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These small cod bites have all the crispy, moreish appeal of popcorn with their light, flavoursome batter. Luke Tipping's recipe is a winner for all ages and with its hearty salad on the side, a good alternative to fish and chips.
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First, prepare the batter for the cod. Add the flour and baking powder to a bowl, pour in the milk and whisk to form a thick pancake-like batter. If too thick, add a little milk to loosen
150g of plain flour
125ml of milk
2 1/2 tsp baking powder
2
Fold in the diced cod, shallots and spring onions. Season with salt and pepper and set aside
Once cooked, use a slotted spoon to gently remove the potatoes from the water, transfer to a container or salad bowl and set aside
6
Heat a deep-fat fryer to 150°C. Alternatively, fill a deep saucepan with oil to a third of the way up. Caution: hot oil can be dangerous
1000ml of vegetable oil
7
Use a teaspoon to carefully drop pieces of the cod mixture into the hot oil. Fry until golden for about 3-4 minutes
8
Remove the cod popcorn carefully with a slotted spoon. Drain on kitchen towel
9
Meanwhile, combine the cucumber ribbons and potatoes in a large bowl. In a small bowl, mix the buttermilk, mayonnaise and chives and spoon into the bowl with the potatoes and cucumber
Luke describes his style as ‘very natural, very seasonal and free flowing’
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Cod popcorn with cucumber and potato salad
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