NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 medium Russet potato

3 tbsp All-purpose flour

2 tbsp Light beer

1 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Paprika

PREPARATION

• 1

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

• 2

  Slice the Russet potato into uniform wedges and toss them with half of the avocado oil and half of the sea salt.

• 3

  Spread the potatoes on the baking sheet and roast for 25-30 minutes until golden and crisp.

• 4

  While potatoes roast, pat the cod fillets dry with a paper towel and season with garlic powder, paprika, and the remaining salt and pepper.

• 5

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

• 6

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

• 7

  Dip each cod fillet into the batter, allowing the excess to drip off, then carefully place in the hot skillet.

• 8

  Sear the fish for 3-4 minutes per side until the batter is golden brown and the fish flakes easily with a fork.

• 9

  Serve the crispy cod immediately with the hot potato wedges.