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