking constantly until a smooth, thick batter forms.

• 7

  Dip each cod fillet into the batter, coating it thoroughly, and allow any excess to drip off.

• 8

  Lightly brush the air fryer basket with the remaining 0.25 tbsp of avocado oil and place the battered fish inside.

• 9

  Air fry the fish at 400°F for 10-12 minutes, flipping carefully halfway through, until the coating is shatteringly crisp and the fish is opaque.

• 10

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