FISH & CHIPS WITH COCONUT BATTER AND TARTARE SAUCE

Fish & chips with coconut batter and tartare sauce image

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

Provided by Jennifer Joyce

Time 25m

Number Of Ingredients 15

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 551 calories, Fat 38 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium