Deep-fried cod with grilled orange and sesame sauce
Battered cod is served with a zesty orange sauce for a fish supper with a twist.
Ingredients
For the deep-fried cod
- vegetable oil, for deep-frying
- 2 x 200g/7oz thick codÌý´Ú¾±±ô±ô±ð³Ù²õ
- 100²µ/3½´Ç³ú panko breadcrumbsÌý
- 3 tbsp sesame seedsÌý
- 2 bok choi, thickly sliced
- salt
For the batter
- 100²µ/3½´Ç³ú plain flourÌý
- 20²µ/¾´Ç³ú cornflour
- 1 tbsp garlic powder
- 200ml/7fl oz–225ml/8fl oz sparkling waterÌý
For the sauce
- 1 large orange, halved
- 1 tsp minced fresh root gingerÌý
- 1 garlic clove, peeled and mincedÌý
- 1 tsp honeyÌý
- 1 tbsp soy sauceÌý
- 1 tsp white wine vinegarÌý
- 2 tsp sesame oilÌý
- 1 tbsp cornflour
- salt and freshly ground black pepper
Method
To make the cod, preheat the oil in a deep fat fryer to 180C. Season the cod with salt. Mix the panko and sesame seeds together in a wide bowl.
To make the batter, mix the flour, cornflour and garlic powder together in a wide bowl. Make a well in the centre and whisk in the sparkling water to make a smooth batter with the consistency of double cream. Dip the fish fillets in the batter until lightly coated. Allow any excess to drip off then dip in the sesame and panko mixture. Deep fry for about 5 minutes until golden then transfer to kitchen paper to drain.
To make the sauce, chargrill the orange halves on a preheated grill or griddle until blackened. Leave to cool slightly then squeeze into a saucepan and add the rest of the sauce ingredients, except the cornflour. Place over a medium heat and whisk in the cornflour until slightly thickened. Season with salt and pepper.
Blanch the bok choi in a saucepan of boiling salted water. Serve the deep-fried cod with the bok choi and sauce.Ìý