NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

0.5 medium Russet potato

2 tbsp All-purpose flour

2 tbsp Light beer

2 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Plain Greek yogurt

1 tsp Lemon juice

1 tsp Capers

PREPARATION

• 1

  Preheat your air fryer to 400°F to ensure a hot cooking environment for the potatoes.

• 2

  Slice the russet potato into thin, even wedges and toss them in a bowl with the olive oil, half of the sea salt, and half of the garlic powder.

• 3

  Arrange the potato wedges in a single layer in the air fryer basket and cook for 15-18 minutes, shaking the basket halfway through until they are golden and crisp.

• 4

  While the potatoes are roasting, whisk together the flour, light beer, remaining sea salt, black pepper, and remaining garlic powder in a shallow dish until a thick, smooth batter forms.

• 5

  Pat the cod fillets completely dry with a paper towel, then dredge each piece into the beer batter until fully and thickly coated.

• 6

  Once the potatoes are done, remove them and keep warm; place the battered fish into the air fryer (using a piece of perforated parchment paper to prevent sticking) and cook at 375°F for 10-12 minutes until the crust is set and crunchy.

• 7

  In a small bowl, stir together the Greek yogurt, lemon juice, and minced capers to create a bright and clean tartar sauce.

• 8

  Plate the hot, crispy fish alongside the potato wedges and serve immediately with the chilled tartar sauce for dipping.