NUTRITION

SERVINGS

INGREDIENTS

9 oz cod fillet

1 medium russet potato

2 tbsp arrowroot powder

2 tbsp light beer

0.5 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

• 2

  Slice the russet potato into thin wedges, toss them with half of the avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

• 3

  Bake the potato wedges for 15 minutes while you prepare the fish.

• 4

  Pat the cod fillets very dry with paper towels and cut them into 3-inch strips.

• 5

  In a small bowl, whisk together the arrowroot powder, garlic powder, black pepper, and the remaining sea salt.

• 6

  Slowly whisk the light beer into the arrowroot mixture until a thin, smooth batter forms.

• 7

  Remove the baking sheet from the oven and move the potatoes to one side. Dip each piece of fish into the batter, letting the excess drip off, and place onto the parchment paper.

• 8

  Drizzle or spray the remaining avocado oil over the fish and return the tray to the oven.

• 9

  Bake for another 12-15 minutes, flipping the potatoes halfway through, until the fish is opaque and the coating is crisp.

• 10

  Serve immediately with fresh lemon wedges for squeezing over the fish.