Fish & chips with coconut batter and tartare sauce - Good Food Middle East
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
- 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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