NUTRITION

SERVINGS

INGREDIENTS

6 oz cod fillet

1 medium russet potato

0.25 cup all-purpose flour

2 tbsp light beer

0.25 tsp baking powder

1 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 wedge lemon

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your air fryer to 400°F.

• 2

  Slice the russet potato into 1/2-inch thick wedges, toss with half the avocado oil and a pinch of sea salt.

• 3

  Place the potato wedges in the air fryer basket and cook for 15-20 minutes, shaking halfway through, until golden and tender.

• 4

  While the chips cook, whisk together the flour, baking powder, sea salt, black pepper, and light beer in a small bowl until a smooth, thick batter forms.

• 5

  Pat the cod fillet completely dry with paper towels, then dip it into the batter to coat all sides thoroughly.

• 6

  Lightly brush or spray the remaining avocado oil onto the battered fish and place it in the air fryer basket next to the chips (or in a separate batch).

• 7

  Cook the fish at 375°F for 10-12 minutes until the coating is crisp and the cod is opaque and flakes easily.

• 8

  Serve the fish and chips hot, garnished with fresh parsley and a fresh lemon wedge.