Try using haddock if you don't have cod.

Equipment Needed

Measuring cups and spoons, a knife, cutting board, thermometer, mixing bowls, whisk, parchment lined baking sheet, cast-iron or nonstick ceramic pan, spatula and a plate lined with a paper towel.


Preheat the oven to 400°. Cut the potatoes into wedges and add them to a large mixing bowl. Season with 2 teaspoons of avocado oil and 1/2 teaspoon of salt. Mix thoroughly and place on a baking sheet, skin side down to prevent burning and sticking. Bake for 40 minutes.

Combine the quinoa flour, baking powder and salt in a medium sized bowl and add the sparkling water. Whisk to combine and then set the bowl aside. Pat the fish dry with a paper towel.

Put the cast-iron pan over medium-high heat and let it get heat (approximately five minutes). Add the oil and allow it to get hot (an additional 1-3 minutes). It's important to monitor the temperature of the oil, the thermometer should be sitting stable at 325°.

Dunk the cod loins in the batter holding them by the tail. Pull them out and let the excess batter drain off. Gently place the cod into the hot oil, ensuring you're laying them down away from you to avoid splashing.

Let the fish cook for 2-3 minutes per side or until golden brown and crispy. Once the fish is cooked transfer to a plate lined with paper towel, sprinkle with sea salt and a squeeze of lemon if desired.

Take potato wedges from the oven when they are golden brown and crispy. Plate with the fish and enjoy!