Fish & chips with coconut batter and tartare sauce

For ease we’ve shallow-fried the fish, but it’s still crispy like a takeaway. Try it sprinkled with our salt & vinegar seasoning on p137.

SERVES 4 PREP 15 mins COOK 10 mins EASY

600g boneless and skinless illet of cod loin

75g plain lour

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 lat-leaf parsley To serve oven-baked chips cooked peas

2 lemons, quartered

1 Cut the fish into four equalsized 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 sti .

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

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.

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

PER SERVING 551 kcals • fat 38g • saturates 9g • carbs 18g • sugars 3g • ibre 1g • protein 32g • salt 1.0g