Take Stock App

Cod Popcorn with Cucumber & Potato Salad

Luke Tipping, executive chef, Simpsons, Midlands
Download PDF

Ingredients

  • Plain flour 150g
  • Baking powder 2 ½ tsp
  • Milk 125ml
  • Cod fillet 200g boneless, cut into 1cm cubes
  • Shallots 2 chopped
  • Spring onions 2 chopped
  • Vegetable oil 1l
  • Salt & pepper pinch
  • Potatoes 4 large
  • Buttermilk 2 tbsp
  • Cucumber 1 peeled and cut into ribbons
  • Mayonnaise 2 tbsp
  • Chives 1 bunch, chopped

Method

  1. Prepare cod batter by mixing flour, baking powder and milk. Whisk until it forms a thick pancake-like batter.
  2. Add diced cod, shallots, spring onions, salt and pepper to mixture. Fold together and put to one side
  3. Rinse and scrub potatoes. Make cylinder shapes using an apple core
  4. Add potatoes to large pan of boiling, salted water, simmer for 15 minutes on low heat until almost cooked. Drain carefully
  5. Heat deep fat fryer to 150°C
  6. Using a teaspoon, put cod in hot oil and cook for 3 to 4 minutes until golden.
  7. Remove cod and drain on kitchen towel.
  8. Combine potato and cucumber together in a bowl. In a smaller bowl, mix the mayonnaise, buttermilk and chives and pour over potato and cucumber.
  9. To Serve
    Arrange cod popcorn on plates and serve
    with the salad
Share this with friends
Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine