Name: Fish & chips with coconut batter and tartare sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
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

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Fish & chips with coconut batter and tartare sauce

Fish & chips with coconut batter and tartare sauce

Jennifer Joyce

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Serves 4

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 5 out of 5.7 ratingsRate

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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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Ingredients

Nutrition

Units:

MetricUS

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

For the tartare sauce

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

To serve

oven-baked chips
cooked peas
2 lemons

quartered

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Nutrition: per serving

kcal551
fat38g
saturates9g
carbs18g
sugars3g
fibre1g
protein32g
salt1g

Method

step 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.
step 2

In a small bowl, mix together the tartare sauce ingredients and set aside.
step 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.
step 4

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

Recipe from Good Food magazine, February 2017

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A star rating of 5 out of 5.7 ratings

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