If you want a smoother batter you can easily leave the coconut out and sprinkle it over the top of the fish at the end.

If you don’t have a deep fat fryer you can put some oil in a deep pan but please be very careful. If you have time, peel and chip your potatoes the night before and place them in some cold water.

It’s also up to you which order you cook the fish and chips in, I usually do the fish then put it in the oven to keep warm.

Serves 2

Thai Spiced Fish and Chips

Ingredients

• Cod Fillet (skinned)
• 65g Plain flour (plus extra for dusting)
• 1 tsp soy sauce
• 20g dessicated coconut
• 1 heaped chilli powder (you can use mild or hot depending or more or less on how spicy you like)
• 1 tsp baking powder
• 1 heaped tsp coriander powder,
• Lemon juice
• 100ml of nice ice cold fizzy beer, you can also use ice cold sparking water.
• Pepper.

For the Chips

• 2 nice big Floury potatoes (King edwards or Maris Pipers) cut into chips and soaked over night if possible.
• Salt and pepper
• Pinch of ground coriander.
• Pinch of chilli
• Lemon juice

For the Veg

• Mixture of purple sprouting broccoli, mangetout and sugar snap peas
• 1 tbs peanut butter
• 1 tbs soy sauce.
• 1 sliced red chilli

Method:

1. Pre heat your oven to 100 degrees and your fryer to 140 degrees
2. Place the chips in a pan of cold water, boil until they are just about cooked. Drain and leave to cool and steam, you can rough them up a bit in the pan if you like nice crispy edges.
3. Once the chips have cooled fry them for 6-7mins until they start to crisp, remove and place on some kitchen towel. Turn the fryer up to 180 degrees.
4. Slice the cod into nice long strips or chunks, you can of course leave the fillets hole if you wish.
5. Season some flour with salt and pepper then roll the fish in it and shake off the excess.
6. Next sift the flour, baking powder, chilli and coriander into a bowl, add a pinch of pepper followed by the soy sauce, add the beer and whisk to a nice smooth batter, Add the coconut, reserving a little for decoration at the end, if its a little bit thick add more beer.
7. Boil a pan of water and add your vegetables until cooked, drain the water off and set aside.
8. Coat the cod in the batter and fry until crisp and golden, remember to hold the cod for a few seconds as you put it in the fryer, this prevents it sticking to your basket. Once cooked place on some kitchen towel and a baking tray place in the oven to keep warm
9. Return your chips to the fryer and cook until crisp.
10. While your chips cook melt the peanut butter and the soy sauce in the empty pan from the vegetables, before returning the vegetables to the pan to coat them in the peanut.
11. Drain the chips, season with salt and pepper.
12. Serve the fish, chips and veg, top the veg with a few slices of chilli and sprinkle some coconut around the plate.

Serves 2

Ingredients

• 1 x 400g cod loin fillet (skinned and boned)
• 1 pack of parma ham

for the pesto if you want to make your own:

• half a jar of sun dried tomatoes (drained but keep the oil)
• 2 tablespoons of parmesan
• Small bunch of basil
• 1 fresh or dried chilli
• 1 tsp tabasco
• pinch of oregano
• salt and pepper

Method

1. If making your own pesto put all of the ingredients in a blender and whizz up, slowly adding the oil you reserved from the tomatoes until you get a nice spreadable consistency.
2. Pre heat oven to 200 degrees
3. Form a “sheet” of ham by slightly overlapping each slice of ham.
4. Spread the pesto down the middle of the ham
5. Place the cod on to the pesto and wrap the ham around the cod.
6. Place on a baking tray and bake in the oven until the ham is crispy.
7. Plate up the cod, drizzle with the juices from the baking tray, you can also mix the juices with a little extra pesto if needed.
8. Serve with Veg and potatoes of your choice.

Sorry about the poor pic, I have a better one which I will upload later

Ingredients (serves 2)

• 2 pieces of cod loin
• 2 tablespoons of honey
• 2 tablespoons of sweet chilli sauce
• 1 red chilli, finely chopped (can de seed if you wish)
• 2 tablespoons of soy sauce
• Pinch of pepper
• 1 tablespoon of freshly grated ginger
• 1 tablespoon of water
• sprinkling of sesame seeds

Method

• Pre heat oven to 200 degrees
• Put all of the ingredients above apart from the sesame seeds into a pan and place on the stove, reduce until you have a nice sticky consistancy.
• Pour the sauce over the cod
• Coat the cod in the sesame seeds.
• Bake in the oven for 15 mins or until the fish is translucent
• Serve with rice and stirfry veg.