Fish and Chips in Coconut Batter with Tartare Sauce

• skinless, boneless cod fillet↗600g g

  fillet

• plain flour↗75g g
• egg↗1
• coconut milk100ml ml

  plus a little extra if needed

• baking powder↗1 tsp tsp
• vegetable oil↗

  for frying

• mayonnaise↗3 tbsp tbsp
• Greek yogurt↗3 tbsp tbsp
• cornichons↗4 small or 2 large

  chopped

• capers↗1 tbsp tbsp

  drained

• chopped dill1 tbsp tbsp
• chopped flat parsley2 tbsp tbsp
• oven‑baked potato sticks
• boiled peas
• lemons↗2

  cut into quarters

Step-by-step instructions

1. 1

   Cut the fish into four equal pieces. Season and coat with 2 tsp flour. In a medium bowl whisk together the remaining flour, egg, coconut milk and baking powder with a pinch of salt until you obtain a smooth, thick batter. Add a little more coconut milk if the mixture is too thick.

2. 2

   In a small bowl combine the tartare sauce ingredients and set aside.

3. 3

   Pour the vegetable oil into a large wok to a depth of 2 cm and heat it—it's hot enough when a small piece of bread browns in 20 seconds. Fry the fish in batches, dipping each piece in the batter and then carefully lowering it into the oil. Fry for 2–3 minutes until golden, turning once. Drain excess on paper towels, then place in a pre‑heated low oven to keep warm while you fry the remaining pieces.

4. 4

   Serve the fish with potato sticks, peas, tartare sauce and lemon wedges.