NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 medium Russet potato

2 tbsp Spelt flour

2 tbsp Light beer

1 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

PREPARATION

• 1

  Cut the Russet potato into thick wedges and soak them in a bowl of cold water for 10 minutes to remove excess starch.

• 2

  Drain and thoroughly pat the potato wedges dry with a clean kitchen towel.

• 3

  Toss the potatoes with half of the avocado oil and a pinch of sea salt, then place them in the air fryer basket at 400°F for 15-20 minutes until golden and crisp.

• 4

  In a small bowl, whisk together the spelt flour, light beer, garlic powder, paprika, sea salt, and black pepper until a smooth batter forms.

• 5

  Pat the cod fillet dry with paper towels and dip it into the batter, ensuring it is evenly coated on all sides.

• 6

  Lightly brush the remaining avocado oil onto the air fryer tray or a non-stick pan; cook the fish at 375°F for 10-12 minutes, flipping halfway through, until the coating is crispy and the fish flakes easily.

• 7

  Serve the beer-battered fish immediately with the thick-cut chips and a fresh lemon wedge for squeezing.