NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1 medium russet potato

3 tbsp all-purpose flour

3 tbsp light beer

0.25 tsp baking powder

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your air fryer to 400°F to ensure a hot cooking environment for the potatoes.

• 2

  Slice the russet potato into half-inch thick wedges, keeping the skin on for extra fiber and texture.

• 3

  Toss the potato wedges in a bowl with the avocado oil and a pinch of the sea salt until evenly coated.

• 4

  Place the wedges in the air fryer basket in a single layer and cook for 18-20 minutes, shaking halfway through.

• 5

  While the potatoes cook, whisk together the flour, baking powder, garlic powder, and black pepper in a shallow dish.

• 6

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

• 7

  Pat the cod fillets very dry with paper towels and season both sides with the remaining sea salt.

• 8

  Dip each cod fillet into the beer batter, allowing any excess to drip off before placing them in the air fryer.

• 9

  Once the potatoes are done, remove them and keep warm; place the fish in the air fryer at 375°F for 10-12 minutes until the crust is golden and firm.

• 10

  Serve the crispy fish immediately alongside the hot potato wedges for a clean version of this pub classic.