NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

0.5 medium russet potato

0.13 cup all-purpose flour

0.25 cup light beer

0.5 tsp garlic powder

0.5 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tbsp avocado oil

1 wedge lemon

PREPARATION

• 1

  Preheat your air fryer to 400°F (200°C) to ensure a hot cooking environment.

• 2

  Slice the russet potato into 1/2-inch thick wedges, then toss them in a bowl with 0.5 tbsp of avocado oil and a pinch of sea salt.

• 3

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

• 4

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

• 5

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

• 6

  Pat the cod fillets thoroughly dry with paper towels to ensure the batter clings to the surface.

• 7

  Dip each cod fillet into the beer batter, coating all sides evenly and allowing any excess to drip back into the bowl.

• 8

  Lightly grease the air fryer basket with the remaining avocado oil to prevent sticking.

• 9

  Place the battered fish in the air fryer and cook at 400°F for 10-12 minutes, carefully flipping the fillets halfway through until the exterior is shattered-crisp.

• 10

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