NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

1 medium Russet potato

3 tbsp Gluten-free all-purpose flour

3 tbsp Light beer

0.5 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

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

• 2

  Slice the potato into thin wedges, toss them in a bowl with the avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

• 3

  Roast the potatoes for 15 minutes while you prepare the fish.

• 4

  Pat the cod fillets completely dry with a paper towel and season both sides with sea salt, black pepper, garlic powder, and paprika.

• 5

  In a shallow dish, whisk together the gluten-free flour and light beer until a smooth, thin batter forms.

• 6

  Remove the baking sheet from the oven, flip the potatoes, and move them to one side to make room for the fish.

• 7

  Dip each cod fillet into the beer batter, letting the excess drip off, and place them onto the hot baking sheet.

• 8

  Return the tray to the oven and bake for another 12 to 15 minutes, or until the fish is opaque and the batter is set and crispy.

• 9

  Serve the fish and chips immediately with a fresh lemon wedge squeezed over the top.