Coconut Battered Cod with Tartare Sauce

Coconut Battered Cod with Tartare Sauce
Fishboxer Tricia Hanna from Inverness, Highlands

"Using the coconut milk was delicious - and a lighter alternative to the usual beer batter! The cod was beautifully complemented by the Mara Seaweed"


For the fish:

  • 4 X 150g cod fillets (or any white fish)
  • 60g plain flour 
  • 1 egg
  • 100ml coconut milk
  • 1 tsp of baking powder
  • Mara Seaweed sachet
  • 1L vegetable oil (for frying)

For the tartare sauce:

  • 3 tbsp mayonnaise
  • 3 tbsp greek yoghurt
  • 4 small gherkins (chopped)
  • 1 tbsp capers (chopped)
  • 1 tbsp dill (chopped)




  1. Season and sprinkle the cod fillets with a small amount of the flour.
  2. In a bowl, whisk the remaining flour, egg, coconut milk, baking powder and Mara Seaweed to make a batter (keeping some seaweed aside for garnish).
  3. In a small bowl mix up the tartare sauce ingredients and set aside. 
  4. Heat the vegetable oil in a large pan, at a depth of about 2cm for a shallow fry.
  5. Dip the fillets into the batter then slowly lower into the oil.
  6. Fry for 2-3 minutes, turning once, until golden.
  7. Remove any excess oil left on the fish with kitchen paper.
  8. Sprinkle the remaining Mara Seaweed on top of the fish and serve with tartare sauce.