The kombucha gives a lovely sour, lemony flavour to the crunchy fish batter, but you can use an unflavoured variety, if you prefer. Keeping the sweet potatoes unpeeled retains nutritional value.
Gut health plays a vital role in our wellbeing – and one of the best ways to improve it is by eating the right foods. Get started with this nourishing supper that will will please both your gut and your tastebuds.
sweet potatoes (about 3 large), cut into 1.5cm-wide strips
3Tbsp.
vegetable oil
2Tbsp.
cornflour
2Tbsp.
quick-cook/instant polenta
For the peas
400g
frozen peas
2Tbsp.
extra virgin olive oil
Juice 1 lemon
Small handful mint, leaves picked and roughly chopped
For the fish
150g
self-raising flour, plus 4tbsp
50g
cornflour
250ml
lemon kombucha, we used Equinox Sicilian Lemon, see intro
1l
vegetable oil, to fry
4
cod fillets, with or without skin, as you prefer
Lemon wedges, to serve
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 7 and line a large baking tray with baking parchment. For the sweet potato chips, in a large bowl mix the potatoes, oil, cornflour, polenta and some seasoning until coated. Empty on to the lined tray and shake into a single layer. Cook for 40min, turning halfway through, or until golden and crisp.
Step 2Meanwhile, prepare the peas. Bring a medium pan of salted water to the boil. Add the peas and cook for 3min, or until just tender. Drain well, return to the empty pan and roughly mash. Stir in the oil, lemon juice, mint and some seasoning. Set aside.
Step 3Next, for the fish, spoon the 4tbsp flour into a shallow bowl, season and set aside. In a medium bowl, whisk the 150g flour, cornflour and plenty of seasoning until combined. Whisk in the kombucha, to make a smooth batter.
Step 4Pour the oil into a large, heavy-based, high-sided pan and heat to 180°C. Pat fish dry with kitchen paper. Working 1 fillet at a time, coat in the seasoned flour (gently shake off excess), followed by the batter. Gently lower into the hot oil. Working quickly, repeat with remaining fish fillets.
Step 5Fry for 5-8min (depending on the thickness of fillets), turning halfway through, or until golden and cooked through. Lift on to kitchen paper to drain. Serve with the sweet potato chips, peas (reheated, if needed) and lemon wedges for squeezing over.
Per serving:
Calories: 750
Protein: 39g
Total fat: 23g
Saturates: 3g
Carbs: 90g
Total sugars: 14g
Fibre: 14g
Our favourite fish recipes to be enjoyed on any day of the week, not just Friday!
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