NUTRITION

SERVINGS

INGREDIENTS

7 oz Cod fillet

2 tbsp All-purpose flour

2 tbsp Light beer

0.75 medium Russet potato

2 tsp Avocado oil

0.25 cup Non-fat Greek yogurt

1 tsp Lemon juice

1 tsp Capers

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Slice the russet potato into thin, uniform wedges and toss them in a bowl with 1 teaspoon of avocado oil and the garlic powder.

• 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 crispy.

• 4

  In a small mixing bowl, whisk together the flour and light beer until a smooth, thick batter forms.

• 5

  Pat the cod fillet completely dry with paper towels, season with sea salt and black pepper, then dip the fish into the batter to coat all sides thoroughly.

• 6

  Lightly brush or spray the battered cod with the remaining 1 teaspoon of avocado oil and place it in the air fryer basket.

• 7

  Cook the cod at 375°F (190°C) for 10-12 minutes, gently flipping once, until the crust is golden-brown and the fish flakes easily with a fork.

• 8

  While the fish cooks, stir together the Greek yogurt, lemon juice, and finely chopped capers in a small bowl to create the high-protein tartar sauce.

• 9

  Serve the hot beer-battered cod immediately alongside the hand-cut fries and the chilled yogurt sauce.