Pollock in Turmeric and Coconut Batter with Slaw

Ingredients

• 600 g pollock fillets
• 180 g plain flour
• 1 tsp turmeric
• 200 ml coconut milk
• 300 g white cabbage
• 2 carrot
• 80 g mayonnaise
• 800 ml sunflower oil

Method

1. 1

   Finely shred white cabbage and coarsely grate carrot. Toss with mayonnaise and season for a simple slaw. Refrigerate until ready to serve.

2. 2

   Whisk flour and turmeric together, then whisk in coconut milk until smooth and thick enough to coat a spoon.

3. 3

   Pat pollock fillets dry and dust lightly with flour, then dip into the turmeric coconut batter.

4. 4

   Heat oil to 180°C. Fry battered pollock for 5–6 minutes, turning once, until golden and cooked through. Drain.

5. 5

   Serve pollock over a mound of slaw with chips and lemon wedges.