NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 medium Russet potato

2 tbsp Arrowroot powder

2 tbsp Light beer

1 tbsp Avocado oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Paprika

PREPARATION

• 1

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

• 2

  Slice the russet potato into even wedges and toss them in a bowl with 0.5 tablespoons of avocado oil and a pinch of sea salt.

• 3

  Spread the potato wedges on the baking sheet and roast for 25 to 30 minutes, flipping once, until they are crispy and golden on the outside.

• 4

  Pat the cod fillets very dry with paper towels to ensure the batter sticks, then season both sides with sea salt and black pepper.

• 5

  In a shallow dish, whisk together the arrowroot powder, garlic powder, and paprika, then slowly pour in the light beer while whisking until a smooth batter forms.

• 6

  Heat the remaining 0.5 tablespoons of avocado oil in a large non-stick skillet over medium-high heat.

• 7

  Dredge each piece of cod into the beer batter until fully coated, allowing any excess to drip off before carefully placing it into the hot skillet.

• 8

  Cook the fish for 3 to 4 minutes per side until the crust is deeply golden and the fish flakes easily with a fork.

• 9

  Remove the fish from the pan and serve immediately alongside the hot roasted potato wedges.