Coconut Battered Fish

Cut the fish loin into 4 equal pieces, and season well before dusting with 2 tsp of flour. Whisk the rest of the flour, egg, coconut milk and baking powder in a bowl, sprinkle in some salt, and mix to a smooth batter.
Pour about 2cm of veg oil into a wok and heat to sizzling temperature. Carefully drop the fish in the hot oil in batches, and fry for 3 mins, turning once. When golden and puffed, drain on kitchen paper, then serve with chips, tartare sauce, and any sides you fancy.

10 mins

4 serving

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