Name: Beer-battered cod with seasoned fries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 3/4 medium russet potato, cut into 1/2-inch wedges; 1 tsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 7 oz cod fillets, cut into 1-inch-thick pieces; 1/4 cup all-purpose flour; 1/4 cup regular beer; 1/4 tsp baking powder; 1 tbsp canola oil; 1/4 tsp garlic powder; 1/4 lemon, cut into wedges

Nutrition

Per serving

564 calories

Protein: 39g; 27% of calories
Carbs: 59g; 41% of calories
Fat: 20g; 31% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. Toss potato wedges on a baking sheet with olive oil, a quarter of the salt, pepper, and garlic powder. Roast for 25 minutes, flipping the wedges halfway through, until golden and crisp.
In a shallow bowl, whisk the flour, beer, baking powder, and the remaining salt until a smooth, thick batter forms that coats the back of a spoon.
Heat canola oil in a nonstick skillet over medium-high heat until it shimmers. Pat cod pieces dry and dip into the batter to coat completely, letting excess drip off. Place in the skillet in a single layer and cook for 3 to 4 minutes per side until the batter is golden brown and the fish flakes easily. Done when flakes easily, 145°F.
Arrange the golden cod fillets next to the roasted potato wedges and serve with lemon wedges for squeezing.

Nutrition

Ingredients

Instructions

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