NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

0.5 medium Russet potato

0.5 cup Frozen peas

1 tbsp Arrowroot powder

2 tbsp Light beer

1 large Egg white

2 tbsp Whole wheat panko breadcrumbs

2 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Onion powder

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your air fryer to 400 degrees Fahrenheit.

• 2

  Slice the potato into thin wedges and toss in a bowl with one teaspoon of avocado oil, half the sea salt, and half the black pepper.

• 3

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

• 4

  While the potatoes cook, pat the cod fillets completely dry with a paper towel and season with the remaining salt and pepper.

• 5

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

• 6

  Place the panko breadcrumbs in a separate shallow dish.

• 7

  Dip each piece of cod into the beer batter, let the excess drip off, then press into the panko breadcrumbs to coat all sides.

• 8

  Remove the potatoes from the air fryer and keep warm; spray the basket with the remaining avocado oil and place the fish inside.

• 9

  Air fry the fish at 400 degrees Fahrenheit for 10 to 12 minutes, flipping carefully halfway through, until the coating is crunchy and the fish flakes easily.

• 10

  Steam the frozen peas in the microwave or on the stovetop for 3 minutes, then mash them with a fork and stir in the lemon juice.

• 11

  Serve the crispy fish alongside the potato wedges and mashed peas for a clean take on a classic.