Name: Classic Beer-Battered Fish with Thick-Cut Chips
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Cod fillet; 0.5 medium Russet potato; 2 tbsp Brown rice flour; 2 tbsp Light beer; 0 tsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Paprika; 1 wedge Lemon

Classic Beer-Battered Fish with Thick-Cut Chips

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

YOUR SOLIN GENERATED RECIPE

Classic Beer-Battered Fish with Thick-Cut Chips

Crispy beer-battered cod fillets paired with golden, air-fried potato wedges for a satisfying crunch that elevates this pub-style favorite.

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NUTRITION

Protein

45.9g

Fat

2.3g

Carbs

42.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

0.5 medium Russet potato

2 tbsp Brown rice flour

2 tbsp Light beer

0 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Paprika

1 wedge Lemon

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PREPARATION

1
Slice the potato into thick wedges, toss with 1 tsp of avocado oil and half the sea salt, then air-fry at 400°F for 18 minutes until golden.
2
Pat the cod fillets dry with a paper towel and season both sides with garlic powder, paprika, black pepper, and the remaining sea salt.
3
In a shallow bowl, whisk the brown rice flour and light beer together until a smooth, thick batter forms.
4
Heat the remaining 1 tsp of avocado oil in a large non-stick skillet over medium-high heat.
5
Dredge each cod fillet into the batter until fully coated, allowing any excess to drip off before placing it in the hot skillet.
6
Sear the fish for 3-4 minutes per side until the coating is crisp and the fish is opaque and flakes easily.
7
Serve the hot fish immediately alongside the thick-cut chips with a fresh lemon wedge.