Looking for a next-level fish sandwich? This Lemonade Battered Cod with Tartare Slaw is your new favourite fakeaway – crispy, golden fish in a light, zesty batter, tucked into a toasted brioche roll and topped with creamy, crunchy tartare-style slaw. It’s a twist on classic fish and chips that delivers bold flavour on a budget!
Why We Love This Recipe
There’s something undeniably indulgent about biting into a hot, crispy piece of battered cod — and with this recipe, you get all the satisfaction of a seaside treat, made right in your kitchen. The secret? The batter is made with lemonade, adding a subtle zing and a beautifully crisp texture.
And it doesn’t stop there. We’re pairing it with a tartare slaw — think creamy mayo, chopped pickles, a hint of dill, and fresh crunchy cabbage. It’s everything you love about tartare sauce, turned into a slaw that actually belongs on your fish sandwich.
Bonus: It’s easy to make, budget-friendly, and totally customisable for the whole family.
Budget Breakdown 🛒💷
Here’s how the cost per portion stacks up across UK supermarkets:
- Aldi – £1.51
- Asda – £1.59
- Morrisons – £1.89
- Tesco – £1.88
- Sainsbury’s – £1.76
(Prices correct at the time of posting — always worth checking for offers!)
Will You Be Trying It?
Let me know in the comments below — how did you serve yours? Triple-cooked chips on the side, a fresh garden salad, or just straight out of the fryer?
And don’t forget to save this recipe or share it with someone who loves a good fish Friday fakeaway without the takeaway bill.
Lemonade Battered Cod with Tartare Slaw
Ingredients
For the Battered Cod
- 4 Cod Fillets approx. 100g each
- 110 g Plain Flour plus a couple of tbsp for dusting the fish
- Salt & Pepper
- 200 ml Lemonade
- 500 ml Vegetable Oil
For the Tartare Slaw
- ¼ cup Greek yogurt
- ¼ cup mayonnaise
- 1 tsp Dijon mustard
- ¼ tsp cayenne
- ¼ tsp Dried dill
- 2 tbsp Gherkins finely diced
- 1 tbsp capers finely diced
- 1 lemon juiced
- Salt and pepper to taste
- ½ White Cabbage finely shredded
- 2 Spring Onions thinly sliced
- 4 Brioche Rolls toasted
- Lemon wedges to serve
Instructions
For the Tartare Slaw
- In a large bowl whisk the Greek yoghurt, mayonnaise, Dijon mustard, cayenne, dill, gherkins, capers and lemon juice together. Heat the oil in a large frying pan over a medium to high heat.
- Add the cabbage and spring onions, season with salt and pepper to taste.
For the Battered Cod
- Heat the oil in a deep fryer or saucepan until it reaches 180c. If using a pan use a thermometer for safety.
- In a large bowl add the flour then whisk in the lemonade. It will froth slightly then form a smooth batter.
- Once the oil is at temperature place the cod fillets into the seasoned flour to coat then dip into the batter and lower gently into the hot oil.
- Cook for about 3 minutes then using metal tongs or slotted spoon turn over for 3 minutes more.
- Remove the fish with a slotted spoon and place onto to some kitchen paper then sprinkle with some cracked sea salt.
- Serve. To serve place some slaw onto the base of your Brioche Roll and place the fish on top with more sauce of your choice – I used mayonnaise and your favourite side – which was Triple Cooked Chips for us.
Notes
If the oil isn’t hot enough, the batter will soak it up and turn soggy instead of crisp. Use a kitchen thermometer if you have one, or test with a small drop of batter—it should sizzle and float immediately. Tip 02 – Don’t overcrowd the pan.
Frying too many pieces at once drops the oil temperature, making your fish greasy. Fry in batches and keep cooked pieces warm in the oven at a low temperature (around 120°C/250°F) until ready to serve. The Tartare Slaw recipe I found and adapted from the recipe on, onanniesmenu.com
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