Cod popcorn with cucumber and potato salad

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Ingredients

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Cod popcorn

Potato and cucumber salad

1
First, prepare the batter for the cod. Add the flour and baking powder to a bowl, pour in the milk and whisk to form a thick pancake-like batter. If too thick, add a little milk to loosen
  • 150g of plain flour
  • 125ml of milk
  • 2 1/2 tsp baking powder
2
Fold in the diced cod, shallots and spring onions. Season with salt and pepper and set aside
3
To prepare the salad, rinse and scrub the potatoes. Use an apple corer to punch out cylinders in the potatoes
4
Bring a large pan of salted water to the boil. Add the potato cylinders and simmer over a medium heat until almost cooked, approximately 15 minutes
5
Once cooked, use a slotted spoon to gently remove the potatoes from the water, transfer to a container or salad bowl and set aside
6
Heat a deep-fat fryer to 150°C. Alternatively, fill a deep saucepan with oil to a third of the way up. Caution: hot oil can be dangerous
  • 1000ml of vegetable oil
7
Use a teaspoon to carefully drop pieces of the cod mixture into the hot oil. Fry until golden for about 3-4 minutes
8
Remove the cod popcorn carefully with a slotted spoon. Drain on kitchen towel
9
Meanwhile, combine the cucumber ribbons and potatoes in a large bowl. In a small bowl, mix the buttermilk, mayonnaise and chives and spoon into the bowl with the potatoes and cucumber
  • 1 cucumber, peeled and cut into ribbons
  • 2 tbsp of buttermilk
  • 2 tbsp of mayonnaise
  • 1 bunch of chives
10
Divide the cod popcorn onto plates and serve alongside the cucumber and potato salad
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