Cod popcorn with cucumber and potato salad


First published in 2015
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Cod popcorn

Potato and cucumber salad

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
Fold in the diced cod, shallots and spring onions. Season with salt and pepper and set aside
To prepare the salad, rinse and scrub the potatoes. Use an apple corer to punch out cylinders in the potatoes
Bring a large pan of salted water to the boil. Add the potato cylinders and simmer over a medium heat until almost cooked, approximately 15 minutes
Once cooked, use a slotted spoon to gently remove the potatoes from the water, transfer to a container or salad bowl and set aside
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
Use a teaspoon to carefully drop pieces of the cod mixture into the hot oil. Fry until golden for about 3-4 minutes
Remove the cod popcorn carefully with a slotted spoon. Drain on kitchen towel
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
  • 1 cucumber, peeled and cut into ribbons
  • 2 tbsp of buttermilk
  • 2 tbsp of mayonnaise
  • 1 bunch of chives
Divide the cod popcorn onto plates and serve alongside the cucumber and potato salad
First published in 2015
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