NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 medium Russet potato

1 tbsp Avocado oil

2 tbsp Arrowroot powder

1 large Egg white

2 tbsp Light beer

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 medium Lemon

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your air fryer to 400°F (200°C).

• 2

  Slice the Russet potato into even wedges and pat them dry with a paper towel.

• 3

  In a bowl, toss the potato wedges with 0.5 tablespoons of avocado oil, sea salt, and black pepper.

• 4

  Place the wedges in the air fryer basket and cook for 15-18 minutes, shaking halfway through, until they are tender and browned.

• 5

  While the potatoes cook, pat the cod fillets dry and cut them into large strips.

• 6

  In a shallow bowl, whisk together the arrowroot powder, egg white, and light beer until a smooth, thin batter forms.

• 7

  Lightly grease the air fryer rack with the remaining avocado oil.

• 8

  Dip each piece of cod into the batter, allowing the excess to drip off, and place it in the air fryer basket (do not overlap).

• 9

  Air fry the fish at 400°F for 8-10 minutes, flipping once, until the coating is golden and the fish flakes easily.

• 10

  Serve the fish and chips hot, garnished with fresh parsley and a squeeze of lemon juice.