Fish & chips with coconut batter and tartare sauce
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
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Prep:15 mins
Cook:10 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 551
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fat 38g
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saturates 9g
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carbs 18g
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sugars 3g
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fibre 1g
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protein 32g
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salt 1g
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
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.
In a small bowl, mix together the tartare sauce ingredients and set aside.
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.
Serve the fish with the chips, peas, tartare and lemon wedges.
