Crispy Cod in Coconut Batter with Tartar Sauce
Main Course
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Cook Time
45 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
This Thermomix® recipe for Crispy Cod in Coconut Batter with Tartar Sauce is ready in 45 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This crispy cod in coconut batter is a delightful twist on classic fish and chips. The coconut milk adds a subtle sweetness and a wonderfully light texture to the batter. Paired with a tangy homemade tartar sauce, it's a match made in heaven! I've been making this recipe for my family for years, and it's always a hit. It's perfect for a quick weeknight dinner or a casual weekend meal. The tartar sauce can be prepared in advance, making the whole process even easier. Serve with oven-baked chips and lemon wedges for a complete and satisfying meal.
Ingredients (14 ingredients)
-
600 g boneless and skinless cod fillet
-
75 g plain flour
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1 piece egg
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100 ml coconut milk
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1 tsp baking powder
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vegetable oil
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3 tbsp mayonnaise
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3 tbsp Greek yogurt
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4 piece small cornichons
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1 tbsp capers
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1 tbsp chopped dill
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2 tbsp chopped flat-leaf parsley
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oven-baked chips
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2 piece lemons
Preparation (6 steps)
Prepare the Cod
Cut 600g boneless and skinless cod fillet into four equal-sized pieces. Season with salt and pepper. Dust each piece with 2 tsp plain flour.
Make the Coconut Batter
In a medium bowl, whisk together 75g plain flour, 1 egg, 100ml coconut milk, and 1 tsp baking powder with a pinch of salt until you have a smooth, thick batter. If the mixture is too stiff, add a little more coconut milk.
Prepare Tartar Sauce Ingredients
Place 3 tbsp mayonnaise, 3 tbsp Greek yogurt, 4 small or 2 large cornichons, 1 tbsp capers, 1 tbsp chopped dill, and 2 tbsp chopped flat-leaf parsley into the mixing bowl.
Mix Tartar Sauce
Mix the tartar sauce ingredients for 10 Sec./Stufe 3. Transfer to a small bowl and set aside.
Fry the Fish
Pour vegetable oil into a large wok to a depth of 2cm and heat on the stove. Dip each piece of cod into the coconut batter, then gently lower into the hot oil. Fry in batches 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
Serve the fish with oven-baked chips, and lemon wedges.
Finished cooking? Great! 🎉
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Created by
Emma King
11
Rezepte
0
Kochbücher
Allergens
- Eggs
- Fish
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