YOUR SOLIN GENERATED RECIPE
Classic Beer-Battered Fish and Chips
White fish fillets dipped in a light, bubbly beer batter and air-fried to a golden crisp, served with hand-cut potato wedges.
INGREDIENTS
9 oz Cod fillet
1 medium Russet potato
3 tbsp All-purpose flour
0.25 cup Light beer
0.5 tbsp Avocado oil
0.5 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Paprika
PREPARATION
Slice the russet potato into thin wedges and soak in cold water for 10 minutes, then drain and pat completely dry.
Toss the potato wedges with 0.25 tbsp of the avocado oil and half of the sea salt, then air-fry at 400°F for 18-20 minutes until tender.
While the potatoes cook, cut the cod fillet into 3-inch strips and pat very dry with paper towels to ensure the batter sticks.
In a small bowl, whisk together the all-purpose flour, garlic powder, paprika, black pepper, and light beer until a smooth batter forms.
Dip each fish strip into the beer batter, allowing any excess to drip off before placing them on a parchment-lined tray.
Lightly brush the air fryer basket with the remaining avocado oil and cook the fish at 375°F for 10-12 minutes until the coating is shattered-crisp.
Serve the hot fish immediately alongside the potato wedges and the remaining sea salt for a clean take on a classic.