Cod Poppers with Buttermilk & Cucumber Salad

Buttermilk, a term usually reserved for pancakes has recently seen a surge in other areas, like battered foods, sauces and dressings. Over the past four years the penetration of buttermilk offerings on menus has increased 14.9%, a clear indication that this trend is taking off.Poppers

When we asked our UK offices what was going on “across the pond” with buttermilk they responded with this recipe. It’s an interesting combination, one my American brain probably would not have put together. The cool creamy crisp of the salad pairs well with the warm crunch of the cod popper.

Try our our take on this English inspired dish, and if you are interested in seeing other on trend offerings, contact your sales person for a live demonstration via our online KitchenCounters program.

Ingredients:

Cod Poppers
150g all-purpose flour
2 tsp baking powder
125ml milk
200g cod fillet, boneless (cut into small chunks)
2 x shallots (finely chopped)
2 x spring onions (finely sliced)
salt & pepper
1 liter oil for deep frying.

Buttermilk and Cucumber Salad
4 large potatoes
2 tbsp buttermilk
1 cucumber (peeled and cut into ribbons)
2 tbsp mayonnaise
1 bunch chives
Salt

Method

First, prepare the batter for the cod. Place the flour and the baking powder into a bowl, whisk in the milk to form a thick pancake like batter. If too thick, add a little more milk to loosen the mixture. Fold in the diced cod, shallots, spring onions and salt & pepper to taste. Set aside.

Next, prepare the salad. Rinse and scrub the potatoes and punch out cylinders using an apple corer. Bring a large pan of salted water to the boil, then cook the potato cylinders until almost cooked, about 15 minutes.

Use a slotted spoon to remove from the heat and set aside in a bowl to cool.
Heat a deep fat fryer to 150C. Using a teaspoon drop the fish batter into the hot oil, cook for 3 to 4 minutes until golden brown. Remove from the oil with a slotted spoon and drain on kitchen towel.

Meanwhile, combine the cucumber ribbons and potatoes in a bowl. In a separate bowl mix together the buttermilk, mayonnaise and chives and salt to taste. Carefully toss with the potatoes and cucumber.
Serve the salad topped with the cod poppers.

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