Name: Beer-Battered Fish and Chips
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz Cod fillet; 1 medium Russet potato; 2 tsp Avocado oil; 2 tbsp Gluten-free all-purpose flour; 2 tbsp Light beer; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Paprika; 1 cup Shredded cabbage mix; 1 tbsp Lemon juice

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

YOUR SOLIN GENERATED RECIPE

Beer-Battered Fish and Chips

Crispy air-fried cod fillets dipped in a light beer batter served alongside golden roasted potato wedges and a zesty lemon-cabbage slaw.

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NUTRITION

Protein

53.3g

Fat

11.9g

Carbs

58.0g

SERVINGS

1 serving

INGREDIENTS

9 oz Cod fillet

1 medium Russet potato

2 tsp Avocado oil

2 tbsp Gluten-free all-purpose flour

2 tbsp Light beer

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Paprika

1 cup Shredded cabbage mix

1 tbsp Lemon juice

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PREPARATION

1
Preheat your air fryer to 400F.
2
Slice the russet potato into thin wedges, toss with 1 tsp of avocado oil and a pinch of sea salt, then air fry for 15-20 minutes until golden and tender.
3
In a small mixing bowl, whisk together the gluten-free flour, garlic powder, paprika, and the remaining sea salt and black pepper.
4
Slowly stir the light beer into the flour mixture until a smooth, thick batter forms.
5
Pat the cod fillets completely dry with paper towels, dip them into the batter to coat thoroughly, and lightly brush the exterior with the remaining 1 tsp of avocado oil.
6
Place the battered fish into the air fryer basket and cook at 375F for 10-12 minutes, turning halfway through, until the coating is crispy and the fish flakes easily.
7
Toss the shredded cabbage mix with the lemon juice in a side bowl to create a bright slaw and serve immediately alongside the hot fish and chips.