NUTRITION

SERVINGS

INGREDIENTS

7 oz Cod fillet

0.75 medium Russet potato

3 tbsp Arrowroot powder

0.25 cup Light beer

0.5 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Paprika

1 wedge Lemon

PREPARATION

• 1

  Slice the russet potato into thin wedges and soak in cold water for 10 minutes to remove excess starch, then pat completely dry.

• 2

  Toss the potato wedges with half of the avocado oil and a pinch of sea salt, then air-fry at 400°F for 15-20 minutes until golden and crispy.

• 3

  In a small mixing bowl, whisk together the arrowroot powder, garlic powder, paprika, sea salt, and black pepper.

• 4

  Slowly pour the light beer into the dry mixture, whisking until a smooth, thin batter forms.

• 5

  Pat the cod fillets very dry with paper towels to ensure the batter adheres properly.

• 6

  Heat the remaining avocado oil in a non-stick skillet over medium-high heat until shimmering.

• 7

  Dip each cod fillet into the beer batter, allowing the excess to drip off, then carefully place into the hot skillet.

• 8

  Sear the fish for 3-4 minutes per side until the coating is crisp and the fish flakes easily with a fork.

• 9

  Serve the hot battered cod immediately alongside the crispy potato chips with a fresh lemon wedge.