Name: Classic Beer-Battered Fish and Chips
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Cod fillet; 0.75 medium Russet potato; 3 tbsp All-purpose flour; 2 tbsp Light beer; 0.5 tbsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Paprika; 1 wedge Lemon

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 and Chips

Flaky cod fillets dipped in a light, bubbly beer batter and air-fried until golden, served with crispy hand-cut potato wedges and a bright squeeze of lemon.

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NUTRITION

Protein

47.3g

Fat

8.8g

Carbs

49.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

0.75 medium Russet potato

3 tbsp All-purpose flour

2 tbsp Light beer

0.5 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Paprika

1 wedge Lemon

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PREPARATION

1
Slice the russet potato into thin wedges, toss with half of the avocado oil and a pinch of sea salt, then air-fry at 400°F for 15-18 minutes until crispy.
2
Pat the cod fillets completely dry with paper towels to ensure the batter adheres properly to the surface.
3
In a small bowl, whisk together the flour, garlic powder, paprika, and the remaining sea salt and black pepper.
4
Slowly pour the cold beer into the flour mixture, whisking gently until a smooth, thick batter forms without over-mixing.
5
Dip each cod fillet into the batter, coating thoroughly, and allow any excess to drip off before cooking.
6
Lightly grease the air fryer basket with the remaining avocado oil, place the fish inside, and cook at 375°F for 10-12 minutes, flipping halfway, until the crust is shattered-crisp.
7
Serve the hot fish and chips immediately with a fresh lemon wedge for a zesty, bright finish.