YOUR SOLIN GENERATED RECIPE
Classic Beer-Battered Fish and Chips
Crispy air-fried cod fillets dipped in a light, bubbly beer batter served with golden-brown oven-roasted potato wedges and a squeeze of fresh lemon.
INGREDIENTS
8 oz Cod fillet
1 medium Russet potato
1 tbsp Avocado oil
1.5 tbsp Arrowroot starch
3 tbsp Light beer
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 whole Lemon
PREPARATION
Preheat your air fryer to 400°F and preheat your oven to 425°F for the potato wedges.
Slice the russet potato into thin, uniform wedges and toss them with half of the avocado oil and a pinch of sea salt.
Spread the potatoes on a parchment-lined baking sheet and roast for 20-25 minutes until golden and crisp.
Pat the cod fillets very dry with paper towels to ensure the batter adheres to the surface without sliding off.
In a shallow bowl, whisk together the arrowroot starch, garlic powder, and light beer until the batter is smooth and slightly aerated.
Dip each cod fillet into the batter to coat thoroughly, then place in the air fryer basket and mist with the remaining avocado oil.
Air fry the fish at 400°F for 10-12 minutes, flipping halfway through, until the coating is shattered-crisp and the fish flakes easily.
Serve the hot fish and chips immediately with a fresh lemon wedge and an extra sprinkle of sea salt.