NUTRITION

SERVINGS

INGREDIENTS

5 oz Cod fillet

1 medium Russet potato

2 tbsp All-purpose flour

2 tbsp Light beer

1 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Paprika

1 wedge Lemon

PREPARATION

• 1

  Slice the russet potato into thin wedges and soak them in a bowl of cold water for 10 minutes to release excess starch.

• 2

  Preheat your air fryer to 400°F.

• 3

  Drain the potato wedges and pat them completely dry with a clean kitchen towel, then toss with half of the avocado oil and a pinch of sea salt.

• 4

  Arrange the potatoes in a single layer in the air fryer basket and cook for 15 minutes, shaking the basket halfway through.

• 5

  While the potatoes cook, whisk together the flour, light beer, paprika, remaining sea salt, and black pepper in a shallow bowl until a smooth batter forms.

• 6

  Pat the cod fillets dry with a paper towel, dip them into the batter to coat all sides, and lightly mist or brush with the remaining avocado oil.

• 7

  Place the battered fish in the air fryer basket alongside the potatoes and cook for an additional 10 minutes, flipping the fish once, until the crust is shattered-crisp and the fish is opaque.

• 8

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