Cod Popcorn with Cucumber & Potato Salad

Food Main Courses
Luke Tipping, executive chef, Simpsons, Midlands
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