Beer-Battered Cod Fish and Chips

This is an example of a meal that Solin would create to include in your personalized meal plan.

Beer-Battered Cod Fish and Chips

YOUR SOLIN GENERATED RECIPE

Beer-Battered Cod Fish and Chips

Oven-roasted potato wedges paired with cod fillets dipped in a light, bubbly beer batter and baked until they reach a satisfyingly crisp golden brown.

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NUTRITION

493kcal
Protein
35.5g
Fat
15.1g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

6.25 oz Atlantic Cod fillet

1 medium Russet potato

1 tbsp Extra virgin olive oil

2 tbsp All-purpose flour

2 tbsp Light beer

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Paprika

1 wedge Lemon

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a large baking sheet with parchment paper.

  • 2

    Slice the Russet potato into uniform thin wedges, then toss them in a bowl with the olive oil and half of the sea salt and black pepper.

  • 3

    Spread the potato wedges in a single layer on the baking sheet and roast for 20 minutes.

  • 4

    While the potatoes are roasting, whisk together the flour, garlic powder, paprika, and the remaining salt and pepper in a shallow bowl.

  • 5

    Gradually whisk the light beer into the flour mixture until a smooth, thick batter forms that easily coats the back of a spoon.

  • 6

    Pat the cod fillets completely dry with paper towels, dip them into the batter to coat all sides, and place them on the baking sheet next to the potatoes.

  • 7

    Bake for an additional 12-15 minutes until the fish is opaque and the batter is golden and crispy, then serve immediately with a fresh lemon wedge.

Beer-Battered Cod Fish and Chips

This is an example of a meal that Solin would create to include in your personalized meal plan.

Beer-Battered Cod Fish and Chips

YOUR SOLIN GENERATED RECIPE

Beer-Battered Cod Fish and Chips

Oven-roasted potato wedges paired with cod fillets dipped in a light, bubbly beer batter and baked until they reach a satisfyingly crisp golden brown.

NUTRITION

493kcal
Protein
35.5g
Fat
15.1g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

6.25 oz Atlantic Cod fillet

1 medium Russet potato

1 tbsp Extra virgin olive oil

2 tbsp All-purpose flour

2 tbsp Light beer

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Paprika

1 wedge Lemon

PREPARATION

  • 1

    Preheat your oven to 425°F and line a large baking sheet with parchment paper.

  • 2

    Slice the Russet potato into uniform thin wedges, then toss them in a bowl with the olive oil and half of the sea salt and black pepper.

  • 3

    Spread the potato wedges in a single layer on the baking sheet and roast for 20 minutes.

  • 4

    While the potatoes are roasting, whisk together the flour, garlic powder, paprika, and the remaining salt and pepper in a shallow bowl.

  • 5

    Gradually whisk the light beer into the flour mixture until a smooth, thick batter forms that easily coats the back of a spoon.

  • 6

    Pat the cod fillets completely dry with paper towels, dip them into the batter to coat all sides, and place them on the baking sheet next to the potatoes.

  • 7

    Bake for an additional 12-15 minutes until the fish is opaque and the batter is golden and crispy, then serve immediately with a fresh lemon wedge.