NUTRITION

SERVINGS

INGREDIENTS

1 medium Russet potato

0.25 tsp Sea salt

0.25 tsp Black pepper

8 oz Cod fillet

0.25 cup Cassava flour

0.5 tsp Garlic powder

0.5 tsp Paprika

0.25 cup Light beer

1 large Egg white

0.5 tbsp Avocado oil

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 thick wedges and toss them in a bowl with the sea salt and black pepper.

• 3

  Arrange the potato wedges on the baking sheet in a single layer and roast for 25 minutes until the edges are crispy.

• 4

  In a medium mixing bowl, whisk together the cassava flour, garlic powder, and paprika.

• 5

  Slowly pour in the light beer and whisk in the egg white until a smooth, bubbly batter forms.

• 6

  Pat the cod fillets dry with paper towels to ensure the batter sticks, then dip each piece into the batter to coat thoroughly.

• 7

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 8

  Carefully place the battered cod in the skillet and sear for 3 to 4 minutes per side until the crust is golden brown and the fish is opaque.

• 9

  Serve the hot fish immediately alongside the roasted potato wedges with a fresh lemon wedge for squeezing.