These crispy cod popcorn balls are a wonderful crispy, fishy light meal for the kids. The shallots and spring onions add a little extra zing to the firm white flesh of the cod, and the herby potato salad is bound to be a winner.
To start the recipe, make the batter. Place the baking powder and plain flour into a mixing bowl and whisk in the milk until thick and smooth. The kids can easily take care of this step as long as they weigh out the ingredients properly.
Add the diced cod, spring onions and shallots to the bowl, fold in until well incorporated and season.
Now make the salad. Rinse the potatoes under water and scrub, then use an apple corer to punch out cylinders from the potatoes. Alternatively, use a small sharp knife to cut the potatoes into batons.
Add a pinch of salt to a large pan of water and bring to the boil. Drop in the cylinders of potatoes and simmer for around 15 minutes.
When the potatoes are cooked, carefully remove from the pan using a slotted spoon. Place in a salad bowl and reserve.
Preheat a deep-fat fryer to 150°C, or fill a deep-sided pan with oil a third of the way up. Be very careful - hot oil can be dangerous.
Using a teaspoon, gently drop lumps of the cod mixture into the hot oil. Fry for 3-4 minutes until the batter is golden-brown.
Remove the cod popcorn with a slotted spoon and lay on some kitchen towel to drain.
Add the cucumber ribbons to the bowl with the potatoes and mix. Mix the buttermilk, mayo and chives together in another bowl, then drizzle over the potato and cucumber salad.
Serve the cod popcorn on plates alongside the cucumber and potato salad.
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A recipe from the Great British Chefs main meals, cooking project collection