NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

1 medium Russet potato

1 tbsp Avocado oil

2 tbsp All-purpose flour

2 tbsp Light beer

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

PREPARATION

• 1

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

• 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 the basket halfway through, until they are golden and crispy.

• 4

  While the chips cook, pat the cod fillets extremely dry with paper towels and cut them into large, even strips.

• 5

  In a small mixing bowl, whisk together the flour, light beer, garlic powder, smoked paprika, and the remaining sea salt and black pepper until a smooth, thick batter forms.

• 6

  Remove the chips from the air fryer and keep them warm; lightly grease the air fryer basket with a small amount of avocado oil.

• 7

  Dip each fish strip into the beer batter, allowing any excess to drip off, and place them carefully into the air fryer basket.

• 8

  Lightly spray or brush the tops of the battered fish with the remaining avocado oil and air fry at 400°F for 8-10 minutes, flipping gently halfway through, until the coating is set and the fish flakes easily with a fork.

• 9

  Serve the hot fish alongside the crispy potato wedges with an optional fresh lemon wedge.