less than 30 mins
10 to 30 mins
By Matt Tebbutt
From Saturday Kitchen
For the deep-fried cod
- vegetable oil, for deep-frying
- 2 x 200g/7oz thick cod fillets
- 100g/3½oz panko breadcrumbs
- 3 tbsp sesame seeds
- 2 bok choi, thickly sliced
For the batter
- 100g/3½oz plain flour
- 20g/¾oz cornflour
- 1 tbsp garlic powder
- 200ml/7fl oz–225ml/8fl oz sparkling water
For the sauce
- 1 large orange, halved
- 1 tsp minced fresh root ginger
- 1 garlic clove, peeled and minced
- 1 tsp honey
- 1 tbsp soy sauce
- 1 tsp white wine vinegar
- 2 tsp sesame oil
- 1 tbsp cornflour
- salt and freshly ground black pepper
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.