NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 medium Russet potato

0.25 tbsp Olive oil

1 tbsp Panko breadcrumbs

0.5 tbsp Almond flour

1 tbsp Beer

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 wedge Lemon

PREPARATION

• 1

  Slice the russet potato into 1/2-inch thick wedges and soak in a bowl of cold water for 10 minutes to remove excess starch.

• 2

  Drain and pat the potato wedges completely dry with a kitchen towel, then toss with 0.5 tbsp of olive oil, sea salt, and black pepper.

• 3

  Arrange the potatoes in a single layer in the air fryer basket and cook at 400°F for 15 minutes, shaking halfway through.

• 4

  While potatoes cook, whisk together the remaining 0.5 tbsp of olive oil and the beer in a small bowl, then brush the mixture onto the cod fillets.

• 5

  In a shallow dish, combine the panko breadcrumbs, almond flour, garlic powder, and smoked paprika.

• 6

  Press the beer-brushed cod into the breadcrumb mixture, ensuring each side is thoroughly and evenly coated.

• 7

  Move the potatoes to one side of the air fryer basket and place the cod on the other side, then air fry everything together at 400°F for an additional 10-12 minutes.

• 8

  Serve the crispy fish and chips hot with a fresh squeeze of lemon wedge over the top.