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Fish & chips with coconut batter and tartare sauce New-recipe-icon

Cod and chips with a difference – the coconut milk batter is a revelation! For ease we’ve shallow-fried the fish, but it’s still crispy like a takeaway

  • Prep: 15 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 551
  • Carbohydrates 18
  • Saturated Fat 9
  • Sugar 3
  • Protein 32
  • Fat 38
  • Fibre 1
  • Salt 1

Nutrition per serving

  • Calories 551
  • Carbohydrates 18
  • Saturated Fat 9
  • Sugar 3
  • Protein 32
  • Fat 38
  • Fibre 1
  • Salt 1

Ingredients

  • 600g boneless and skinless fillet of cod loin
  • 75g plain flour
  • 1 egg
  • 100ml coconut milk, plus a little extra if needed
  • 1 tsp baking powder
  • vegetable oil, for frying
  • 3 tbsp mayonnaise
  • 3 tbsp Greek yogurt
  • 4 small or 2 large cornichons, chopped
  • 1 tbsp capers, drained
  • 1 tbsp chopped dill
  • 2 tbsp chopped flat-leaf parsley
  • oven-baked chips
  • cooked peas
  • 2 lemons, quartered

Method

  1. Cut the fish into four equal-sized pieces. Season and dust with 2 tsp of the flour. In a medium bowl, whisk the remaining flour, egg, coconut milk and baking powder with some salt until you have a smooth, thick batter. Add a little more coconut milk if your mixture is particularly stiff.

  2. In a small bowl, mix together the tartare sauce ingredients and set aside.

  3. Pour vegetable oil into a large wok to a depth of 2cm and heat – it’s hot enough when a small piece of bread browns in 20 secs. Fry the fish in batches, dipping each piece into the batter, then gently lowering into the oil. Fry for 2-3 mins until golden, turning once. Drain on kitchen paper, then put in a low oven to keep warm while you fry the rest.

  4. Serve the fish with the chips, peas, tartare and lemon wedges.

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