When I heard the ingredients for this month's Royal Foodie Joust I had all sorts of ideas of what to do with something from the sea, coconut and lemon or lime. I thought of Thai curry, coconut crusted fish, fish pie all sorts.
The past couple of years I've fell in love with a good Fish and Chips and came upon the idea of making a batter for some fish that included coconut milk and lime as well as chilli, garlic and ginger.
This was delicious!!! And it satisfied my craving for some fish and chips too!
Coconut lime battered fish and chips
Makes 2 portions
1 kg white fish fillet (I used haddock), skinned, boned and cut into goujons
1/2 cup flour
1/2 tsp baking powder
1/4 tsp salt
1 tbsp lime zest
1 tsp red chilli, chopped finely.
1 garlic clove, crushed
1 tsp freshly grated ginger
1/2 egg, beaten
1/4 cup cold water
1/4 cup coconut milk
half a lime
sunflower oil for frying
7 or 8 medium sized potatoes, cut into wedges
crushed black pepper
1. Parboil the potato wedges for 15 minutes. Preheat oven to 200˚C
2. Heat the sunflower oil in a wok or fryer.
3. Mix the flour, baking powder, salt, lime zest, red chilli, garlic and ginger. Stir in the egg, water and coconut milk until smooth.
4. Drain the potatoes and spread over a baking tray. Drizzle oil over the top and sprinkle with the salt and pepper, then place in the oven for 20 minutes until crisp and brown.
5. Test that the oil is hot enough for frying by placing a drop of the batter in it, if it floats to the top the oil is ready.
6. Place the fish goujons one at a time in the batter than straight into the oil. Leave them to cook for 4-5 minutes then remove to some kitchen roll to dry a little.
7. Serve the fish and chips with half a lime to squeeze over the top.