One of my favorite flavour affairs is cod with ginger, tomatoes, coconut oil and turmeric. A simple combination that is truly delicious! When I am in a rush, I just pan fry everything together, and it tastes amazing – but lacks in presentation 😉 This is how I came up with this more elaborated version of flaky cod in spiced batter. It takes a little more time, but just look at that golden crust and delicate flakes!
The Flavour Affair:
Cod + Coconut Oil + Ginger + Tomatoes + Red Onion + Turmeric + Coriander + Cumin
An amazing combination that wraps the fish into an irresistible medley of sweet, tart, pungent, earthy and fresh flavours.
Cod: cod is firm and meaty, with a delicate flesh and a pleasant taste that is not too fishy. I like using the fillets from the thicker middle part. They hold shape better and when cooked properly, separate into perfect little flakes.
Coconut Oil: I chose it for this recipe because I absolutely love how coconut oil pairs with ginger. When you combine the two on a pan, they create an invigorating aroma which is sweet, citrusy and fresh. It sets the tone of the dish and you then use other ingredients to build up the flavours.
Ginger: only fresh! Use a large knob, peel it and finely grate, reserving both the flesh and the juice.
Tomatoes: sweet cherry or pigeon tomatoes are best in this recipe. I saute them in oil, crushing a little as they cook to release the juices. In this version I mix them with ginger, fried red onion and fresh ruccola and serve as a side to cod.
Red onion: I like red onion for its sweet-bitter taste when it caramelizes and a crunchy touch.
Turmeric: earthy, slightly bitter turmeric powder balances the sweetness of coconut oil and tomatoes and the freshness of ginger. It creates a more grounding feel and gives a brighter color to the batter.
Other spices: I use ground cumin and coriander in the batter to add a bit more taste to it, along with salt and pepper.
Preparation tips for Flaky Cod in Spiced Batter:
- Keep the batter light. It is not a thick tempura, but rather a thin coating to help the fish hold its shape. We will be using cold water, flour, egg yolk and seasonings.
- You can play it up or down with batter. Add more spiciness with chili or ginger powder or accentuate the sweetness with ground fennel.
- Be patient and do not move the fish during frying. Allow it to sit still over medium heat until the batter sets in. If you move it too early, the delicate batter can break and the cod may start falling apart.
- When preparing the tomatoes, fry them for a few minutes to soften and then gently press with a spatula. They will pop and release their juices, thereby creating their own dressing.
- You can also add a clove of minced garlic to the tomatoes, along with onions and ginger.
- Serve the flavourful juicy tomatoes warm or let them cool and mix with spicy ruccola.
***
Flaky Cod in Spiced Batter with Tomatoes and Ginger
Equipment
- 1 large frying pan
- 1 Sauce Pan
Ingredients
- 4 cod fillets
- 1 tsp salt
- 300 g cherry tomatoes
- 1 tbsp freshly grated ginger
- 1/2 tbsp freshly minced garlic
- 1 small red onion finely sliced
- 1/2 tsp salt
- 2 cups fresh rocket leaves optional
- 4 tbsp coconut oil
- black pepper
- For the batter:
- 200 ml cold water
- 80 g flour
- 1 egg yolk
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground turmeric
- 1/4 tsp salt
- 1/2 tsp ground fennel optional
Instructions
To make the cod:
- Wash the fillets and pat them dry. Season with 1 tsp salt.
- Whisk together 200ml cold water, 80g flour and 1 egg yolk until well combined. Add 1/2 tsp each ground cumin, coriander and turmeric and 1/4 tsp salt.
- Coat the fillets with the batter by gently submerging them into the mixture.
- In a large non-stick pan, heat 3 tbsp coconut oil to medium-low.
- Fry the filler for 4-5 minutes on one side without moving them around.
- Carefully check the bottom of the fillet. When it has turned golden, use a wide spatula to gently turn it around.
- Fry for another 3-4 minutes (times may vary depending on how thick the fillets are).
- Season with freshly ground black pepper.
To make the tomatoes:
- Heat 1 tbsp of coconut oil in a sauce pan.
- Add whole tomatoes and cook for a couple of minutes until they start to soften, then gently squash to release the juices.
- Add ginger, garlic and onions and season with salt.
- Cook for another couple of minutes, stirring constantly, until the onions are done.
- Serve warm or let cool and mix with fresh rocket leaves.
Notes
- You can also add 1/4 tsp of turmeric powder to the pan with tomatoes.
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