NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

0.5 medium Russet potato

1 tbsp Avocado oil

1 tbsp Arrowroot powder

1 tbsp Almond flour

2 tbsp Light beer

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Paprika

PREPARATION

• 1

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

• 2

  Slice the potato into uniform wedges and toss them with 0.5 tbsp of avocado oil and a pinch of sea salt.

• 3

  Spread the potatoes on the baking sheet and roast for 20-25 minutes, flipping halfway through, until they are golden and crispy.

• 4

  While the potatoes roast, pat the cod fillets very dry with paper towels to ensure the batter adheres properly.

• 5

  In a small mixing bowl, whisk together the arrowroot powder, almond flour, garlic powder, paprika, sea salt, and black pepper.

• 6

  Slowly whisk in the light beer until a smooth, thick batter forms.

• 7

  Heat the remaining 0.5 tbsp of avocado oil in a non-stick skillet over medium-high heat.

• 8

  Dip each cod fillet into the batter, allowing any excess to drip off, and carefully place in the hot skillet.

• 9

  Cook the fish for 3-4 minutes per side until the crust is deeply golden and the fish flakes easily with a fork.

• 10

  Serve the crispy fish immediately alongside the hot roasted potato wedges.