Coconut Battered Fish & Chips

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

To serve:

  • Oven baked chips
  • 2 lemons, quartered


  1. 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.
  2. In a small bowl, mix together the tartar sauce ingredients and set aside.
  3. 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. 
  4. 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.
  5. Serve with the chips, tartar sauce and lemon wedges.