400g of cod, skinned and cut into strips
1 tablespoon of fresh coriander, finely chopped
1 lemon, juice and zest
500g of plain flour
150ml of water
1 tablespoon of vinegar
½ teaspoon of salt
½ teaspoon of pepper
Oil

METHOD

Place the cod, coriander, lemon juice and zest in bowl, mix well and leave in the fridge.

The batter:
Sieve 100g of the flour into a large bowl.

Beat the water and vinegar into the flour.

Add the salt and pepper.

Leave to stand for 30 minutes.

Heat the oil in a deep pan.

Dip the cod in the flour (400g) and then into the batter and fry in the oil until browned.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS