Lemonade Battered Cod with Tartare Slaw
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.
Servings: 4 people
Calories: 254kcal
Cost: £1.51 - Aldi
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
Tip 01 - Preheat your oil to the right temperature (around 180°C/350°F).
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
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