A twist on the traditional Friday night favourite. The cod’s batter is made using coconut milk for a smooth, flavourful, crispy coating. Serve with chips and homemade tartar sauce for a meal all the whole family will love.
- 600g boneless, skinless cod loins
- 75g plain flour
- 1 egg
- 100ml coconut milk
- 1 tsp baking powder
- Vegetable oil, for frying
For the tartar sauce:
- 3 tbsp mayonnaise
- 3 tbsp Greek yoghurt
- 4 small cornichons
- 1 tbsp capers, drained
- 1 tbsp dill, chopped
- 2 tbsp flat leaf parsley, chopped
- Oven baked chips
- 2 lemons, quartered
- Cut the fish into four equal-sized pieces and 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 sea salt until you have a smooth, thick batter.
- In a small bowl, mix together the tartar sauce ingredients and set aside.
- Add the vegetable oil into a large wok (to a depth of about 2cm) and heat. When it has come to temperature, fry the fish in batches, dipping each piece into the batter before carefully lowering into the oil.
- Fry for 2-3 minutes until golden, turning once. Drain on kitchen paper, then put in a low oven to keep warm while you fry the rest.
- Serve with the chips, tartar sauce and lemon wedges.