Friday Night Fakeaways

Love a takeaway? These homemade versions of our favourites are simple to make, and they’re healthier and cheaper, too

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Fish & chips with coconut batter & tartare sauce

For ease, we’ve shallow-fried the fish, but it’s still crispy as it would be from a takeaway.

Serves 4

Prep 15 mins

Cook 10 mins

600g boneless and skinless cod loin fillet

75g plain flour

1 egg

100ml coconut milk, plus 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 flat-leaf parsley

TO SERVE

oven-baked chips

cooked peas

2 lemons, quartered

1 Cut the fish into four equal pieces. Season and dust with 2 tsp flour. In a medium bowl, whisk the remaining flour, egg, coconut milk and baking powder together with some salt until you have a smooth, thick batter. Add a little more coconut milk if it’s too stiff. In a small bowl, combine the tartare sauce ingredients and set aside.

2 Pour a 2cm depth of vegetable oil into a large wok and heat until hot enough to brown a small piece of bread in 20 seconds. 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 keep warm in a low oven while you fry the rest.

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

PER SERVING 551 kcals, fat 38g, saturates 9g, carbs 18g, sugars 3g, fibre 1g, protein 32g, salt 1g

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