Flaky Cod in Spiced Batter with Tomatoes and Ginger
A delicious combination of delicate cod in golden batter spiced up with turmeric, cumin and coriander alongside flavourful juicy tomatoes briefly cooked in coconut oil with ginger, garlic and red onions.
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.